Introduction
If you’re looking for a cookie that’s beautiful, tropical, and irresistibly delicious, these Pineapple Coconut Thumbprint Cookies are the perfect choice. Made with a rich buttery dough, topped with juicy pineapple, sweet shredded coconut, and finished with a classic cherry center, this recipe brings sunshine to every bite. These cookies are soft in the middle, lightly crisp on the edges, and packed with island-inspired flavor.
Perfect for holiday cookie platters, summer gatherings, tea time, or special celebrations, these pineapple coconut cookies are easy to make yet impressive enough to serve guests. Whether you’re a seasoned baker or just starting, this recipe is simple, reliable, and guaranteed to become a favorite on .
Why You’ll Love These Pineapple Coconut Thumbprint Cookies
- Soft, buttery texture with lightly golden edges
- Sweet tropical flavor from pineapple and coconut
- Beautiful presentation with cherry centers
- Easy, beginner-friendly recipe
- Perfect for holidays, parties, and gifting
Ingredients
For the Cookie Dough
- 1 cup (225 g) unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
For the Topping
- 1 can pineapple slices or crushed pineapple (very well drained)
- ¾ cup sweetened shredded coconut
- Maraschino cherries, cut in halves
- Extra granulated sugar for rolling (optional)
How to Make Pineapple Coconut Thumbprint Cookies
Step 1: Prepare the Oven
Preheat your oven to 175°C (350°F). Line two baking sheets with parchment paper or silicone baking mats and set aside.
Step 2: Make the Dough
In a large bowl, cream the softened butter and granulated sugar together until light, fluffy, and pale in color. This step is key to achieving soft cookies.
Add the egg and vanilla extract, mixing until fully incorporated.
Gradually add the flour and salt, mixing just until a soft dough forms. Do not overmix.
Step 3: Shape the Cookies
Scoop about 1½ tablespoons of dough and roll into balls. If desired, roll each ball lightly in granulated sugar for extra sparkle.
Place the dough balls onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart.
Use your thumb or the back of a spoon to gently press an indentation into the center of each cookie.
Step 4: Add the Toppings
Fill each thumbprint with a small amount of well-drained pineapple. Sprinkle shredded coconut on top and gently press a cherry half into the center.
Step 5: Bake
Bake for 12–15 minutes, or until the edges are lightly golden and the cookies are set.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Baking Tips for Best Results
- Drain pineapple thoroughly to avoid soggy cookies
- Use room-temperature butter for a smooth dough
- Lightly toast coconut for a deeper flavor (optional)
- Chill the dough for 15 minutes if it feels too soft
Storage Instructions
- Store cookies in an airtight container at room temperature for up to 4 days
- Refrigerate for up to 7 days
- Freeze baked cookies for up to 2 months
Variations & Substitutions
- Use pineapple jam instead of fresh pineapple
- Swap cherries for raspberry or strawberry jam
- Add a drizzle of white chocolate for extra sweetness
- Use unsweetened coconut for a less sweet version
Frequently Asked Questions
Can I make these cookies ahead of time?
Yes! The dough can be prepared and refrigerated for up to 24 hours before baking.
Why did my cookies spread too much?
Your butter may have been too soft. Chill the dough briefly before baking.
Can I use fresh pineapple?
Yes, but it must be finely chopped and very well drained.
Conclusion
These Pineapple Coconut Thumbprint Cookies are a delightful blend of tropical flavor and classic cookie comfort. With their soft texture, sweet pineapple topping, and vibrant cherry center, they’re as stunning as they are delicious. Perfect for holidays, special occasions, or everyday treats, this recipe is one you’ll return to again and again.
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