Why You’ll Love This Recipe

• Tropical flavors – The combination of coconut and pineapple gives these cookies a sweet, fruity taste reminiscent of a piña colada.
• Soft and chewy – The cookie base is rich and buttery, with just the right amount of chewiness from the shredded coconut.
• Easy to make – Simple ingredients and step-by-step instructions make this recipe beginner-friendly.
• Perfect for gifting – These cookies look beautiful and make great gifts for friends and family.
• Make-ahead friendly – The pineapple filling can be prepared in advance, making assembly quick and easy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookies:

• Unsalted butter, softened
• Granulated sugar
• Light brown sugar, packed
• Large egg yolks
• Vanilla extract
• All-purpose flour
• Salt
• Shredded sweetened coconut

For the Pineapple Filling:

• Crushed pineapple (with juice)
• Granulated sugar
• Cornstarch
• Lemon juice

Directions

1. Prepare the Pineapple Filling

• In a small saucepan over medium heat, combine the crushed pineapple, granulated sugar, cornstarch, and lemon juice.
• Stir continuously until the mixture thickens, about 5-7 minutes.
• Remove from heat and let the filling cool completely.

2. Make the Cookie Dough

• In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
• Add the egg yolks and vanilla extract, mixing until fully incorporated.
• Gradually add the flour and salt, mixing until just combined. The dough will be thick.
• Stir in the shredded coconut, ensuring it’s evenly distributed throughout the dough.

3. Shape the Cookies

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
• Use your thumb or the back of a spoon to create an indentation in the center of each cookie.

4. Add the Filling and Bake

• Spoon a small amount of the cooled pineapple filling into each indentation.
• Bake for 12-15 minutes, or until the edges of the cookies are lightly golden.
• Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

Servings and Timing

• Servings: About 24 cookies
• Prep time: 20 minutes
• Cook time: 15 minutes
• Cooling time: 10 minutes
• Total time: 45 minutes

Variations

• Nutty Twist – Add finely chopped macadamia nuts or almonds to the dough for an extra crunch.
• Chocolate Drizzle – Drizzle melted white or dark chocolate over the cooled cookies for a decadent finish.
• Citrus Zest – Enhance the tropical flavors by adding a teaspoon of orange or lime zest to the cookie dough.
• Spiced Flavor – Add a pinch of cinnamon or nutmeg to the cookie dough for a warm, spiced undertone.
• Jam Swap – Instead of pineapple filling, use mango or passion fruit jam for a different fruity twist.

Storage/Reheating

• Room temperature: Store cookies in an airtight container for up to 5 days.
• Refrigeration: If you prefer a firmer texture, store them in the refrigerator for up to a week.
• Freezing: Freeze the cookies in a single layer on a baking sheet, then transfer them to an airtight container. They’ll keep for up to 2 months. Thaw at room temperature before serving.
• Reheating: To refresh the cookies, warm them in a 300°F (150°C) oven for 5 minutes.

FAQs

1. Can I use fresh pineapple instead of canned?

Yes, just finely chop the fresh pineapple and use the same amount, but you may need to add a little extra juice.

2. Can I make the dough ahead of time?

Yes, you can prepare the dough and store it in the refrigerator for up to 2 days before baking.

3. How do I keep the cookies from spreading too much?

Chill the dough for 30 minutes before rolling it into balls to help maintain their shape.

4. Can I use unsweetened coconut instead?

Yes, but the cookies may be less sweet, so consider adding a bit more sugar.

5. What can I use instead of cornstarch in the filling?

You can substitute an equal amount of tapioca starch or arrowroot powder.

6. Can I make these cookies gluten-free?

Yes, use a 1:1 gluten-free flour blend in place of all-purpose flour.

7. How do I prevent the filling from spilling over while baking?

Make sure the indentation in the cookie is deep enough, and don’t overfill with pineapple mixture.

8. Can I make these cookies vegan?

Yes, substitute butter with vegan butter and use a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water) instead of egg yolks.

9. Can I add coconut extract for extra flavor?

Absolutely! Add ½ teaspoon of coconut extract to the dough for a stronger coconut taste.

10. Can I use other fruits for the filling?

Yes, you can substitute pineapple with mango, peach, or passion fruit for different tropical flavors.

Conclusion

Pineapple Coconut Thumbprint Cookies bring a delicious taste of the tropics to your kitchen. The combination of buttery coconut cookies with a sweet pineapple filling makes them a standout treat for any occasion. Whether you enjoy them fresh, gift them to loved ones, or make a batch ahead of time, these cookies are sure to be a crowd-pleaser. Try this easy recipe and bring a little sunshine to your dessert table.

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