Pineapple Coconut Thumbprint Cookies

By srumbel

Ingredients

• 1/2 cup (160g) pineapple jam
• 1 tsp lemon zest
• 2 tsp fresh lemon juice
• 1 large egg mixed with 1 1/2 tsp water
• 1 3/4 cup (150g) shredded sweetened coconut
• 1 cup (226g) unsalted butter, cold and diced into small cubes
• 2/3 cup (140g) granulated sugar
• 1/2 tsp salt
• 1 Tbsp real coconut extract
• 2 cups (284g) all-purpose flour

Details

Servings 36
Adapted from cookingclassy.com

Preparation

Step 1

So I didn’t make it anywhere tropical this summer so instead I brought the taste of the tropics home with these utterly delicious, melt-in-your-mouth Pineapple Coconut Thumbprint Cookies! I’m a big thumbprint cookie fan, I’ve shared these

. These will maybe complete my collection, but then again maybe not :). I’m sure there are still more flavors to try out. I absolutely love this summery twist on thumbprints! It took a few batches to get them just right but after a little tweaking each time I got them right where I want them. They are perfectly coconuty, deliciously buttery, they have just the right texture, and with the help of a little lemon juice and lemon zest you get a flavorful pineapple jam that makes for the perfect pairing with the coconut.

Yield:

1 large egg mixed with 1 1/2 tsp water

Directions

Preheat oven to 350 degrees. Lightly butter a rimmed baking sheet. In a small mixing bowl gently stir together jam, lemon zest and lemon juice, set aside. In a separate small bowl whisk together egg and water until well blended. Add coconut to a separate mixing bowl and set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment (preferably one that constantly scrapes bowl while mixing, if not stop and scrape mixer occasionally throughout mixing process), mix together butter, sugar and salt until combined (don't mix until pale, just it's blended together and there aren't clumps of butter). Mix in coconut extract then add flour and mix until combined. Scoop dough out 1 (even) tablespoon at a time and shape into balls. Roll each dough ball in egg mixture then in coconut mixture (gently press coconut into cookies to help it stick well). Transfer to plates and make indentation in center with thumb, then fill each indentation with 1/2 tsp of the jam mixture. Freeze 10 minutes or chill in refrigerator 30 minutes then remove 12 cookies from fridge at a time and transfer to baking sheet. Bake 17 - 19 minutes until coconut is golden brown on edges. Cool on pan several minutes then transfer to a wire rack to cool completely. Repeat with remaining cookies. Store in an airtight container.

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