Hawaiian Pineapple Coconut Thumbprint Cookies to Brighten Your Day

Delight in these Hawaiian Pineapple Coconut Thumbprint Cookies, a tropical treat bursting with flavor.

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Prep Time 15

Cook Time 12

Cooling Time 5

Total Time 32

Servings: 24 cookies

Course: Desserts

Cuisine: Hawaiian

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cookie Base

1 cup unsalted butter softened
3/4 cup sugar brown sugar enhances flavor
2 cups flour gluten-free flour can be used

For the Pineapple Filling

1 cup pineapple filling preferably freshly crushed

For the Topping

1 cup toasted coconut can substitute with chopped nuts

Optional Ingredient

1 number egg optional, can use flaxseed meal as vegan option

Equipment

Mixing Bowl
baking sheet
Parchment Paper
spoon
Wire Rack

Method

Step-by-Step Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream together butter and sugar until light and fluffy, about 3-5 minutes. Gradually add flour until just combined.
Scoop tablespoon-sized portions of dough, roll into balls, and place on the baking sheet 2 inches apart. Make an indentation in each ball.
Spoon pineapple filling into each indentation, letting it overflow slightly.
Sprinkle toasted coconut over the filling for even coverage.
Bake for about 12 minutes, until edges are lightly golden and coconut is toasted.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 50mgPotassium: 50mgSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

These cookies store well in an airtight container and can be refrigerated or frozen for extended freshness.

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