Description

These delightful thumbprint cookies capture the essence of a tropical escape. A tender, buttery cookie base is subtly infused with coconut, then rolled in shredded coconut for added texture and a delicate chew. Each cookie features a vibrant, tangy pineapple jam filling nestled in its center, offering a harmonious balance of sweet and tart. Baked to a golden perfection, these cookies present a soft interior with a pleasant, slightly crisp edge, culminating in a smooth, fruity finish.

Ingredients

Scale

1 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup shredded unsweetened coconut, finely chopped (for dough)
1 cup shredded unsweetened coconut (for rolling)
1/2 cup pineapple jam or curd

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Instructions

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the egg yolk and vanilla extract until well combined.
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Stir in the finely chopped shredded coconut.
Cover the dough and chill in the refrigerator for at least 30 minutes to an hour. This helps prevent spreading during baking.
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Place the remaining 1 cup of shredded coconut in a shallow dish.
Roll the chilled dough into 1-inch balls. Roll each ball in the shredded coconut, pressing gently to adhere.
Place the coconut-coated dough balls onto the prepared baking sheets, about 2 inches apart.
Using your thumb or the back of a small spoon, create an indentation in the center of each cookie.
Bake for 10-12 minutes, or until the edges are lightly golden. The centers may still look soft.
Remove from the oven and immediately re-press the indentations if they have puffed up.
Spoon about 1/2 teaspoon of pineapple jam or curd into the center of each warm cookie.
Let the cookies cool completely on the baking sheets before transferring them to a wire rack.

Notes

For best results, ensure your butter is truly softened, not melted, for a tender cookie texture.

Chilling the dough is crucial for preventing the cookies from spreading too much and helps the coconut adhere better.

If your pineapple jam is very thick, you can warm it slightly in a microwave or small saucepan to make it easier to spoon into the cookies.

Store these cookies in an airtight container at room temperature for up to 3-4 days.

Prep Time: 25 minutes
Cook Time: 12 minutes

Nutrition

Calories: 160
Fat: 9g
Carbohydrates: 20g
Protein: 2g