Coconut Pineapple Thumbprint Cookies

 

Ingredients:

- 1 cup unsalted butter, softened  

- 1/2 cup granulated sugar  

- 1 teaspoon vanilla extract  

- 1/4 teaspoon salt  

- 2 cups all-purpose flour  

- 1 and 1/4 cups shredded sweetened coconut, divided  

- 1/2 cup pineapple preserves or thick pineapple jam  

Directions:

1. Preheat the oven to 350°F (175°C) and line a baking

sheet with parchment paper.

2. In a large mixing bowl, cream the butter and sugar

together until light and fluffy.

3. Add vanilla extract and salt, and mix to combine.

4. Gradually add the flour and beat until the dough

comes together.

5. Fold in 1/2 cup of the shredded coconut.

6. Scoop tablespoon-sized portions of dough and roll into

balls.

7. Roll each dough ball in the remaining shredded

coconut to coat the outside, then place on the prepared

baking sheet.

8. Use your thumb or the back of a teaspoon to gently

press an indentation into the center of each cookie.

9. Fill each indentation with about 1/2 teaspoon of

pineapple preserves.

10. Bake for 12–14 minutes or until the edges are golden

and the cookies are set.

11. Cool on the baking sheet for 5 minutes, then transfer

to a wire rack to cool completely.

Prep Time: 15 minutes | Cooking Time: 14 minutes |

Total Time: 29 minutes

Kcal: 140 kcal | Servings: 24 cookies