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Hawaiian Pineapple Coconut Thumbprint Cookies

Hawaiian Pineapple Coconut Thumbprint Cookies for Tropical Bliss

These Hawaiian Pineapple Coconut Thumbprint Cookies are a delightful blend of sweet pineapple and toasted coconut.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: Hawaiian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup unsalted butter softened
  • 3/4 cup sugar coconut sugar can be used
  • 2 cups all-purpose flour can substitute with gluten-free flour
  • 1 large egg can use flaxseed meal as an egg replacer
For the Filling
  • 1 cup crushed pineapple use for filling
For the Topping
  • 1 cup toasted coconut can substitute with chopped nuts

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Baking Sheet
  • Parchment paper
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Cream together the softened butter and sugar until light and fluffy.
  2. Add in the egg and mix until fully incorporated.
  3. Gradually sift in all-purpose flour and mix until a soft dough forms.
  4. Scoop tablespoon-sized portions, roll into balls and place on a baking sheet.
  5. Press down in the center of each ball to create a thumbprint.
  6. Fill each thumbprint with crushed pineapple filling.
  7. Preheat oven to 350°F and bake for 12-15 minutes until golden brown.
  8. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 50mgPotassium: 50mgFiber: 0.5gSugar: 8gVitamin A: 250IUVitamin C: 2mgCalcium: 10mgIron: 0.5mg

Notes

These cookies can be stored in an airtight container for up to one week at room temperature, or refrigerated for up to 10 days. They can also be frozen for up to three months.

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