Description
Buttery, tender cookies rolled in toasted coconut and filled with bright pineapple jam. A tropical twist on a classic favorite.
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
Instructions
- Preheat the oven to 350 degrees F and lightly grease a baking sheet with butter.
- In a small bowl, mix the pineapple preserves with the lemon zest and lemon juice until well combined.
- Whisk the egg and water together in a small dish, and place the shredded coconut in a separate shallow bowl.
- 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.
- Scoop tablespoon-sized portions of dough and roll into balls. Dip each ball into the egg mixture, then roll in the coconut to coat.
- 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.
- Chill the cookies in the freezer for 10 minutes or refrigerator for 30 minutes. Transfer to the baking sheet.
- 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