Dessertscookingclassy4.7
Pineapple Coconut Thumbprint Cookies
Such a delicious tropical thumbprint cookie! Buttery cookies are rolled in shredded coconut then indented and filled sweet pineapple jam. A treat you'll love year round and fun to gift during the holidays.
👥 36 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 25 min🔥 Cook: 50 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
- mixing bowl
- whisk
- pan
📝 Preparation Steps
1
Preheat oven to 350 degrees. Lightly butter a rimmed baking sheet.
2
In a small mixing bowl gently stir together preserves, lemon zest and lemon juice, set aside. In a separate small bowl whisk together egg and water until well blended. Add coconut to a separate mixing bowl and set aside.
lemon zest1 tsp(226g) unsalted butter, ( cold and diced into small cubes)1 cup(284g) all-purpose flour2 cupsfresh lemon juice2 tsp
3
In the bowl of an electric stand mixer fitted with the paddle attachment, mix together butter, sugar and salt until combined.
4
Mix in coconut extract then add flour and mix until combined. Scoop dough out 1 (even) tablespoon at a time and shape into balls.
5
Roll each dough ball in egg mixture then in coconut mixture (gently press coconut into cookies to help it stick well).
6
Transfer to plates and make indentation in center with thumb, then fill each indentation with 1/2 tsp of the preserves mixture.
7
Freeze ⏱️ 10 minutes or chill in refrigerator ⏱️ 30 minutes then remove 12 cookies from fridge at a time and transfer to baking sheet.
8
Bake ⏱️ 17 - 19 minutes until coconut is golden brown on edges. Cool on pan several minutes then transfer to a wire rack to cool completely.
9
Repeat with remaining cookies. Store in an airtight container.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...