Transport yourself to the tropics with these delightful pineapple and coconut thumbprint cookies. Buttery and soft, with a hint of vanilla, these cookies are rolled in shredded coconut and filled with our fresh, tangy Golden Pineapple Preserve to add a burst of sunshine to every bite. They’re simple, fun to make, and perfect for baking with the kids. Shaping the cookies and pressing in the centres is a hands-on step your little helpers will love. Whether you’re hosting a summer gathering or looking for a cheerful weekend bake, this recipe brings island vibes and smiles all around.
In a large bowl, cream together the butter, sugar and vanilla until light and fluffy before beating in the egg.
Sift in the plain flour and baking powder before sprinkling in 50g desiccated coconut. Stir well, using a wooden spoon, until the mixture is well combined and comes together like a soft cookie dough.
Divide the dough into 20 equal portions and roll into balls using the palms of your hands. Pour the remaining desiccated coconut on a plate or shallow bowl and roll each bowl in the coconut to coat. Place on a lined baking tray.
Using a thumb, little finger or end of a wooden spoon, make small, deep divots in the centre of each ball. Don’t make these too large but they need to be big enough to hold a teaspoon pineapple preserve.
Place the balls in the fridge for at least 30 minutes (but ideally 1 hour) to firm up whilst you preheat the oven to 180C/160C fan/gas 4.
When ready to bake, place the balls on a large, lined baking tray, ensure theres plenty of space between each as they will spread. Quickly spoon a teaspoon of preserve in each divot before baking in the oven for 8 - 10 minutes, until just turning golden.
Remove the cookies from the oven and allow to fully cool on the tray before serving.
Recipe Note
The cookie dough must be really cold when put in the oven to avoid it over-spreading when it hits the heat. Cooking in batches is advised to speed up the time from fridge to oven!
