These Coconut Pineapple Thumbprint Cookies are soft, buttery treats filled with a bright tropical pineapple center and finished with coconut goodness. They’re perfect for holidays, gatherings, or whenever you want a dessert that feels sunny and special.
Why You’ll Love This Recipe
These cookies balance rich buttery dough with sweet, tangy pineapple for a flavor that’s both comforting and refreshing. The shredded coconut adds texture, while the thumbprint center makes each cookie look bakery-worthy without extra effort. They’re easy to make, customizable, and always a crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cookie Dough
1 cup unsalted butter, softened
⅔ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon salt
1 cup sweetened shredded coconut
Pineapple Filling
½ cup pineapple preserves or thick pineapple jam
Alternative Pineapple Filling
½ cup crushed pineapple, very well drained
2 tablespoons granulated sugar
1 teaspoon cornstarch
Optional Topping
¼ cup white chocolate, melted
¼ cup shredded coconut
2 tablespoons powdered sugar
Directions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2 to 3 minutes. Beat in the egg, followed by the vanilla extract, mixing until fully incorporated.
Add the flour and salt to the bowl and mix just until a soft dough forms. Gently fold in the shredded coconut until evenly distributed.
Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets. Use your thumb or the back of a spoon to create a small indentation in the center of each cookie.
Spoon about ½ teaspoon of pineapple filling into each indentation, being careful not to overfill.
Bake for 12 to 14 minutes, or until the edges are lightly golden and the centers are set.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. If desired, drizzle with melted white chocolate, sprinkle with coconut, or dust lightly with powdered sugar.
Servings and timing
Servings: approximately 24 cookies
Preparation time: 20 minutes
Chilling time (optional): 20 minutes
Baking time: 12–14 minutes per batch
Total time: about 45–55 minutes
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 7 days.
To freeze, place cooled cookies in a single layer in a freezer-safe container with parchment between layers. Freeze for up to 2 months. Thaw at room temperature before serving. Reheating is not necessary, but you can warm them briefly at 300°F for 3 to 4 minutes if desired.
FAQs
Can I use fresh pineapple instead of preserves?
Yes, but it must be finely crushed and very well drained. Mixing it with sugar and cornstarch helps thicken it so it doesn’t spread during baking.
Why did my cookies spread too much?
The dough may have been too warm. Chilling it for 20 to 30 minutes before baking helps the cookies hold their shape.
Can I make the dough ahead of time?
Yes, the dough can be prepared up to 24 hours in advance and stored covered in the refrigerator.
Do I need to toast the coconut?
Toasting is optional, but lightly toasted coconut adds extra flavor and crunch.
Can I skip the coconut in the dough?
The coconut is important for texture and flavor, but you can reduce it slightly if preferred.
How do I keep the filling from overflowing?
Use a thick pineapple filling and avoid overfilling the thumbprint indentations.
Can I add another flavor to the dough?
Yes, citrus zest such as lime or lemon pairs beautifully with pineapple and coconut.
Are these cookies soft or crisp?
They are soft and tender with lightly crisp edges.
Can I make these cookies smaller?
Yes, use ¾-inch dough balls and reduce baking time by 1 to 2 minutes.
What topping works best?
White chocolate drizzle complements the tropical flavors, but powdered sugar or extra coconut also works well.
Conclusion
Coconut Pineapple Thumbprint Cookies are a delightful way to bring tropical flavors into a classic cookie. With their soft texture, sweet pineapple center, and coconut-rich dough, they’re simple to make yet impressive to serve. Whether for a celebration or a cozy baking day, these cookies are sure to become a favorite.
These Coconut Pineapple Thumbprint Cookies are soft, buttery cookies with a tropical twist, featuring a sweet pineapple filling and coconut-rich dough. Perfect for holidays or anytime you crave a bright, tropical treat.
Ingredients
1 cup unsalted butter, softened
⅔ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon salt
1 cup sweetened shredded coconut
½ cup pineapple preserves or thick pineapple jam
Optional: ½ cup crushed pineapple, very well drained
Optional: 2 tablespoons granulated sugar
Optional: 1 teaspoon cornstarch
Optional Toppings: ¼ cup white chocolate, melted
Optional Toppings: ¼ cup shredded coconut
Optional Toppings: 2 tablespoons powdered sugar
Instructions
Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, cream the butter and sugar until light and fluffy (2–3 minutes). Beat in the egg and vanilla extract.
Add flour and salt, mixing just until a soft dough forms. Fold in the shredded coconut.
Roll dough into 1-inch balls and place 2 inches apart on the prepared baking sheets. Make an indentation in the center of each using your thumb or a spoon.
Fill each indentation with about ½ teaspoon of pineapple preserves or filling.
Bake for 12 to 14 minutes, until edges are lightly golden and centers are set.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Optional: Drizzle cooled cookies with melted white chocolate, sprinkle with shredded coconut, or dust with powdered sugar before serving.
Notes
Chill dough for 20–30 minutes if it feels too soft to prevent spreading.
Use thick pineapple preserves to avoid overflow while baking.
Fresh pineapple filling can be made by mixing crushed pineapple, sugar, and cornstarch.
Toasted coconut adds an extra flavor dimension but is optional.
Add citrus zest to the dough for a tropical brightness.
