Adapted from Cooking Classy Pineapple Coconut Thumbprints
We just started planning a trip to the Big Island of Hawaii and I am so excited!! I immediately started craving tropical flavors. On a trip to the grocery store, I found this pineapple mango fruit spread and decided that I needed to make some thumbprint cookies immediately. These are light cookies, which means it is very hard to eat only a few!
Notes and Suggestions:
I did not have the coconut extract for the cookie dough, but I will be trying that next time. I just added a teaspoon of vanilla instead. I also did not roll the cookie dough balls in egg and coconut. I just sprinkled the coconut on top. I was in a hurry and wanted to see if they would turn out this way. To be honest, I like this way better.
To scoop the dough, I like to use a cookie scoop. That way all of the cookies bake evenly and it makes shaping them quicker.
After you roll them into smooth balls, press them with your thumb. Fill with preserves and sprinkle with coconut.
Pineapple Coconut Thumbprint CookiesCourse: DessertDifficulty: Easy
A light shortbread cookies with tropical flavors
1/2 cup Pineapple preserves or fruit spread
1 cup Shredded Sweetened Coconut
1 cup Butter, cold, cut into small pieces
2/3 cup Sugar
1/2 tsp Salt
1 tsp Vanilla extract
2 cups All Purpose Flour
- Preheat oven to 350 degrees F and line cookie sheets with parchment paper.
- In the bowl of a stand mixer, stir butter, sugar, and salt, until blended.
- Stir in vanilla, then add four and stir until combined.
- Shape dough into 1 inch balls on cookie sheets. Press thumb in center to form an impression.
- Spoon in 1/2 tsp of pineapple preserves into each cookie impression and sprinkle with coconut.
- Bake for 15 minutes until coconut is lightly toasted.
- If you prefer, you can add coconut extract instead of vanilla. I had trouble finding it, so I only used vanilla.
- You may also roll the dough balls in egg wash mixture and roll in coconut.