Pineapple Coconut Thumbprint Cookies

Pineapple Coconut Thumbprint Cookies takes roughly 45 minutes from beginning to end. One portion of this dish contains roughly 1g of protein, 7g of fat, and a total of 125 calories. This recipe serves 36 and costs 22 cents per serving. 178 people have tried and liked this recipe. It works well as a dessert. If you have flour, granulated sugar, pineapple jam, and a few other ingredients on hand, you can make it. It is brought to you by Cooking Classy. All things considered, we decided this recipe deserves a spoonacular score of 7%. This score is very bad (but still fixable). Coconut Thumbprint Cookies, Pomegranate Coconut Thumbprint Cookies, and Salted Caramel Coconut Thumbprint Cookies are very similar to this recipe.

Servings: 36

 

Ingredients:

1 cup (226g) unsalted butter, cold and diced into small cubes

1 Tbsp real coconut extract

1 large egg mixed with 1 1/2 tsp water

2 cups (284g) all-purpose flour

2/3 cup (140g) granulated sugar

2 tsp fresh lemon juice

1 tsp lemon zest

1/2 cup (160g) pineapple jam

1/2 tsp salt

1 3/4 cup (150g) shredded sweetened coconut

Equipment:

baking sheet

mixing bowl

whisk

oven

stand mixer

wire rack

frying pan

Cooking instruction summary:

Preheat oven to 350 degrees. Lightly butter a rimmed baking sheet. In a small mixing bowl gently stir together jam, 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 (preferably one that constantly scrapes bowl while mixing, if not stop and scrape mixer occasionally throughout mixing process), mix together butter, sugar and salt until combined (don't mix until pale, just it's blended together and there aren't clumps of butter). 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 jam 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.Recipe source: Cooking Classy

 

Step by step:


1. Preheat oven to 350 degrees. Lightly butter a rimmed baking sheet. In a small mixing bowl gently stir together jam, lemon zest and lemon juice, set aside. In a separate small bowl whisk together egg and water until well blended.

2. Add coconut to a separate mixing bowl and set aside.In the bowl of an electric stand mixer fitted with the paddle attachment (preferably one that constantly scrapes bowl while mixing, if not stop and scrape mixer occasionally throughout mixing process), mix together butter, sugar and salt until combined (don't mix until pale, just it's blended together and there aren't clumps of butter).

3. Mix in coconut extract then add flour and mix until combined. Scoop dough out 1 (even) tablespoon at a time and shape into balls.

4. Roll each dough ball in egg mixture then in coconut mixture (gently press coconut into cookies to help it stick well).

5. Transfer to plates and make indentation in center with thumb, then fill each indentation with 1/2 tsp of the jam mixture. Freeze 10 minutes or chill in refrigerator 30 minutes then remove 12 cookies from fridge at a time and transfer to baking sheet.

6. 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.Recipe source: Cooking Classy


Nutrition Information:

Quickview
125k Calories
1g Protein
6g Total Fat
15g Carbs
0% Health Score
Limit These
Calories
125k
6%

Fat
6g
10%

  Saturated Fat
4g
29%

Carbohydrates
15g
5%

  Sugar
7g
9%

Cholesterol
18mg
6%

Sodium
91mg
4%

Get Enough Of These
Protein
1g
2%

Manganese
0.16mg
8%

Selenium
3µg
6%

Vitamin B1
0.06mg
4%

Folate
16µg
4%

Vitamin A
164IU
3%

Vitamin B2
0.05mg
3%

Iron
0.5mg
3%

Vitamin B3
0.49mg
2%

Fiber
0.46g
2%

Phosphorus
18mg
2%

Copper
0.03mg
2%

Vitamin E
0.19mg
1%

Magnesium
4mg
1%

Zinc
0.16mg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Orange Creamsicle Vegan Semifreddo
Panzanella (Bread Salad)
Mexican chicken soup – whole 30
Paleo Pizza Crust
Grilled Flank Steak with Mustardy Potato Salad
Cheesy Prosciutto Sage Potatoes Au Gratin
Grilled Corn with Herb and Garlic Butter
Chunky Greek Salad Topped W/ Sardines
Chocolate Banana Bundt Cake
Cauliflower Enchiladas with Poblano Cream Sauce
Food Trivia

Cornflakes have more genes than people do.

Food Joke

Now that Uday & Qusay have been eliminated, a lot of their lesser-known family members are coming to the attention of American authorities. Among the brothers are: Sooflay ...the restaurateur Guday... the half-Australian brother Huray... the sports fanatic Begay...the gay brother Kuntay & Kintay...the twins from the African mother Sayhay...the baseball player Ojay...the stalker / murderer Gulay...the singer / entertainer Ebay...the Internet czar Biliray...the country music star Ecksray...the radiologist Puray...the blender factory owner Regay...the half-Jamaican brother Tupay...the one with bad hair And the sisters are: Pusay...the 'loose' 22 yr. old Lattay...the coffee shop owner Bufay...the 300 pound sister Dushay...the clean sister Phayray...the zoo worker in the gorilla house Sapheway...the grocery store owner Ollay...the half-Mexican sister Gudlay...the prostitute.

Popular Recipes
Falafel Salad with Lemon-Tahini Dressing

Eating Well

Cheese & Scallion Puff

Eating Well

Quinoa with Corn and Scallions

Just a Taste

Pineapple Party Punch

Crazy for Crust

Amaretto Cake

Foodista