Description
Delicious cookies combining pineapple and coconut for a tropical treat, perfect for any occasion.
Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 cup shredded coconut
- 1/2 cup pineapple jam (or jam of choice)
- Powdered sugar for dusting (optional)
Instructions
- Cream together butter and sugar until light and fluffy.
- Add in flour and shredded coconut, mixing until just combined.
- Form small balls of dough and press your thumb into each ball to create an indentation.
- Bake in a preheated oven at 350°F (175°C) for 12-15 minutes until lightly golden.
- Remove from the oven and fill the thumbprints with pineapple jam.
- Let cool and dust with powdered sugar before serving, if desired.
Notes
Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to three months. Allow to reheat in an oven at 350°F (175°C) for 5-7 minutes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical