Coconut Pineapple Thumbprint

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Coconut Pineapple Thumbprint Cookies 🥥🍍

Introduction

Coconut Pineapple Thumbprint Cookies are a delightful tropical twist on the classic thumbprint cookie. These buttery, soft cookies are coated in shredded coconut and filled with sweet, tangy pineapple jam, creating a perfect balance of flavors and textures. They are a favorite for holiday gatherings, summer parties, or just as a sweet treat with a cup of tea.

History of Thumbprint Cookies

Thumbprint cookies, also known as “Hallongrotta” in Sweden, date back to the 19th century. Traditionally, they are made with shortbread dough and filled with fruit preserves. Over time, bakers worldwide have experimented with flavors, leading to variations like chocolate, nuts, and tropical fruits. The Coconut Pineapple version brings a Caribbean-inspired flair, combining the richness of coconut with the brightness of pineapple.

Ingredients

For the Cookies:

  • 1 cup (2 sticks) unsalted butter, softened
  • ½ cup granulated sugar
  • 1 large egg, separated
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • 1 cup shredded sweetened coconut

For the Pineapple Filling:

  • 1 cup crushed pineapple (drained)
  • ¼ cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice

Instructions

Step 1: Prepare the Pineapple Filling

  1. In a small saucepan, combine crushed pineapple, sugar, cornstarch, and lemon juice.
  2. Cook over medium heat, stirring continuously, until the mixture thickens (about 5-7 minutes).
  3. Remove from heat and let it cool completely before using.

Step 2: Make the Cookie Dough

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together butter and sugar until light and fluffy.
  3. Add the egg yolk (reserve the egg white for later) and vanilla extract, mixing until well combined.
  4. Gradually add flour and salt, stirring until a smooth dough forms.

Step 3: Shape and Coat the Cookies

  1. In a separate bowl, whisk the egg white until slightly frothy.
  2. Place shredded coconut in another shallow dish.
  3. Roll dough into 1-inch balls, dip each ball in egg white, then roll in coconut until fully coated.
  4. Place coated balls on the prepared baking sheet, spacing them about 2 inches apart.

Step 4: Create the Thumbprint and Bake

  1. Using your thumb or the back of a teaspoon, gently press an indentation in the center of each cookie.
  2. Spoon a small amount of cooled pineapple filling into each indentation.
  3. Bake for 12-15 minutes, or until the edges are golden brown.
  4. Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Conclusion

Coconut Pineapple Thumbprint Cookies are a tropical delight, perfect for anyone who loves the flavors of coconut and pineapple. These cookies are soft, buttery, and slightly chewy, with a luscious fruity center. Whether served at parties, enjoyed with tea, or given as gifts, they bring a taste of sunshine to any occasion.

Who Loves These Cookies?

  • Coconut Lovers: The crispy, toasted coconut coating adds an irresistible texture.
  • Pineapple Fans: The tangy-sweet pineapple filling enhances every bite.
  • Holiday Bakers: A festive treat for Christmas, Easter, or summer gatherings.
  • Tea & Coffee Enthusiasts: Perfect alongside a hot cup of tea or coffee.

Serving & Storage Tips

  • Store cookies in an airtight container at room temperature for up to 5 days.
  • For longer freshness, refrigerate them for up to 2 weeks or freeze for up to 3 months.
  • Serve slightly warm for an extra gooey pineapple filling.

Would you like any variations or additional tips?

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