Pineapple coconut thumbprint cookies AKA pina colada cookies; coconut thumbprint cookies coated with extra coconuts and filled with pineapple jam.
Hey little coconut jewels 🙂
Are you feeling December 2017? We are yet to experience harmattan here in Takoradi and I have loads of shea butter ready for it. Halleluiah too if it does not happen. No body wants cracked lips and skins.
Anyway, pineapple coconut thumbprint cookies is lined up today. Coconutty, pineapple jamies, these are my best friend. I think coconuts and pineapple are heavenly matched. Any partner here?
This follows the usual thumbprint cookies. We go with the usual margarine or butter, sugar and flour with the addition of coconut flakes. I added an egg when making this. The first time I made it without the egg, it resulted in a dry cookie the next day.
I realise that for coconut flakes to work well and not taste like cardboard in most recipes, it is best to pulse it into fine bits. I did it with mango coconut pancakes and it was fantastic. You can also toast them before pulsing, it leads to terrific results. But please do not go for the already toasted ones in the supermarkets. Those ones are well, dry and paper tasting.
So, we start making these pineapple coconut thumbprint cookies by pulsing granulated sugar with coconut flakes. We later add margarine, egg and vanilla essence and blend it all together. Then we add flour and salt.
If you want it with extra coconuts, roll it in coconut flakes before baking. Fill the baked cookies with pineapple jam, just try one while it is warm. You deserve it!
Coconut thumbprint cookies coated with extra coconuts and filled with pineapple jam
- 1 cup/ 72g coconut flakes
- 1/4 cup/ 50g granulated sugar
- ½ cup/ 113g margarine/ butter
- 1 egg
- 1 teaspoon vanilla
- 1 cup/ 120g pastry/ all purpose flour
- 1/2cup/ 36g coconut flakes for coating
- Pineapple jam for filling
With a food processor or blender, pulse granulated sugar and coconut flakes together. Empty the coconut sugar mixture into a mixing bowl, add margarine or butter, egg and vanilla and mix till combined.
Add flour and mix together till just combined. Do not over work the dough. The dough will be slightly sticky.
Preheat an oven to 180˚ C or 350˚ F. Line a baking sheet with baking or parchment paper, set aside
Pulse the other half cup coconuts with a blender or food processor and set aside. (Pulsing the coconut flakes into smaller bits enables it to stick to the dough better than in flakes).
Scoop a tablespoon of dough into your palm, form into a ball and dip it in the pulsed coconuts to coat it. Put it on the baking tray and make an indentation to fill the jam. Continue till the whole dough has been form into balls and indents made.
Bake in the preheated oven for 10 to 12 minutes. (Over baking will lead to hard cookies or biscuits later). The indents made might have come up, just press it down while it is still hot from the oven. Fill the indents with pineapple jam whiles the cookies are cooling on the baking sheet.
Store cookies in an airtight container for seven days, both the unbaked cookie dough and baked cookies filled with jam can be stored in the freezer for up to three months.