Description
Delicious thumbprint cookies filled with tropical pineapple jam and enhanced with shredded coconut, perfect for summer gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 egg yolks
- 1 cup unsweetened shredded coconut
- 1/2 cup pineapple jam
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Incorporate the egg yolks and vanilla, mixing until fully combined.
- Gradually sift in the all-purpose flour, mixing until just combined.
- Gently fold in the shredded coconut.
- Scoop the dough and roll it into balls, placing them on the baking sheet.
- Press your thumb or a spoon into the center of each ball to create a well.
- Fill each thumbprint with pineapple jam.
- Bake for 12-14 minutes until the edges are lightly golden.
- Allow to cool on tray for a few minutes before transferring to a wire rack.
Notes
Be careful not to overbake the cookies, and ensure to fill the thumbprints with just enough jam to avoid overflow.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 2 cookies
- Calories: 150
- Sugar: 9g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, summer desserts, Hawaiian recipes, thumbprint cookies