Description

These Coconut Thumbprint Cookies with Pineapple Filling are buttery, chewy, and bursting with tropical flavor. Rolled in shredded coconut and filled with a tangy-sweet pineapple jam, they’re a sunny treat perfect for holidays, springtime, or anytime you want a taste of the tropics.

Ingredients

For the Cookies:

1/2 cup unsalted butter, softened
1/3 cup granulated sugar
1 large egg, separated
1/2 tsp vanilla extract
1 cup all-purpose flour
1/4 tsp salt
1 cup sweetened shredded coconut

For the Filling:

1/2 cup pineapple preserves or pineapple jam
*Or make your own:
1 cup crushed pineapple (drained)
2 tbsp sugar
1 tsp cornstarch (mixed with 1 tsp water)

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Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Make the dough: In a medium bowl, cream butter and sugar together until light and fluffy. Beat in egg yolk (save the white) and vanilla. Add flour and salt; mix until combined.
Roll & coat: Shape dough into 1-inch balls. Beat egg white lightly. Roll each ball in the egg white, then in shredded coconut to coat. Place on baking sheet about 2 inches apart.
Add thumbprints: Use your thumb or the back of a spoon to press a small indentation in the center of each cookie.
Fill centers: Spoon about 1/2 tsp of pineapple preserves into each indentation.
- If using homemade filling: Simmer crushed pineapple and sugar for 5 minutes. Stir in cornstarch slurry and cook until thickened. Let cool before using.
Bake: Bake for 12–14 minutes, or until coconut is lightly golden and cookies are set. Cool on the pan for 5 minutes, then transfer to a wire rack.

Notes

Let cookies cool completely before storing.
These freeze well—layer between parchment in an airtight container.
Add a dash of lime zest to the dough for a citrusy twist!