Description
Pineapple Coconut Thumbprint Cookies are a delightful treat with a tropical twist.
Ingredients
Scale
- 1/2 cup (160g) pineapple preserves
- 1 tsp lemon zest
- 2 tsp fresh lemon juice
- 1 large egg mixed with 1 1/2 tsp water
- 1 3/4 cup (150g) shredded sweetened coconut
- 1 cup (226g) unsalted butter, cold and diced into small cubes
- 2/3 cup (140g) granulated sugar
- 1/2 tsp salt
- 1 Tbsp real coconut extract
- 2 cups (284g) all-purpose flour
Instructions
- Preheat oven to 350 degrees. Lightly butter a rimmed baking sheet.
- In a small bowl, stir together preserves, lemon zest, and lemon juice. Set aside.
- In a separate bowl, whisk together egg and water until blended.
- Set aside coconut in another bowl.
- In an electric mixer, mix butter, sugar, and salt until combined.
- Add coconut extract, then mix in flour until combined.
- Scoop dough by tablespoon and shape into balls.
- Roll each ball in egg mixture, then in coconut mixture, pressing gently.
- Make an indentation in each ball with your thumb and fill with 1/2 tsp of preserves mixture.
- Freeze for 10 minutes or chill in refrigerator for 30 minutes.
- Transfer 12 cookies to baking sheet and bake for 17-19 minutes until golden brown.
- Cool on pan for several minutes, then transfer to a wire rack to cool completely.
- Repeat with remaining cookies. Store in an airtight container.
Notes
- Ensure the butter is cold for the right texture.
- Press the coconut firmly onto the dough to keep it adhered.
- Prep Time: 30 minutes
- Cook Time: 19 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Pineapple Coconut Thumbprint Cookies