How To Make Pineapple Coconut Thumbprint Cookies
It’s sweet tropical goodness packed in one bite with these thumbprint cookies rolled in shredded coconut and filled with lemon-infused pineapple preserves.
Preheat oven to 350 degrees F. Lightly butter a rimmed baking sheet.
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.
In the bowl of an electric stand mixer fitted with the paddle attachment, mix together butter, sugar, and salt until combined.
Mix in coconut extract, then add flour and mix until combined. Scoop dough out 1 (even) tablespoon at a time and shape into balls.
Roll each dough ball in the egg mixture then in the coconut mixture (gently press coconut into cookies to help it stick well).
Transfer to plates and make an indentation in the center with a thumb, then fill each indentation with ½ teaspoon of the preserves mixture.
Freeze for 10 minutes or chill in the refrigerator for 30 minutes, then remove 12 cookies from the fridge at a time and transfer to the baking sheet.
Bake for 17 to 19 minutes until coconut is golden brown on edges. Cool on pan for several minutes, then transfer to a wire rack to cool completely.
Repeat with the remaining cookies. Store in an airtight container.
- Calories: 122.39kcal
- Fat: 6.97g
- Saturated Fat: 4.76g
- Trans Fat: 0.21g
- Monounsaturated Fat: 1.45g
- Polyunsaturated Fat: 0.27g
- Carbohydrates: 14.28g
- Fiber: 0.46g
- Sugar: 7.85g
- Protein: 1.10g
- Cholesterol: 18.72mg
- Sodium: 48.44mg
- Calcium: 5.07mg
- Potassium: 30.47mg
- Iron: 0.46mg
- Vitamin A: 45.35µg
- Vitamin C: 0.61mg
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