Description
Deliciously warm and buttery cookies filled with tropical pineapple jam and enhanced with shredded coconut, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup shredded coconut
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup pineapple jam
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
- Cream the butter and sugars in a large bowl until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- Combine the flour, baking soda, and salt in a separate bowl, then gradually add to the wet ingredients.
- Fold in the shredded coconut until evenly distributed.
- Shape the dough into balls and place on the prepared baking sheet. Use your thumb to make an indention in each cookie.
- Fill each thumbprint with pineapple jam generously.
- Bake for 10-12 minutes, or until edges are lightly golden.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Ensure butter is softened for optimal creaming. Avoid overmixing the dough to keep cookies tender.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: cookies, Hawaiian, pineapple, coconut, desserts, thumbprint cookies