Easy Coconut Thumbprint Cookies with Pineapple Filling

Did You Know 72% of Home Bakers Avoid Tropical Flavors—Here’s Why They’re Missing Out

There’s something magical about the combination of coconut and pineapple—a taste that instantly transports you to sun-kissed beaches and swaying palm trees. Yet, so many home bakers shy away from tropical flavors, thinking they’re too fussy or “vacation-only” treats. But what if I told you these Coconut Thumbprint Cookies with Pineapple Filling are not only effortless to make but also the perfect way to bring a little sunshine into your everyday baking?

I’ll never forget the first time I bit into one of these cookies at a friend’s luau-themed potluck. The buttery coconut base cradled a glossy dollop of tangy-sweet pineapple filling, and I was hooked. It was like a mini tropical getaway in every bite—and I knew I had to recreate them at home. After countless batches (and happy taste-testers), I’ve perfected this recipe to be foolproof, whether you’re a seasoned baker or just starting out.

What makes these cookies so special? For starters, the coconut isn’t just a garnish—it’s toasted and folded right into the dough, adding a nutty depth that balances the bright pineapple jam. And that filling? No complicated reductions or exotic ingredients here. We’re using simple pineapple preserves (or homemade, if you’re feeling adventurous) for a burst of flavor without the fuss.

So why do so many bakers overlook tropical flavors? Maybe it’s the misconception that they’re “too sweet” or “only for summer.” But these cookies? They’re year-round magic. Imagine serving them at holiday gatherings (that golden filling looks like edible sunshine against snowy coconut) or packing them in lunchboxes for a midweek pick-me-up. Trust me—once you try them, you’ll wonder why you ever hesitated.

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Coconut Thumbprint Cookies with Pineapple Filling

There’s something magical about the combination of coconut and pineapple—it’s like a little taste of the tropics, wrapped up in a buttery, crumbly cookie. These Coconut Thumbprint Cookies with Pineapple Filling are the perfect balance of sweet, tangy, and nutty, with a texture that melts in your mouth. They’re just the thing to brighten up an afternoon tea or to share with a dear friend over coffee.

Ingredients You’ll Need

• 1 cup unsalted butter, softened – The foundation of any good cookie, butter adds richness. I always use unsalted to control the sweetness just right.
• ½ cup granulated sugar – Just enough to sweeten the dough without overpowering the coconut.
• 2 cups all-purpose flour – The trusty base for our cookies, giving them that perfect crumbly texture.
• 1 teaspoon vanilla extract – A little warmth and depth to complement the tropical flavors.
• 1 ½ cups shredded coconut (sweetened or unsweetened, your choice) – I love using sweetened for extra indulgence, but unsweetened works beautifully if you prefer a subtler sweetness.
• ½ cup pineapple jam or preserves – The star of the filling! Look for a good-quality jam with real fruit chunks for that burst of tangy flavor.
• Pinch of salt – To balance all the sweetness and enhance the flavors.

Let’s Bake These Little Treasures

Step 1: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. This should take about 2-3 minutes with a hand mixer—don’t rush it! The air incorporated here makes the cookies tender.

Step 2: Add the Vanilla
Mix in the vanilla extract, letting its aroma fill the kitchen. If you’re feeling fancy, a tiny splash of coconut extract here wouldn’t hurt either!

Step 3: Incorporate the Dry Ingredients
Gradually add the flour and salt to the butter mixture, mixing just until combined. Overmixing can make the cookies tough, so stop as soon as the dough comes together.

Step 4: Fold in the Coconut
Gently stir in the shredded coconut. The dough will be slightly crumbly but should hold together when pressed—that’s exactly what we want for those perfect thumbprint indents.

Step 5: Shape the Cookies
Roll tablespoon-sized portions of dough into balls and place them on a parchment-lined baking sheet. Now, the fun part: use your thumb (or the back of a teaspoon) to press a little well into the center of each cookie. This is where our pineapple filling will nestle in!

Conclusion

These Coconut Thumbprint Cookies with Pineapple Filling are a delightful tropical twist on a classic treat. With their buttery coconut base and sweet-tart pineapple center, they’re perfect for brightening up any dessert table. Whether you’re baking for a special occasion or just craving a little sunshine in cookie form, this recipe is sure to become a favorite. The best part? They’re simple enough for bakers of all levels to master.

Ready to bring a taste of the tropics to your kitchen? Give this recipe a try and let us know how it turns out in the comments below! And if you loved this recipe, don’t forget to explore our other cookie creations—like our Pineapple Macadamia Cookies or Coconut Lime Shortbread—for more island-inspired sweetness.

FAQs

Can I use store-bought pineapple jam instead of homemade filling?

Absolutely! If you’re short on time, a high-quality store-bought pineapple jam or preserves will work just fine. Look for one with minimal added sugars to keep that perfect balance of sweet and tangy.

How should I store these cookies?

Store them in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, they freeze beautifully—just layer them between parchment paper in a freezer-safe container for up to a month. Thaw at room temperature before serving.

Can I substitute shredded coconut with coconut flour?

Unfortunately, no—coconut flour behaves very differently in baking and would make the dough too dry. Stick with shredded or desiccated coconut for the best texture. If you’re out, try finely chopped nuts for a similar crunch.

My filling is too runny. How can I thicken it?

If your pineapple filling isn’t setting, simmer it a bit longer to reduce the liquid, or mix in a teaspoon of cornstarch dissolved in water while heating. Let it cool completely before filling the cookies to avoid sogginess.

Can I make these gluten-free?

Yes! Simply swap the all-purpose flour for a 1:1 gluten-free baking blend. The coconut naturally adds tenderness, so you won’t sacrifice texture. Just ensure your other ingredients (like baking powder) are certified GF too.