Coconut Thumbprint Cookies with Pineapple Filling

Coconut Thumbprint Cookies with Pineapple Filling are tropical, buttery delights that bring a sunny twist to the classic thumbprint treat. These cookies feature a soft, shortbread-style dough coated in shredded coconut, then filled with a sweet, tangy pineapple center. They’re fun to make, beautiful to serve, and bursting with bright, tropical flavor in every bite.

Why You’ll Love This Recipe

These cookies are a tropical vacation in cookie form. The buttery base contrasts perfectly with the chewy toasted coconut coating, and the sweet pineapple filling adds a vibrant zing. They’re easy to prepare and make a lovely addition to holiday platters, summer parties, or afternoon tea. Plus, they look as good as they taste—golden, jewel-like centers nestled in coconut make them irresistibly charming.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cookies

• Unsalted butter (softened)
• Granulated sugar
• Egg yolks
• Vanilla extract
• All-purpose flour
• Salt
• Sweetened shredded coconut
• Egg whites (for coating)

For the pineapple filling

• Crushed pineapple (drained)
• Granulated sugar
• Cornstarch
• Lemon juice (optional, for extra brightness)

directions

1. Make the filling: In a small saucepan, combine drained crushed pineapple, sugar, cornstarch, and lemon juice if using. Cook over medium heat, stirring frequently, until thickened (about 5–7 minutes). Let cool completely.
2. Make the cookie dough: In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks and vanilla, and mix well. Gradually add flour and salt until a soft dough forms.
3. Prep for rolling: Lightly beat the egg whites in a shallow bowl. Place shredded coconut in another shallow bowl.
4. Form the cookies: Scoop and roll dough into 1-inch balls. Dip each ball into egg whites, then roll in coconut to coat.
5. Create thumbprints: Place cookies on a parchment-lined baking sheet. Use your thumb or the back of a teaspoon to make an indentation in the center of each.
6. Fill and bake: Spoon a small amount of pineapple filling into each indentation. Bake at 350°F (175°C) for 15–18 minutes, or until edges are golden and coconut is lightly toasted.
7. Cool and serve: Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes about 24 cookies.
Prep time: 20 minutes
Cook time: 15–18 minutes
Total time: 40 minutes

Variations

• Use jam instead: Substitute pineapple filling with mango, apricot, or passion fruit preserves.
• Add spice: Mix a pinch of cinnamon or ginger into the cookie dough for a warm twist.
• Drizzle with glaze: Top with a simple powdered sugar glaze for extra sweetness and shine.
• Toasted coconut: Lightly toast the coconut before coating for a deeper flavor.
• Nutty option: Add finely chopped macadamia nuts to the dough for added crunch.

storage/reheating

Storage: Store cookies in an airtight container at room temperature for up to 4 days.
Refrigerating: If you prefer a firmer filling, refrigerate the cookies and bring to room temp before serving.
Freezing: Freeze unfrosted cookies for up to 2 months. Layer between wax paper in a freezer-safe container.
Reheating: Not needed—these cookies are best served at room temperature.

FAQs

Can I use fresh pineapple for the filling?

Yes, just chop it finely and cook it down with sugar and cornstarch until thickened.

Do I need to chill the dough?

Chilling isn’t necessary, but if your dough is too soft to roll, a short chill can help.

Why are my cookies spreading too much?

Make sure your butter isn’t too warm and measure flour accurately. Chilling the dough can help reduce spreading.

Can I toast the coconut before rolling?

You can, but it may brown too much during baking. Lightly toasted coconut works better for post-bake garnishing.

Can I use unsweetened coconut?

Yes, but sweetened coconut helps the cookies brown better and adds more flavor.

What if the filling overflows during baking?

Avoid overfilling the thumbprint and ensure the indentation is deep enough to hold the filling.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend. Be sure to check other ingredients for gluten as well.

How do I get uniform cookies?

Use a cookie scoop to portion out evenly sized dough balls for even baking.

Are these cookies chewy or crisp?

They’re soft and buttery with a slight chew from the toasted coconut.

Can I make these ahead of time?

Yes, they store well and the flavors deepen over time, making them a great make-ahead treat.

Conclusion

Coconut Thumbprint Cookies with Pineapple Filling are a deliciously tropical twist on a classic favorite. With their chewy coconut exterior and bright, tangy center, they’re a beautiful and flavorful treat that’s perfect for any season. Easy to make and impossible to resist, these cookies are sure to be a hit at your next gathering—or anytime you want a sweet escape.

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