Coconut Pineapple Thumbprint Cookies
Delightfully soft and chewy cookies featuring a rich blend of coconut and pineapple, perfect for any occasion.
Ingredients
Cookie Base
- 1 cup all-purpose flour Use the spoon-and-level method for accuracy.
- 1/2 cup shredded coconut Adds a chewy texture and nutty aroma.
- 1/2 cup unsalted butter, softened Ensure butter is at room temperature for easier creaming.
- 1/2 cup granulated sugar Provides sweetness.
- 1/2 teaspoon vanilla extract Infuses a warm aroma.
- 1/4 teaspoon salt Balances the sweetness.
Filling
- 1/4 cup pineapple jam Provides a fruity center.
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 in the all-purpose flour and shredded coconut, stirring until well combined.
- Scoop tablespoon-sized portions of dough and roll them into smooth balls.
- Place them on a baking sheet lined with parchment paper.
- Make an indentation in the center of each cookie with your thumb or the back of a teaspoon.
- Fill each indentation with pineapple jam.
Baking
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on a wire rack before serving.
Notes
Great for afternoon tea, family gatherings, or as a sweet gift. Experiment with the jam-to-cookie ratio to your liking. Ensure proper cookie texture by cooling on a wire rack.