Pineapple Thumbprint Cookies with Coconut
Author: Lori
  • 3 sticks, softened unsalted butter
  • 1 cup white sugar
  • 3½ cups all-purpose flour
  • ¼ teaspoon sea salt
  • 1 teaspoon pure vanilla extract
  • 8 ounces sweetened flaked coconut
  • homemade or purchased pineapple jam
  • 1 small egg for the wash (once cookies are formed and filled with jam-but before baked).
  1. Preheat to 350
  2. Sift the flour and salt together and set aside.
  3. Cream your room temperature butter and cup of sugar together and add vanilla. When just combined start to slowly add the flour and salt mixture. You’ll want your mixer on low and to do this slowly to keep the flour from flying and from over mixing. You may now add the coconut flakes. When together transfer to a clean, dry surface sprinkled with flour. Roll or pat the dough into a large flat piece, cover and place in the refrigerator for about a half hour (a few hours is also fine).
  4. While the dough is chilling, whisk the egg and add in a dash of water together. You’ll want the bowl to be big enough that you can coat each cookie before it goes on the baking sheet.
  5. Create small balls that are between 1 and 2 inches, the larger the cookie the longer they’ll take to bake, if you make them on the smaller side you’ll have more cookies in the end-the choice is yours! Once rolled run each cookie through the egg and water mixture then place on the sheet. Using your thumb gently press into the center of the ball, you may also use a tool, such as a honey comb or teaspoon for more uniform wells. When pressed, add your pineapple jam to the centers. Bake 15-28 minutes (The wide range depends on size… so watch your first tray closely to see how long it takes. You’ll want them to be golden brown on the tops.
Recipe by A Cowboy's Wife at