Description
These delightful cookies feature a tropical blend of pineapple and coconut, perfect for a sweet treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut
- 1/2 cup crushed pineapple, drained
- 1/4 cup pineapple jam for filling
Instructions
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugars until light and fluffy.
- Beat in egg yolk and vanilla extract.
- Gradually add flour mixture to the butter mixture, stirring until combined.
- Fold in shredded coconut and crushed pineapple.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll dough into 1-inch balls and place on prepared sheets.
- Use your thumb to make an indentation in the center of each ball.
- Bake for 10-12 minutes or until edges are golden.
- Remove from oven and fill indentations with pineapple jam while still warm.
- Allow cookies to cool on wire racks.
Notes
For a crispier cookie, bake a few minutes longer. Store in an airtight container for up to a week.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Method: Dessert
- Cuisine: Hawaiian
Nutrition
- Calories: 120
- Sugar: 8g
- Fat: 6g
- Carbohydrates: 15g
- Protein: 1g