Description
Delightful Hawaiian cookies featuring a buttery texture, crunchy coconut, and a luscious pineapple jam filling.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/2 cup sweetened shredded coconut
- 1/2 cup pineapple jam
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Mix in the flour, cornstarch, and salt until combined.
- Fold in the shredded coconut gently with a spatula.
- Roll the dough into 1-inch balls and place on a baking sheet lined with parchment paper.
- Make an indentation in the center of each ball.
- Fill each indentation with pineapple jam.
- Bake for 15-18 minutes, or until the edges are lightly golden.
- Allow to cool before serving.
Notes
For a richer coconut flavor, substitute coconut oil for butter. You can also use gluten-free flour for dietary preferences.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: cookies, thumbprint cookies, Hawaiian dessert, pineapple, coconut