Pineapple Coconut Cookies are an irresistible tropical twist on the classic thumbprint cookie. With the bright flavor of pineapple preserves and the rich texture of shredded sweetened coconut, this cookie lets you transport yourself to a sun‑soaked beach in just a few bites. These cookies are perfect for a festive gathering or a special treat with afternoon tea. The buttery dough, hidden coconut crunch, and tart lemon punch make them truly memorable.
Why You’ll Love These Pineapple Coconut Cookies
You’ll love these cookies because they combine the best of two beloved desserts—the thumbprint cookie and the coconut macaroon—into one. The coconut gives a chewy, sweet bite, while the pineapple‑lemon filling adds a burst of juicy, tangy flavor that sets them apart. Plus, rolling the cookies in coconut before baking gives them a beautiful textured edge and makes them look as good as they taste. They’re fun to make, fun to share, and perfect for every occasion.
Ingredients
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½ cup (160 g) pineapple preserves
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1 tsp lemon zest
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2 tsp fresh lemon juice
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1 large egg mixed with 1½ tsp water (for egg wash)
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1¾ cup (150 g) shredded sweetened coconut
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1 cup (226 g) unsalted butter, cold and diced into small cubes
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⅔ cup (140 g) granulated sugar
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½ tsp salt
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1 Tbsp real coconut extract
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2 cups (284 g) all‑purpose flour
Step‑by‑Step: How to Make Pineapple Coconut Cookies
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Preheat your oven to 350°F (≈ 175 °C). Lightly butter a rimmed baking sheet.
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In a small bowl, stir together the pineapple preserves, lemon zest and fresh lemon juice. Set this filling mixture aside.
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In a separate small bowl whisk together the egg and water until well blended (this will serve as your coating wash).
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Place the shredded sweetened coconut in another small bowl and set aside.
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In the bowl of an electric stand mixer fitted with the paddle attachment, combine the cold butter cubes, granulated sugar and salt. Mix until well combined and smooth.
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Add the coconut extract and mix to incorporate. Then add the flour and mix just until a dough forms—do not over‑mix.
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Scoop the dough in 1‑tablespoon portions (even sized), roll into balls.
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Dip each dough ball first in the egg‑wash mixture, then roll it in the bowl of shredded coconut, gently pressing the coconut into the dough ball so it adheres.
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Transfer the coated dough balls to a plate, then use your thumb (or the back of a teaspoon) to make an indentation in the center of each cookie.
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Fill each indentation with about ½ teaspoon of the pineapple‑lemon preserve mixture.
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Optional: Freeze the cookies for 10 minutes or chill in the refrigerator for 30 minutes. This helps them hold shape better in the oven.
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Remove about 12 cookies at a time (if chilled) and place them on the prepared baking sheet, spacing them about 2 inches apart.
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Bake for 17‑19 minutes, or until the coconut turns golden brown on the edges.
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Let the cookies cool on the pan for several minutes, then transfer to a wire rack to cool completely.
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Repeat with the remaining dough. Store the fully cooled cookies in an airtight container.
Helpful Tips
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Make sure your butter is cold and cubed—this keeps the dough from becoming too soft and spreading too much in the oven.
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Don’t over‑mix the flour into the butter mixture—just blend until it comes together so the texture stays tender.
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Cooling or freezing the cookies before baking helps maintain a taller shape and prevents the preserves from running.
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If the coconut on the outside browns too quickly, you can loosely tent the baking sheet with foil part way through baking.
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Use room‑temperature preserves so they fill smoothly and don’t create a cold surprise in the thumbprint.
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After baking, allow the cookies to fully cool before storing so that the center sets and the texture is perfect.
Substitutions And Variations
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Jam or other fruit preserves: Instead of pineapple, you can use apricot, raspberry, or mango preserves for different flavor profiles.
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Extract swap: If you don’t have coconut extract, vanilla extract will work (though you’ll lose some of the coconut punch).
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Flour variation: You could substitute up to half the all‑purpose flour with whole wheat pastry flour for a slightly nuttier, more wholesome cookie.
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Nutty twist: Add finely chopped macadamia nuts or toasted pecans to the coconut coating for extra crunch and flavor.
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Tropical flair: Mix a small handful of finely chopped dried pineapple or crystallized ginger into the dough for extra texture and tropical sweetness.
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Sugar‑free option: Use a reduced sugar or sugar‑free pineapple preserve and reduce the granulated sugar slightly in the dough—it will change texture slightly but still taste lovely.
Storage Instructions
Keep the cookies fresh by storing them in an airtight container at room temperature for up to 3 to 4 days. If you’ve used fillings that may get soft, you can separate layers with parchment paper to prevent sticking. For longer storage, you can freeze the fully baked and cooled cookies for up to 2 months—just thaw them at room temperature before serving.
