Coconut Pineapple Thumbprint Cookies
These delightful cookies combine chewy coconut and sweet pineapple jam, creating a comforting tropical treat.
Ingredients
Cookie Ingredients
- 1 cup all-purpose flour Provides structure
- 1/2 cup unsalted butter, softened Should be at room temperature
- 1/2 cup shredded coconut Adds chew and tropical flavor
- 1/2 cup granulated sugar Sweetens the cookies
- 1/2 teaspoon vanilla extract Enhances flavor
- 1/4 teaspoon salt Balances sweetness
Filling
- 1/4 cup pineapple jam Adds a fruity burst
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Mix in the vanilla extract and salt.
- Gradually add the all-purpose flour and shredded coconut, stirring until well combined.
Baking
- Scoop tablespoon-sized portions of dough and roll into balls.
- Place on a baking sheet lined with parchment paper, ensuring enough space between each ball.
- Make an indentation in the center of each cookie and fill with pineapple jam.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow to cool on a wire rack before serving.
Notes
Consider adding a sprinkle of toasted coconut flakes on top before baking for added crunch. Ensure ingredients are at room temperature for the best results. You can experiment with different jams for unique flavors.