Tropical Pineapple Coconut Thumbprint Cookies (Easy Recipe!)

Get ready for a taste of the tropics with these delicious Pineapple Coconut Thumbprint Cookies! These delightful cookies feature a buttery shortbread base infused with coconut extract, rolled in shredded coconut, and filled with a sweet and tangy pineapple preserve mixture brightened with lemon. I absolutely love making thumbprint cookies because they’re so charming and easy to customize, and these Pineapple Coconut Thumbprint Cookies bring such a wonderful sunny flavor, perfect for brightening up these lovely mid-April days!

Why You’ll Love These Pineapple Coconut Thumbprint Cookies

• Tropical Flavor Escape: The combination of pineapple and coconut instantly transports you to a sunny beach.
• Buttery and Tender: The shortbread cookie base is perfectly tender and buttery.
• Easy to Make: Uses simple ingredients and straightforward cookie-making techniques.
• Pretty Presentation: Thumbprint cookies always look charming and inviting.
• Perfect Balance: Sweet preserves are balanced by the buttery cookie and tangy lemon zest.

Ingredients for Pineapple Coconut Thumbprint Cookies

Here’s what you’ll need to make these tropical-inspired thumbprint cookies. The full list with measurements is in the recipe card below.

Dough

• All-purpose flour (spooned then leveled) (Dry Ingredient)
• Granulated sugar (Sweetener)
• Salt (Seasoning)
• Unsalted butter, cold and diced (Fat)
• Real coconut extract (Flavoring)

Filling

• Pineapple preserves (Fruit Preserve)
• Lemon zest (Flavoring)
• Fresh lemon juice (Acid)

Coating & Egg Wash

• Large egg (Binder)
• Water (Liquid)
• Shredded sweetened coconut (Coating)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love the pineapple-coconut combination in these Pineapple Coconut Thumbprint Cookies, but here are some variations:

• Different Preserves: Use apricot, mango, passion fruit, or guava preserves for a different tropical twist.
• Add Nuts: Mix finely chopped macadamia nuts or almonds into the dough or sprinkle them around the edges after rolling in coconut.
• Lime Zest: Use lime zest and juice instead of lemon for a piña colada vibe.
• White Chocolate Drizzle: Drizzle melted white chocolate over the cooled cookies.
• Different Extract: Use vanilla or almond extract if you don’t have coconut extract.

How to Make Pineapple Coconut Thumbprint Cookies

Let me show you how easy it is to make these delightful Pineapple Coconut Thumbprint Cookies:

Prep Oven, Pans, and Mixtures

1. First, I preheat my oven to 350 degrees F (175°C). I lightly butter a rimmed baking sheet (or line it with parchment paper).
2. In a small mixing bowl, I gently stir together the pineapple preserves, lemon zest, and lemon juice. I set this filling mixture aside.
3. In a separate small bowl, I whisk together the large egg and water until well blended to create the egg wash.
4. I add the shredded sweetened coconut to a third separate small bowl or shallow dish and set that aside as well. Getting my station ready makes the assembly process smoother!

Make the Dough

1. In the bowl of my electric stand mixer fitted with the paddle attachment (or using a large bowl and hand mixer, or even by hand with a pastry blender), I mix together the cold, diced butter, granulated sugar, and salt until just combined. It might look crumbly.
2. I mix in the coconut extract.
3. Then, I add the flour and mix on low speed until the dough just comes together. Don’t overmix!

Shape, Coat, and Fill Cookies

1. I scoop the dough out using an even 1-tablespoon measure (a cookie scoop is perfect for this!). I shape each portion into a ball.
2. I roll each dough ball first in the egg wash mixture, letting any excess drip off slightly.
3. Then, I immediately roll the egg-washed ball in the shredded coconut mixture. I gently press the coconut into the cookies to help it stick well.
4. I transfer the coated balls to plates or another temporary surface.
5. Using my thumb (or the rounded back of a ½ teaspoon measuring spoon), I make an indentation in the center of each coconut-coated ball.
6. I carefully fill each indentation with about ½ teaspoon of the pineapple preserves mixture.

Chill and Bake

1. I place the plates of filled cookies in the freezer for 10 minutes or chill them in the refrigerator for 30 minutes. Chilling the dough helps prevent the cookies from spreading too much during baking.
2. I remove 12 cookies at a time from the fridge/freezer and transfer them to the prepared baking sheet, spacing them about an inch apart.
3. I bake for 17 – 19 minutes, or until the coconut around the edges is a beautiful golden brown.
4. I let the cookies cool on the baking pan for several minutes, as they’ll be delicate when hot.
5. Then, I carefully transfer them to a wire rack to cool completely.
6. I repeat the baking process with any remaining chilled cookie dough.

Tips and Tricks for the BEST Thumbprint Cookies

Here are my secrets for making these Pineapple Coconut Thumbprint Cookies truly exceptional:

• Use Cold Butter: Keeping the butter cold is key for a tender, shortbread-like cookie texture.
• Don’t Overmix Dough: Mix just until the flour is incorporated to avoid tough cookies.
• Press Coconut On: Gently press the shredded coconut onto the egg-washed dough balls to ensure it adheres well during baking.
• Chill Before Baking: Don’t skip chilling the shaped cookies! This helps them maintain their shape and prevents excessive spreading.
• Watch Coconut Toasting: Keep an eye on the coconut edges during the last few minutes of baking – it can go from golden to burnt quickly.

