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!
Ingredients
Scale
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
Instructions
- Prepare Baking Sheets: Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Prepare Pineapple Filling: In a small mixing bowl, gently stir together the pineapple preserves, lemon zest, and lemon juice. Set aside.
- Prepare Egg Wash: In a separate small bowl, whisk together the egg and water until well blended. Set aside.
- Prepare Coconut Coating: Place the shredded sweetened coconut in a shallow bowl or dish. Set aside.
- 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.
- Shape Dough Balls: Scoop the dough out using a 1-tablespoon cookie scoop or spoon. Shape each portion into a uniform ball.
- 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.
- 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.
- 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.
- Preheat Oven: While the cookies are chilling, preheat your oven to 350°F (175°C).
- 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.
- Cool: Let the cookies cool on the baking sheet for several minutes before carefully transferring them to a wire rack to cool completely.
- Repeat: Repeat the baking process with the remaining chilled cookies.
- Store: Store cooled cookies in an airtight container at room temperature.
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.