Description
Indulge in tropical goodness with these soft and chewy thumbprint cookies filled with luscious pineapple jam and shredded coconut.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/2 cup sweetened shredded coconut
- 1/2 cup pineapple jam
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Mix in the flour, cornstarch, and salt until just combined.
- Fold in the shredded coconut gently.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet.
- Make an indentation in the center of each ball with your thumb.
- Fill each indentation with pineapple jam.
- Bake for 15-18 minutes, or until the edges are lightly golden.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Chill the dough for 30 minutes before baking to prevent spreading. Consider adding nuts or using different flavored jams for variety.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg