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Over head close up shot of coconut pineapple thumbprint cookies on a blue background.
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Coconut Pineapple Cookies

Makes 42 cookies (and if you weight them, it should yield exactly 42!) Recipe adapted from Ina Garten, Barefoot Contessa Family Style
Prep Time20 mins
Cook Time25 mins
Chilling Time30 mins
Total Time1 hr 15 mins
Course: Cookies, Dessert, Snack
Cuisine: American
Keyword: Coconut Pineapple Thumbprint Cookies
Servings: 42 cookies
Author: Anna

Ingredients

Cookie Ingredients

  • ¾ pound 3 sticks unsalted butter, at room temperature
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract or rum extract
  • 3 ½ cups all-purpose flour
  • ½ teaspoon kosher salt
  • 1 egg lightly beaten with 1 Tablespoon water, for egg wash
  • 7 ounces sweetened flaked coconut
  • Pineapple filling, and/or raspberry and/or apricot jam

Pineapple Filling

  • 1 8-ounce can crushed pineapple
  • 2 Tablespoons granulated sugar
  • 1 ½ teaspoons corn starch

Instructions

Cookie Instructions

  • Preheat the oven to 350ยบ F.
  • Using an electric mixer, cream together the butter and sugar until they are just combined and then mix in the vanilla.
  • In a separate bowl, whisk together the flour and salt.
  • Add the flour mixture to the butter mixture and mix on low speed.
  • When the dough is completely incorporated, wrap it in plastic then refrigerate for a minimum of a half hour.
  • Use a 1-inch cookie scoop or melon baller or teaspoon and make 1-inch balls. (If you want to be precise, they should each weigh ¾-ounce.) Make all the dough balls first.
  • Then make the egg wash in one shallow bowl and put the coconut into another shallow dish.
  • Roll each ball into the egg wash and then in the coconut and then place onto an ungreased cookie sheet.
  • Make sure the balls are about 2-inches apart on the cookie sheet.
  • With your knuckle make a dent in the middle of each cookie, make to not go all the way through the dough.
  • Put between ¼ and ½ teaspoon of pineapple filling into the middle of each cookie. (I didn't measure this, I just mounded it slightly into the indentation.)
  • Bake in the preheated oven for 20 to 25 minutes. The coconut should be lightly browned.
  • Cool and serve.

Pineapple Filling

  • In a medium saucepan stir all ingredients together.
  • Heat over medium-high until thickened, 4-6 minutes.
  • Set aside to cool completely before using on cookies.

Notes

Gr8 Tip:

To make these for the holidays use the raspberry or apricot jam,too. How pretty would all of those beautiful colors look on a platter!
Tried this recipe?Mention @Great8Friends or tag #gr8food!