Welcome back to our blog, where we share our love for all things vegan and delicious! Today, we have a delightful treat for you: Pineapple Coconut Thumbprint Cookies. These cookies are perfect for any occasion, combining the tropical flavors of pineapple and coconut in a delightful bite-sized dessert. Let’s dive into the recipe!
Ingredients
- Pineapple Preserves Mix:
- 1/2 cup (160g) pineapple preserves
- 1 tsp lemon zest
- 2 tsp fresh lemon juice
- Cookies:
- 1 large egg mixed with 1 1/2 tsp water (for vegan version: use 1 tbsp ground flaxseed mixed with 3 tbsp water)
- 1 3/4 cup (150g) shredded sweetened coconut
- 1 cup (226g) unsalted vegan butter, cold and diced into small cubes
- 2/3 cup (140g) granulated sugar
- 1/2 tsp salt
- 1 Tbsp real coconut extract
- 2 cups (284g) all-purpose flour
Directions
- Preheat and Prepare:
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Lightly butter a rimmed baking sheet or line it with parchment paper for easy cleanup.
- Prepare the Preserves Mix:
- In a small mixing bowl, gently stir together the pineapple preserves, lemon zest, and lemon juice. Set this mixture aside.
- Prepare the Egg Mixture:
- In another small bowl, whisk together the egg and water until well blended. For a vegan option, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes until it thickens.
- Prepare the Coconut:
- Place the shredded sweetened coconut in a separate mixing bowl and set aside.
- Mix the Dough:
- In the bowl of an electric stand mixer fitted with the paddle attachment, mix together the cold diced vegan butter, granulated sugar, and salt until combined.
- Mix in the coconut extract.
- Add the all-purpose flour and mix until the dough is well combined.
- Shape the Cookies:
- Scoop the dough out 1 tablespoon at a time and shape it into small balls.
- Roll each dough ball in the egg (or flaxseed) mixture, then in the shredded coconut, pressing gently to ensure the coconut adheres to the dough.
- Create Thumbprints:
- Transfer the coconut-coated dough balls to plates.
- Make an indentation in the center of each ball with your thumb.
- Fill each indentation with 1/2 teaspoon of the pineapple preserves mixture.
- Chill the Cookies:
- Freeze the cookies for 10 minutes or chill them in the refrigerator for 30 minutes.
- Bake the Cookies:
- Remove 12 cookies from the fridge at a time and transfer them to the prepared baking sheet.
- Bake the cookies for 17-19 minutes, or until the coconut is golden brown on the edges.
- Allow the cookies to cool on the pan for several minutes, then transfer them to a wire rack to cool completely.
- Store the Cookies:
- Repeat the baking process with the remaining cookies.
- Once cooled, store the cookies in an airtight container to maintain their freshness.
Additional Information
- Prep Time: 20 minutes
- Cooking Time: 19 minutes
- Total Time: 39 minutes
- Calories: 150 kcal per cookie
- Servings: 24 cookies
These Pineapple Coconut Thumbprint Cookies are sure to be a hit with family and friends. Their delightful combination of sweet pineapple and tropical coconut will transport you to a sunny beach with every bite. Enjoy baking and sharing these delicious treats!
Feel free to leave a comment below and let us know how your cookies turned out. Happy baking!
Pineapple Coconut Thumbprint Cookies
- Total Time: 39 minutes
- Yield: 24 1x
Description
Dive into the sweet, tangy world of Pineapple Coconut Thumbprint Cookies, a delightful treat that combines the tropical zest of pineapple with the rich, creamy texture of coconut. These cookies are not just a feast for the tastebuds but also a visual treat, perfect for any occasion that calls for a bit of sweetness with an exotic twist.
Ingredients
1/2 cup (160g) pineapple preserves
1 tsp lemon zest
2 tsp fresh lemon juice
1 large egg mixed with 1 1/2 tsp water
1 3/4 cup (150g) shredded sweetened coconut
1 cup (226g) unsalted butter, cold and diced into small cubes
2/3 cup (140g) granulated sugar
1/2 tsp salt
1 Tbsp real coconut extract
2 cups (284g) all-purpose flour
Instructions
Preheat oven to 350 degrees. Lightly butter a rimmed baking sheet.
In a small mixing bowl, gently stir together pineapple preserves, lemon zest, and lemon juice. Set aside.
In a separate small bowl, whisk together the egg and water until well blended.
Place shredded coconut in another mixing bowl and set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, mix together butter, sugar, and salt until combined.
Mix in coconut extract, then add flour and mix until combined.
Scoop dough out 1 tablespoon at a time and shape into balls.
Roll each dough ball in the egg mixture, then in the coconut mixture, pressing gently to adhere.
Transfer to plates, make an indentation in the center with your thumb, then fill each with 1/2 tsp of the preserves mixture.
Freeze for 10 minutes or chill in the refrigerator for 30 minutes.
Remove 12 cookies from the fridge at a time and transfer to the baking sheet.
Bake for 17 – 19 minutes until coconut is golden brown on edges.
Cool on the pan for several minutes then transfer to a wire rack to cool completely.
Repeat with remaining cookies. Store in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 19 minutes
Nutrition
- Calories: 150