Description
Tropical pineapple coconut thumbprint cookies bring island paradise to your dessert plate. Buttery shortbread meets sweet-tart pineapple filling, nestled in toasted coconut for a delightful treat you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 cups (284g/10 ounces) all-purpose flour
- 1 ¾ cups (150g/5.3 ounces) shredded sweetened coconut
- 1 cup (226g/8 ounces) unsalted vegan butter, cold and diced into small cubes
- ⅔ cup (140g/4.9 ounces) granulated sugar
Binders and Moisture Ingredients:
- 1 large egg mixed with 1 ½ teaspoons water (for vegan version: use 1 tablespoon ground flaxseed mixed with 3 tablespoons water)
- 1 tablespoon real coconut extract
Flavoring and Seasoning Ingredients:
- ½ teaspoon salt
- ½ cup (160g/5.6 ounces) pineapple preserves
- 1 teaspoon lemon zest
- 2 teaspoons fresh lemon juice
Instructions
- Craft a smooth mixture of pineapple preserves with bright lemon zest and juice, setting it aside for later use.
- Whisk egg and water together thoroughly, or prepare a vegan alternative by blending ground flaxseed with water until it thickens.
- Spread shredded coconut in a shallow dish, ready for coating the cookie dough.
- Using an electric mixer, cream cold vegan butter with granulated sugar and salt until smooth and well incorporated.
- Infuse the dough with coconut extract, then gradually fold in all-purpose flour until a cohesive mixture forms.
- Portion the dough into small, uniform balls using a tablespoon measure.
- Delicately roll each dough ball first through the egg wash, then generously coat with shredded coconut, pressing gently to ensure complete coverage.
- Arrange coconut-covered dough balls on clean plates, creating a gentle thumbprint indentation in the center of each.
- Carefully fill each cookie’s center with a dollop of the prepared pineapple preserves mixture.
- Chill the formed cookies in the freezer for 10 minutes or refrigerate for 30 minutes to firm up the dough.
- Transfer a dozen cookies at a time to a prepared baking sheet, ensuring even spacing.
- Bake in a preheated oven until the coconut edges turn a golden, appetizing brown, approximately 17-19 minutes.
- Allow cookies to rest on the baking sheet briefly, then transfer to a wire rack for complete cooling.
- Continue baking remaining cookies in batches, maintaining consistent temperature and technique.
- Once fully cooled, preserve the cookies in an airtight container to maintain their delicate texture and flavor.
Notes
- Preparing these cookies becomes a delightful journey through texture and taste, transforming simple ingredients into a gourmet tropical treat.
- Chilling the dough before baking ensures crisp edges and prevents spreading, locking in the delicate coconut coating and preserving the perfect cookie shape.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Global
Nutrition
- Serving Size: 24
- Calories: 204
- Sugar: 9g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg