Pineapple coconut thumbprint cookies
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
Coconut thumbprint cookies coated with extra coconuts and filled with pineapple jam
Servings: 18
Ingredients
- 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
Instructions
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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.
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Add flour and mix together till just combined. Do not over work the dough. The dough will be slightly sticky.
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Preheat an oven to 180˚ C or 350˚ F. Line a baking sheet with baking or parchment paper, set aside
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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).
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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.
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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.
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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.