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:
covered percent of daily need
