Description
Delightful cookies combining sweet pineapple and creamy coconut, perfect for a tropical escape.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 2 cups all-purpose flour
- 1 cup unsweetened shredded coconut
- 1 cup crushed pineapple, well-drained
- Jam or preserves of choice for filling
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the butter and sugars together until light and fluffy.
- Add the egg and mix until well incorporated.
- Gradually mix in the flour and shredded coconut until just combined.
- Fold in the well-drained crushed pineapple.
- Scoop the dough into balls and place on the baking sheet, leaving space for spreading.
- Create a thumbprint in the center of each cookie.
- Fill each thumbprint with jam.
- Bake for 12-15 minutes or until edges are lightly golden.
- Cool on the baking sheet before transferring to a wire rack.
Notes
Chill dough for 30 minutes if the butter is too warm to prevent spreading.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, thumbprint cookies, tropical dessert, pineapple, coconut