Pineapple Coconut Thumbprint Cookies

Pineapple Coconut Thumbprint Cookies

Serves: 20 people
Prep Time: 25 minutes
Cooking Time: 50 minutes
Pineapple Coconut Thumbprint Cookies


  • ½ cup pineapple preserves
  • 1 teaspoon lemon zest
  • 2 teaspoons fresh lemon juice
  • 1 large egg mixed with 1 1/2 tsp water
  • 1 ¾ cup shredded sweetened coconut
  • 1 cup unsalted butter, cold and diced into small cubes
  • ⅔ cup granulated sugar
  • ½ teaspoon salt
  • 1 tablespoon real coconut extract
  • 2 cups all-purpose flour
  • Solely Organic Pineapple & Coconut Fruit Jerky Drizzled with Cacao, diced fine


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  1. Preheat oven to 350 degrees. Lightly grease a baking sheet.
  2. In a small mixing bowl gently stir together preserves, lemon zest and lemon juice, set aside.
  3. In a separate small bowl, whisk together egg and water until well blended.
  4. Place coconut in a separate mixing bowl and set aside.
  5. In the bowl of an electric stand mixer fitted with the paddle attachment, mix together butter, sugar and salt until combined.
  6. Mix in coconut extract then add flour and mix until combined.
  7. Add in Solely Organic Pineapple & Coconut Fruit Jerky Drizzled with Cacao and mix until just combined.
  8. Scoop dough out 1 tablespoon at a time and shape into balls.
  9. Roll each dough ball in egg mixture then in coconut mixture, gently pressing to make sure the coconut is sticking.
  10. Transfer to plates and make indentation in center with your thumb, then fill each indentation with 1/2 teaspoon of the preserves mixture.
  11. Freeze 10 minutes or chill in the refrigerator for 30 minutes then remove 12 cookies from the fridge at a time and transfer to baking sheet.
  12. Bake 17 - 19 minutes until coconut is golden brown on edges.
  13. Cool on pan for several minutes then transfer to a wire rack to cool completely.
  14. Repeat with remaining cookies.