Quick Pineapple Coconut Thumbprint Cookies Recipe

Sometimes I need a tropical escape without actually leaving my kitchen, so I bake a batch of these sunny treats. My Pineapple Coconut Thumbprint Cookies bring a bright island vibe right to the baking sheet with their golden coating and fruity center.

The combination of buttery dough and sweet preserves creates a refreshing bite that feels different from standard chocolate chip recipes. You will love how the toasted coconut adds the perfect crunch to the soft, tender cookie base.

Why You’ll Love These Pineapple Coconut Thumbprint Cookies

These cookies offer a fantastic balance of textures that I can’t get enough of. The exterior crispness gives way to a tender, melt-away center that feels incredibly satisfying.

It is also a versatile recipe that brightens up holiday cookie trays or summer picnics alike. I find the pineapple jam provides a unique twist on the classic strawberry or raspberry versions.

You can easily make the dough ahead of time and freeze it for later cravings. I appreciate having a reliable treat ready to bake whenever unexpected guests drop by.

If you enjoyed this tropical treat, you should definitely try my Savory Brown Butter Wassail Cookies Recipe for a cozy contrast. My Zesty Thumbprint Cookies Recipe is another fantastic option if you want to keep exploring fruit-filled baked goods.

Everything You Need for Pineapple Coconut Thumbprint Cookies

Here’s what you’ll need to get started:

• Pineapple preserves: The star filling that provides sweet, tropical acidity.
• Lemon: Both zest and juice brighten the jam flavor significantly.
• Unsalted butter: Keep it cold and diced for the proper dough texture.
• Granulated sugar: Sweetens the cookie base just enough.
• Egg: Used as a binder in the dough and for an egg wash.
• Water: Mixed with the egg to create the wash for the coconut.
• Shredded sweetened coconut: Creates the golden, crunchy exterior coating.
• Coconut extract: Enhances the tropical aroma within the dough itself.
• All-purpose flour: Provides the necessary structure for the cookies.
• Salt: Balances the sweetness and enhances the buttery flavor.

My Method for Pineapple Coconut Thumbprint Cookies

Let’s get cooking!

1. Start by preheating your oven to 350 degrees and lightly buttering a rimmed baking sheet. In a small bowl, stir together the pineapple preserves, lemon zest, and fresh lemon juice until combined, then set this mixture aside.
2. Prepare your coating station by whisking the egg and water together in a small bowl until well blended. Place the shredded sweetened coconut into a separate bowl so it is ready for rolling the dough balls.
3. In the bowl of an electric stand mixer fitted with a paddle attachment, cream the cold, cubed butter, granulated sugar, and salt until the mixture is combined. Mix in the coconut extract, then add the flour and mix just until the dough comes together and is uniform.
4. Scoop the dough out one tablespoon at a time and roll them into smooth balls between your palms. Dip each ball into the egg wash first, then roll it in the coconut mixture, pressing gently to ensure the coconut adheres well to the surface.
5. Place the coated balls onto a plate and use your thumb to make a deep indentation in the center of each one. Fill each indentation with about 1/2 teaspoon of the prepared pineapple preserve mixture.
6. Place the cookies in the freezer for 10 minutes or the refrigerator for 30 minutes to firm up the fat. Transfer 12 cookies at a time to your prepared baking sheet, leaving space between them for airflow.
7. Bake for 17 to 19 minutes until the coconut edges turn a beautiful golden brown color. Allow the cookies to cool on the pan for several minutes before transferring them to a wire rack to cool completely.

My Best Tips for Perfect Pineapple Coconut Thumbprint Cookies

Make sure you use cold butter cut into small cubes rather than softened butter for this specific dough. This technique ensures the Pineapple Coconut Thumbprint Cookies hold their shape and don’t spread too much in the oven.

I always recommend weighing the flour to keep the texture light and tender instead of dense. Too much flour can make the base dry, so a kitchen scale is my favorite tool here.

If the dough cracks when you press your thumb into it, simply smooth the edges back together with your fingers. Chilling the shaped cookies before baking is crucial for maintaining that deep well for the jam.

How to Serve This Pineapple Coconut Thumbprint Cookies

I love serving these tropical treats alongside a cold glass of milk or a hot cup of herbal tea. The creamy beverage balances the sweet acidity of the pineapple perfectly.

You can also arrange them on a festive platter for a holiday exchange or a summer barbecue dessert table. These Pineapple Coconut Thumbprint Cookies always stand out because of their golden, toasted coconut coating.

Join me on Pinterest for more tasty inspiration!

Pineapple Coconut Thumbprint Cookies

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• Author: Amelia Bryan
• Total Time: 1 hr 15 min
• Yield: 36 cookies
• Diet: Vegetarian

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Description

Buttery, tender cookies rolled in toasted coconut and filled with bright pineapple jam. A tropical twist on a classic favorite.

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Ingredients

• 2 cups (284g) all-purpose flour
• 2/3 cup (140g) granulated sugar
• 1 Tbsp coconut extract
• 1/2 tsp salt
• 1 cup (226g) unsalted butter, cold and diced
• 1 3/4 cup (150g) shredded sweetened coconut
• 1 large egg mixed with 1 1/2 tsp water
• 2 tsp fresh lemon juice
• 1 tsp lemon zest
• 1/2 cup (160g) pineapple preserves

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Instructions

1. Preheat the oven to 350 degrees F and lightly grease a baking sheet with butter.
2. In a small bowl, mix the pineapple preserves with the lemon zest and lemon juice until well combined.
3. Whisk the egg and water together in a small dish, and place the shredded coconut in a separate shallow bowl.
4. In a stand mixer, beat the cold, cubed butter, sugar, and salt until combined. Add the coconut extract, followed by the flour, mixing until a dough forms.
5. Scoop tablespoon-sized portions of dough and roll into balls. Dip each ball into the egg mixture, then roll in the coconut to coat.
6. Place balls on a plate, press a thumb into the center to create a well, and fill with 1/2 teaspoon of the jam mixture.
7. Chill the cookies in the freezer for 10 minutes or refrigerator for 30 minutes. Transfer to the baking sheet.
8. Bake for 17 to 19 minutes until the coconut is golden brown. Cool on the pan for a few minutes before moving to a wire rack.

Notes

Ensure the butter is cold to prevent spreading.

• Prep Time: 20 min
• Chilling Time: 10 min
• Cook Time: 45 min
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 110
• Sugar: 8g
• Sodium: 45mg
• Fat: 6g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 13g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 15mg

Keywords: Pineapple Coconut Thumbprint Cookies, tropical cookies, fruit filled cookies, coconut dessert