If sunshine had a flavor, it would taste like these Hawaiian Pineapple Coconut Thumbprint Cookies — sweet, buttery, and bursting with tropical goodness. The first time I made these cookies, it was the middle of winter in Minnesota, and I needed something to chase away the gray skies. I found a can of pineapple in the pantry, some coconut flakes, and thought, “Why not bake summer into a cookie?” One bite later, I was transported straight to the islands — warm, buttery cookie, chewy coconut, and that sweet-tart pineapple filling.
Now these cookies sit proudly beside my Lemon Cream Cheese Cookies and Coconut Macaroon Bites as family favorites. They’re buttery, fruity, and so easy to make — perfect for holidays, summer parties, or whenever you need a bite of sunshine.
Hawaiian Pineapple Coconut Thumbprint Cookies
Ingredients
Equipment
Method
- In a small saucepan, combine crushed pineapple, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly until thickened, about 5 minutes. Remove from heat and cool completely before using.
- In a large bowl, beat butter and sugar together until creamy. Mix in vanilla. Add flour and salt, and stir until a soft dough forms.
- Scoop tablespoon-sized dough balls and roll them in shredded coconut. Place on a parchment-lined baking sheet.
- Use your thumb or the back of a teaspoon to press an indent into the center of each cookie.
- Spoon a small amount of pineapple filling into each indentation. Bake at 350°F for 12–14 minutes or until lightly golden around the edges.
- Let the cookies cool completely. Drizzle with melted white chocolate or coconut butter if desired.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love Hawaiian Pineapple Coconut Thumbprint Cookies
These cookies combine everything you love about tropical desserts — rich coconut flavor, a sweet pineapple center, and soft, buttery texture. They’re simple enough for everyday baking but beautiful enough to serve at parties or gift exchanges.
If you enjoy bright, flavor-packed desserts like my Pineapple Upside Down Cake Cups or Strawberry Shortcake Cookies, you’ll fall in love with these tropical thumbprints too.
Ingredients You’ll Need
For the Cookies:
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 cup sweetened shredded coconut
For the Pineapple Filling:
- 1 cup crushed pineapple, drained
- ¼ cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
For Garnish (Optional):
- Drizzle of white chocolate or melted coconut butter
If you love simple ingredient lists that lead to amazing results, this recipe is right up there with my Soft Butter Pecan Cookies — both are pure comfort, just in different flavors.
How to Make Hawaiian Pineapple Coconut Thumbprint Cookies
Step 1: Make the Pineapple Filling
In a small saucepan, combine crushed pineapple, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly until thickened, about 5 minutes. Remove from heat and cool completely before using.
Step 2: Make the Cookie Dough
In a large bowl, beat butter and sugar together until creamy. Mix in vanilla. Add flour and salt, and stir until a soft dough forms.
Step 3: Roll and Coat
Scoop tablespoon-sized dough balls and roll them in shredded coconut. Place them on a baking sheet lined with parchment paper.
Step 4: Create Thumbprints
Use your thumb or the back of a teaspoon to press an indent into the center of each cookie.
Step 5: Fill and Bake
Spoon a small amount of pineapple filling into each indentation. Bake at 350°F for 12–14 minutes or until lightly golden around the edges.
Step 6: Cool and Garnish
Let the cookies cool completely. Drizzle with melted white chocolate or coconut butter if desired.
These cookies pair beautifully with a hot cup of tea or coffee and fit right alongside treats like my Coconut Lime Bars.
Tips for Perfect Thumbprint Cookies
- Chill the dough: For cleaner shapes and less spreading.
- Use drained pineapple: Too much liquid can make the cookies soggy.
- Don’t overbake: They should be lightly golden, not brown.
- Add a finishing drizzle: A little white chocolate makes them look bakery-perfect.
These same baking principles make my Raspberry Thumbprint Cookies irresistible too — tender, fruity, and always crowd-pleasing.
How to Store and Freeze
Storage: Keep cookies in an airtight container at room temperature for up to 4 days.
Freezing: Freeze unfilled cookies for up to 3 months. Add the filling after thawing for the best texture.
Reheating: Warm them in a 300°F oven for a few minutes to refresh the flavor.
If you’re into make-ahead treats that store beautifully, try my Soft Pumpkin Spice Cookies — they stay soft and fresh for days too.
Flavor Variations
- Mango Coconut Thumbprints: Swap pineapple for mango puree.
- Pineapple Cream Cheese Filling: Mix pineapple jam with a spoonful of cream cheese.
- Chocolate-Dipped Edges: Dip cooled cookies in melted chocolate for contrast.
- Nutty Twist: Roll in crushed macadamia nuts instead of coconut.
Like my Banana Bread Muffin Cookies, these are endlessly adaptable — tropical, creative, and perfect for any occasion.
Frequently Asked Questions
1. Can I use canned pineapple?
Yes, canned crushed pineapple works perfectly. Just drain it well to avoid soggy cookies.
2. How do I keep thumbprint cookies from cracking?
Make sure your dough is soft and slightly chilled. Cracks usually come from dough that’s too dry.
3. Can I make these ahead of time?
Definitely! Bake the cookies a day ahead, then fill and drizzle them just before serving.
4. Can I skip the coconut?
You can — the cookies will still taste amazing, just less tropical.
The Final Bite
These Hawaiian Pineapple Coconut Thumbprint Cookies are like a vacation in cookie form — soft, buttery, and bursting with bright pineapple and sweet coconut flavor. They’re easy to make, gorgeous on a plate, and always the first to disappear at any gathering.
Serve them alongside your favorite tropical desserts like Coconut Cream Pie Bars or Pineapple Coconut Muffins for a dessert spread that feels straight from the islands.