These piña colada-inspired goodies are a true delight.
Pineapple-Coconut Thumbprint Cookies
Makes About 25
Ingredients
- 1 cup unsalted butter, softened
- ⅔ cup sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon coconut extract
- 2⅔ cups all-purpose flour
- ¾ teaspoon kosher salt
- ¼ teaspoon baking powder
- 1¾ cups sweetened flaked coconut
- ½ cup pineapple preserves
Instructions
- Position oven rack in the top third of oven. Preheat oven to 325°. Line baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until creamy, 2 to 3 minutes, stopping to scrape sides of bowl. Add egg, beating well. Beat in extracts.
- In a medium bowl, whisk together flour, salt, and baking powder. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined.
- Using a 2-tablespoon spring-loaded scoop, scoop dough and roll in flaked coconut, pressing coconut into dough to help it stick. Place 3 inches apart on prepared pans. Press into 2-inch disks and using your thumb or the back of a rounded ½-teaspoon measuring spoon, gently make an indentation in center of each disk. Spoon about 1 teaspoon pineapple preserves into the indentation of each disk.
- Bake until coconut is lightly toasted and edges are golden brown, 15 to 20 minutes. Let cool slightly on pans, about 5 minutes. Let cool completely on wire racks.