How to Serve

These Pineapple Coconut Thumbprint Cookies are perfect served:

• As Is: A delightful treat with coffee or tea.
• On Cookie Platters: Their tropical flavor adds a nice variety to holiday or party platters.
• For Showers or Parties: Pretty and easy-to-eat individual cookies.
• As Gifts: Package them in a nice tin or bag for a sweet homemade gift.

Serve at room temperature.

Make Ahead and Storage

• Dough: The cookie dough can be made ahead, wrapped well, and refrigerated for up to 3 days or frozen for up to 1 month. Thaw in the refrigerator before shaping and baking.
• Baked Cookies: Store cooled cookies in an airtight container at room temperature for up to 5 days. Layer with wax paper to prevent sticking.

FAQs about Pineapple Coconut Thumbprint Cookies

• Can I use unsweetened coconut?
  • Yes, unsweetened shredded coconut will work, but the cookies will be slightly less sweet overall. You might want to slightly increase the sugar in the dough if using unsweetened coconut.
• Can I use a different type of preserves?
  • Absolutely! Apricot, mango, or passion fruit preserves would maintain the tropical feel. Other jams like raspberry or strawberry would also be delicious, though different.
• My cookies spread too much. Why?
  • This usually happens if the butter was too soft when making the dough, the dough wasn’t chilled sufficiently before baking, or too much liquid was incorporated somehow. Ensure butter is cold and chill the shaped cookies well.

Enjoy these delightful, tropical-inspired Pineapple Coconut Thumbprint Cookies! They’re a little bite of sunshine.

Tropical Pineapple Coconut Thumbprint Cookies

• Author: Caoimhe Byrne
• Prep Time: 25 minutes
• Chill Time: 30 minutes
• Cook Time: 19 minutes
• Total Time: 1 hour 14 minutes
• Yield: 24–30 cookies 1x
• Category: Dessert, Cookies
• Cuisine: American

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Description

These Pineapple Coconut Thumbprint Cookies feature a buttery, almond-flavored cookie rolled in sweet coconut flakes and filled with tangy pineapple preserves. A delightful tropical treat!

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Ingredients

Scale 1x2x3x

For the Pineapple Filling:

• 1/2 cup (160g) pineapple preserves
• 1 teaspoon lemon zest
• 2 teaspoons fresh lemon juice

For the Cookie Dough:

• 1 cup (2 sticks, 226g) unsalted butter, cold and diced into small cubes
• 2/3 cup (140g) granulated sugar
• 1/2 teaspoon salt
• 1 tablespoon real coconut extract
• 2 cups (284g) all-purpose flour

For the Egg Wash:

• 1 large egg
• 1 1/2 teaspoons water

For the Coconut Coating:

• 1 3/4 cups (150g) shredded sweetened coconut

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Instructions

1. Prepare Baking Sheets: Line baking sheets with parchment paper or silicone baking mats. Set aside.
2. Prepare Pineapple Filling: In a small mixing bowl, gently stir together the pineapple preserves, lemon zest, and lemon juice. Set aside.
3. Prepare Egg Wash: In a separate small bowl, whisk together the egg and water until well blended. Set aside.
4. Prepare Coconut Coating: Place the shredded sweetened coconut in a shallow bowl or dish. Set aside.
5. Make Cookie Dough:
   • In the bowl of an electric stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), combine the cold diced butter, granulated sugar, and salt. Mix on low speed until just combined and crumbly.
   • Mix in the coconut extract.
   • Gradually add the all-purpose flour and mix on low speed until the dough just comes together. Do not overmix.
6. Shape Dough Balls: Scoop the dough out using a 1-tablespoon cookie scoop or spoon. Shape each portion into a uniform ball.
7. Coat Dough Balls:
   • Roll each dough ball first in the egg wash mixture, letting any excess drip off.
   • Immediately roll the egg-washed ball in the shredded coconut mixture, gently pressing the coconut onto the dough to help it stick well.
8. Make Indentations and Fill:
   • Place the coconut-coated balls onto the prepared baking sheets, leaving some space between them.
   • Use your thumb (or the back of a 1/2 teaspoon measuring spoon) to make a small indentation in the center of each dough ball.
   • Fill each indentation with about 1/2 teaspoon of the prepared pineapple filling mixture.
9. Chill Cookies: Place the baking sheets with the prepared cookies in the freezer for 10 minutes or in the refrigerator for 30 minutes. Chilling helps prevent the cookies from spreading too much during baking.
10. Preheat Oven: While the cookies are chilling, preheat your oven to 350°F (175°C).
11. Bake: Remove one sheet of chilled cookies from the fridge/freezer at a time. Bake in the preheated oven for 17-19 minutes, or until the coconut edges are golden brown and the cookie bottoms are lightly browned.
12. Cool: Let the cookies cool on the baking sheet for several minutes before carefully transferring them to a wire rack to cool completely.
13. Repeat: Repeat the baking process with the remaining chilled cookies.
14. Store: Store cooled cookies in an airtight container at room temperature.

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Notes

• Cold Butter: Using cold, cubed butter is key for the texture of this shortbread-like cookie base.
• Coconut Extract: Provides a boost of coconut flavor. Use “real” or “pure” extract if possible.
• Pineapple Preserves: Use good quality pineapple preserves. You can substitute other fruit preserves like apricot or strawberry if desired.
• Chilling: Don’t skip chilling the formed cookies; it’s crucial for maintaining their shape during baking.
• Baking Time: Watch carefully as oven temperatures vary. Bake until the coconut is golden, but don’t let it burn.
• Storage: Store in an airtight container at room temperature for up to 5 days.