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Pineapple Coconut Thumbprint Cookies
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 preserves, lemon zest and lemon juice, set aside. In a separate small bowl whisk together egg and water until well blended. Add coconut to a separate 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 (even) tablespoon at a time and shape into balls.
- Roll each dough ball in egg mixture then in coconut mixture (gently press coconut into cookies to help it stick well).
- Transfer to plates and make indentation in center with thumb, then fill each indentation with 1/2 tsp of the preserves mixture.
- Freeze 10 minutes or chill in refrigerator 30 minutes then remove 12 cookies from fridge at a time and transfer to baking sheet.
- Bake 17 - 19 minutes until coconut is golden brown on edges. Cool on pan several minutes then transfer to a wire rack to cool completely.
- Repeat with remaining cookies. Store in an airtight container.
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Categorized:
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Tagged:
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- coconut
- coconut extract
- eggs
- flour
- jam
- lemons
- sugar