Nutritional Information
Estimated Nutrition Facts (per cookie):
Calories: 140–180
Total Fat: 8–10 g
Saturated Fat: 6–7 g
Carbohydrates: 18–22 g
Sugars: 12–17 g
Protein: 1–2 g
Serving Size: ~33 g (1 cookie)
Serving Suggestions
These cookies are wonderful alongside a hot cup of tea or coffee. They also pair beautifully with tropical cocktails (for adult gatherings), such as a light coconut rum punch (non‑alcoholic for other guests). Serve them on a dessert platter alongside macarons, shortbread, and fresh fruit to create a tropical-themed dessert board. They make excellent gifts too—simply stack them in a festive box with a ribbon, and they become a thoughtful homemade treat.
Frequently Asked Questions About Pineapple Coconut Cookies
Is it okay to substitute sweetened shredded coconut with unsweetened coconut?
Yes, you can—but keep in mind that sweetened shredded coconut adds both sweetness and chew. If you use unsweetened, you may want to increase the granulated sugar in the dough by about 1–2 Tbsp to compensate, and consider lightly toasting the unsweetened coconut for extra flavor.
My preserves run out during baking—or leak—how can I avoid that?
To minimize leaking, chill the cookies after coating and before baking, which helps the dough firm up. Ensure your indentations are deep enough (but not through the dough) and don’t overfill the centers—about ½ tsp is ideal. Finally, watch the baking time so you remove them as soon as the edges of the coconut are golden.
Can I make the dough ahead of time?
Absolutely. You can prepare the dough, shape the balls, roll in egg and coconut, then freeze them on a baking sheet until firm and store them in a zip‑top bag for up to 1 month. When ready to bake, you can add the preserve filling and bake directly from frozen—just add an extra minute or two to the baking time.
What’s the best way to prevent the coconut coating from burning?
Keep an eye on the coconut edges—if they brown very quickly, you can tent the baking sheet with foil after about 10–12 minutes in the oven. Also, ensure your oven rack is not too close to the top heating element.
Final Thoughts
Thank you so much for baking along! I hope you thoroughly enjoy making these Pineapple Coconut Thumbprint Cookies—they’re a joyful blend of buttery cookie, tropical coconut, and bright pineapple‑lemon filling. It’s a recipe that feels elegant yet easy and is sure to bring smiles and satisfied sighs from anyone you serve. I’m thrilled you chose this recipe, and I hope it becomes a favorite in your cookie rotation. Wishing you joyful baking, wonderful flavors, and many happy moments in your kitchen. Enjoy!
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Pineapple Coconut Cookies
- Total Time: 44 minutes
- Yield: About 30 cookies 1x
Description
A buttery cookie rolled in sweet coconut and filled with pineapple-lemon preserves. These Pineapple Coconut Cookies are easy, chewy, and perfect for tropical flavor lovers.
Ingredients
½ cup (160 g) pineapple preserves
1 tsp lemon zest
2 tsp fresh lemon juice
1 large egg mixed with 1½ tsp water
1¾ cup (150 g) shredded sweetened coconut
1 cup (226 g) unsalted butter, cold and cubed
⅔ cup (140 g) granulated sugar
½ tsp salt
1 Tbsp coconut extract
2 cups (284 g) all-purpose flour
Instructions
-
Preheat your oven to 350°F (≈ 175 °C). Lightly butter a rimmed baking sheet.
-
In a small bowl, stir together the pineapple preserves, lemon zest and fresh lemon juice. Set this filling mixture aside.
-
In a separate small bowl whisk together the egg and water until well blended (this will serve as your coating wash).
-
Place the shredded sweetened coconut in another small bowl and set aside.
-
In the bowl of an electric stand mixer fitted with the paddle attachment, combine the cold butter cubes, granulated sugar and salt. Mix until well combined and smooth.
-
Add the coconut extract and mix to incorporate. Then add the flour and mix just until a dough forms—do not over‑mix.
-
Scoop the dough in 1‑tablespoon portions (even sized), roll into balls.
-
Dip each dough ball first in the egg‑wash mixture, then roll it in the bowl of shredded coconut, gently pressing the coconut into the dough ball so it adheres.
-
Transfer the coated dough balls to a plate, then use your thumb (or the back of a teaspoon) to make an indentation in the center of each cookie.
-
Fill each indentation with about ½ teaspoon of the pineapple‑lemon preserve mixture.
-
Optional: Freeze the cookies for 10 minutes or chill in the refrigerator for 30 minutes. This helps them hold shape better in the oven.
-
Remove about 12 cookies at a time (if chilled) and place them on the prepared baking sheet, spacing them about 2 inches apart.
-
Bake for 17‑19 minutes, or until the coconut turns golden brown on the edges.
-
Let the cookies cool on the pan for several minutes, then transfer to a wire rack to cool completely.
-
Repeat with the remaining dough. Store the fully cooled cookies in an airtight container.
Notes
Chilling the cookies before baking helps them hold their shape and prevents the filling from spreading. Store in an airtight container for up to 4 days or freeze for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 19 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 12 g
- Carbohydrates: 18 g
- Protein: 1.5 g