Best Coconut Thumbprint Cookies with Pineapple Filling

Did You Know 75% of Home Bakers Avoid Fruit-Filled Cookies? Here’s Why They’re Missing Out

There’s a quiet rebellion happening in home kitchens—one where fruit-filled desserts are often sidelined for chocolate or vanilla. But what if I told you that the humble coconut thumbprint cookie with pineapple filling could change everything? These little gems are the perfect marriage of tropical sweetness and buttery crumble, yet so many bakers shy away, assuming fruit fillings are fussy or overly sweet. Today, we’re rewriting that story with a recipe that’s as effortless as it is unforgettable.

Picture this: golden coconut-speckled dough cradling a glossy dollop of pineapple jam, warm from the oven. The first bite is pure magic—a buttery crumb giving way to a tangy, sun-kissed center. It’s the kind of cookie that transports you to a breezy beachfront, even if you’re curled up at your kitchen counter. And the best part? These coconut thumbprint cookies with pineapple filling require no fancy techniques—just a thumb’s gentle press and a spoonful of courage to embrace fruit in your baking.

I discovered this recipe during a rain-soaked afternoon in my grandmother’s kitchen, tucked between the pages of her handwritten notebook. She’d scribbled “like sunshine in your palm” beside it, and now I understand why. The pineapple’s natural acidity cuts through the richness of the coconut, creating a balance that’ll make you wonder why fruit cookies ever fell out of favor. Whether you’re a seasoned baker or a first-time thumbprint adventurer, these cookies promise to be your new happy place.

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Coconut Thumbprint Cookies with Pineapple Filling

There’s something undeniably comforting about thumbprint cookies—those buttery little nests just begging to be filled with something sweet. But when you add tropical coconut and a bright pineapple filling? Oh, darling, they become pure sunshine in cookie form. These are the kind of treats that make you close your eyes and sigh after the first bite.

Ingredients You’ll Need

• 1 cup unsalted butter, softened – The foundation of any good cookie. Let it sit out until it’s perfectly soft, but not melty.
• ½ cup granulated sugar – Just enough sweetness to balance the tangy pineapple.
• 1 large egg yolk – This adds richness and helps bind everything together.
• 1 teaspoon pure vanilla extract – A warm, fragrant touch that makes everything better.
• 2 cups all-purpose flour – Spoon and level it, love—no packed flour here!
• ½ teaspoon salt – A pinch to enhance all the flavors.
• 1 cup shredded sweetened coconut – The star of the show! Toasting it first is optional but oh-so-worth it.
• ½ cup pineapple jam or preserves – Look for one with small fruit pieces for the best texture.
• 1 tablespoon fresh lime juice – A bright little zing to keep the filling from being too sweet.

Let’s Bake Some Sunshine

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. There’s nothing worse than cookies sticking—trust me, we’ve all been there.

1. Cream the butter and sugar – In a large bowl, beat the softened butter and sugar together until light and fluffy. This should take about 2-3 minutes with a hand mixer. Don’t rush it—this step gives the cookies their tender crumb.
2. Add the egg yolk and vanilla – Mix them in just until combined. Overbeating here can make the cookies tough, so gentle does it.
3. Whisk the dry ingredients – In another bowl, whisk together the flour and salt. Gradually add this to the butter mixture, mixing on low until a soft dough forms.
4. Fold in the coconut – Use a spatula to gently stir in the shredded coconut. The dough will be thick but should hold together when pressed.

Now comes the fun part—shaping the cookies! I like to use a small cookie scoop for even portions, but a tablespoon works just as well. Roll each piece of dough into a ball, then place them about 2 inches apart on your prepared baking sheets.

Using the back of a teaspoon (or your thumb, if you’re feeling nostalgic), press a gentle well into the center of each cookie. Don’t go too deep—just enough to hold a spoonful of that luscious pineapple filling.

Conclusion

These Coconut Thumbprint Cookies with Pineapple Filling are a delightful twist on a classic treat, bringing a taste of the tropics right to your kitchen. With their buttery coconut base and sweet-tart pineapple filling, they’re perfect for gatherings, holiday baking, or simply satisfying your sweet tooth. The recipe is easy to follow, and the result is a batch of cookies that’s as beautiful as it is delicious.

Ready to bake? Give this recipe a try and let us know how it turns out! Share your creations with us in the comments or tag us on social media—we’d love to see your tropical-inspired treats. And if you enjoyed this recipe, be sure to explore our other cookie recipes for more baking inspiration!

FAQs

Can I use fresh pineapple instead of canned for the filling?

Absolutely! Fresh pineapple works wonderfully. Simply chop it finely and cook it down with sugar until it reaches a jam-like consistency. You may need to adjust the sweetness to taste.

How do I store these cookies to keep them fresh?

Store the cookies in an airtight container at room temperature for up to 5 days. If you’d like to keep them longer, you can freeze them (without the filling) for up to 2 months. Just add the pineapple filling after thawing.

Can I substitute the shredded coconut with coconut flour?

No, coconut flour behaves very differently in baking and would alter the texture of the cookies. Stick with shredded or desiccated coconut for the best results.

My filling is too runny—how can I thicken it?

If your pineapple filling is too thin, simmer it for a few more minutes to reduce the liquid. You can also add a small amount of cornstarch (mixed with water) to help thicken it.

Can I make these cookies gluten-free?

Yes! Simply swap the all-purpose flour for a gluten-free 1:1 baking blend. The texture should remain very similar.