Buttery cookies with island flairThese Hawaiian Pineapple Coconut Thumbprint Cookies are like a mini tropical vacation baked into every bite. Soft, buttery cookies rolled in coconut and filled with sweet pineapple jam bring sunny island flavors straight to your holiday table. They’re festive enough for Christmas cookie trays, yet bright and cheerful for year-round baking. Best of all, this easy thumbprint cookie recipe comes together quickly with simple ingredients—perfect for busy bakers who still want something special. If you love coconut desserts or tropical-inspired treats, these cookies will instantly become a favorite. One bite and you’ll be dreaming of palm trees and ocean breezes.
⏱️ Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 12–14 minutes
- Total Time: 30 minutes
- Servings: About 24 cookies
📝 Ingredients List
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2¼ cups all-purpose flour
- ¼ tsp salt
- 1 cup sweetened shredded coconut
- ½ cup pineapple jam or preserves
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large mixing bowl
- Hand mixer or stand mixer
- Measuring cups & spoons
- Baking sheet
- Parchment paper
- Small spoon (for jam filling)
👩🍳 Step-by-Step Beginner-Friendly Instructions
- Preheat and prep.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. - Cream the butter and sugars.
Beat butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes. - Add wet ingredients.
Mix in the egg and vanilla until fully combined 🥣. - Incorporate dry ingredients.
Gradually add flour and salt, mixing just until a soft dough forms. - Shape and coat.
Roll dough into 1-inch balls, then roll each ball in shredded coconut until coated. - Make the thumbprint.
Place balls on the baking sheet and gently press your thumb into the center of each cookie. - Fill and bake.
Spoon pineapple jam into each indentation. Bake for 12–14 minutes until edges are lightly golden 🍍. - Cool and enjoy.
Let cookies cool on the pan for 5 minutes, then transfer to a rack to cool completely.
💡 Pro Tips
- Jam swap: Try mango or guava jam for a fun tropical twist.
- Extra coconut flavor: Add ½ tsp coconut extract to the dough.
- Neater filling: Warm the jam slightly so it spoons smoothly into cookies.
- Make ahead: Dough can be chilled for up to 24 hours before baking.
🧊 Storage & Freezing
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies for up to 2 months; thaw at room temperature before serving.