Description
Tropical Pineapple Coconut Thumbprint Cookies blend sweet island flavors with delicate cookie textures. Crisp edges and rich coconut centers make these treats a delightful dessert you’ll want to share with friends and family.
Ingredients
Scale
- 1 cup (226g/8 oz) unsalted vegan butter, cold and diced into small cubes
- 2 cups (284g/10 oz) all-purpose flour
- 1 ¾ cups (150g/5.3 oz) shredded sweetened coconut
- ⅔ cup (140g/4.9 oz) granulated sugar
- ½ cup (160g/5.6 oz) pineapple preserves
- 1 large egg mixed with 1 ½ tbsps water (for vegan version: 1 tbsp ground flaxseed mixed with 3 tbsps water)
- 1 tbsp real coconut extract
- 1 tsp lemon zest
- 2 tsps fresh lemon juice
- ½ tsp salt
Instructions
- Flavor Preparation: Create a vibrant pineapple preserve mixture by combining preserves with lemon zest and juice, set aside for later use.
- Dough Composition: Cream cold vegan butter with granulated sugar and salt using an electric mixer, then infuse with coconut extract. Gradually incorporate all-purpose flour to form a cohesive dough, blending until smooth.
- Cookie Shaping: Portion the dough into uniform balls, then roll each through egg wash (or flaxseed mixture for vegan option) and generously coat with shredded coconut, pressing gently to ensure complete coverage.
- Filling and Chilling: Create a gentle thumbprint in each coconut-coated dough ball, carefully filling the center with prepared pineapple preserve mixture. Chill in the freezer for 10 minutes or refrigerate for 30 minutes to firm the dough.
- Baking Process: Preheat the oven and transfer cookies to a baking sheet in batches, spacing evenly. Bake until coconut edges turn golden brown, approximately 17-19 minutes, rotating trays as needed for consistent browning.
- Cooling and Storage: Allow cookies to rest briefly on the baking sheet, then transfer to a wire rack for complete cooling. Store in an airtight container to preserve their delicate texture and flavor.
Notes
- Egg Wash Alternative: Use ground flaxseed mixed with water for a vegan-friendly binding agent that creates a similar consistency to traditional egg wash.
- Butter Temperature Tip: Ensure vegan butter is cold when creaming to achieve the perfect cookie texture and prevent spread during baking.
- Coconut Coating Technique: Press shredded coconut firmly onto dough balls to create a complete, even coverage that adheres during baking.
- Preserve Filling Trick: Create a gentle thumbprint in each cookie before adding pineapple preserves to prevent overflow and ensure a neat presentation.
- Prep Time: 30 minutes
- Cook Time: 17-19 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Global
Nutrition
- Serving Size: 25
- Calories: 144
- Sugar: 6g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg