Recipe: Pineapple Coconut Thumbprint Cookies

Ingredients

Preheat the oven to 350°F and lightly butter a rimmed baking sheet.
In a small bowl, mix together the pineapple preserves, lemon zest, and lemon juice, then set aside.
In another small bowl, whisk together the egg and water until well blended.
Place the shredded coconut in a separate mixing bowl and set aside.
In an electric mixer, cream together the butter, sugar, and salt until combined.
Mix in the coconut extract, then add the flour and mix until combined.
Scoop out 1 tablespoon of dough at a time and shape it into balls.
Roll each dough ball in the egg mixture, then in the coconut mixture, pressing the coconut into the cookies.
Transfer the cookies to plates and make an indentation in the center with your thumb, then fill each with ½ tsp of the preserves.
Freeze the cookies for 10 minutes or chill in the refrigerator for 30 minutes, then transfer 12 cookies to the baking sheet.
Bake for 17-19 minutes until the coconut is golden brown on the edges, then cool on a wire rack.
Repeat with the remaining cookies and store in an airtight container.

Servings

Calories

100

Total fat

Total carbohydrates

14g

Total protein

Sodium

50mg

Cholesterol

20mg