Pineapple Coconut Macadamia Thumbprint Cookies

Name: Pineapple Coconut Macadamia Thumbprint Cookies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 2.5 cup all-purpose white flour; 1/4 tsp salt (generous measure); 1/4 tsp baking soda; 1 cup (2 sticks) unsalted butter (slightly softened); 3/4 cup sugar; 1 large egg; 1 tbsp lemon zest (grated); 1.25 tsp orange zest (grated); 1 tbsp fresh lemon juice; 2 tsp vanilla extract; 1/2 tsp coconut extract (optional); 1.66 cup (about 4.75 oz) sweetened coconut flakes (chopped or flaked, divided use); 1.5 cup (about 8.5 oz) dried pineapple (sweetened, chopped); 3/4 cup (about 3.5 oz) macadamia nuts (chopped); pineapple or orange marmalade, about 1 cup

Tropical thumbprint cookies with an outer coating of desiccated coconut and chopped macadamia nuts, filled with pineapple jam in the center.

45 min

Easy

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Pineapple Coconut Macadamia Thumbprint Cookies

Ingredients

all-purpose white flour 2.5 cup

salt (generous measure) 1/4 tsp

baking soda 1/4 tsp

unsalted butter (slightly softened) 1 cup (2 sticks)

sugar 3/4 cup

large egg 1

lemon zest (grated) 1 tbsp

orange zest (grated) 1.25 tsp

fresh lemon juice 1 tbsp

vanilla extract 2 tsp

coconut extract (optional) 1/2 tsp

sweetened coconut flakes (chopped or flaked, divided use) 1.66 cup (about 4.75 oz)

dried pineapple (sweetened, chopped) 1.5 cup (about 8.5 oz)

macadamia nuts (chopped) 3/4 cup (about 3.5 oz)

pineapple or orange marmalade about 1 cup

Instructions

Prepare the oven

Preheat the oven to 350°F (about 175°C). Grease or spray a few baking sheets with non-stick spray.

Make the dough

In a medium bowl, whisk together the flour, salt, and baking soda thoroughly; set aside. In a large bowl, beat the butter with an electric mixer at medium speed until light and smooth. Add the sugar, egg, and egg yolk, and beat until fluffy and fully combined. Add the lemon and orange zests, lemon juice, vanilla extract, and coconut extract (if using), and beat for another 30 seconds. Stir in half of the flour mixture. Stir in the remaining flour mixture, 1 cup of the coconut flakes, and the dried pineapple until evenly combined.

Prepare the coating

In a medium shallow bowl, stir together the macadamia nuts and the remaining 2/3 cup of coconut flakes until evenly mixed. Using greased hands, divide the dough into balls slightly less than 1 inch across. Drop the balls (3 or 4 at a time) into the bowl and roll them in the nut-coconut mixture until evenly coated. Lift them out with a slotted spoon. Place them on the baking sheets, spacing about 1.5 inches apart. Use your thumb or a knuckle to press a deep well into the center of each ball. Place about 1/2 teaspoon of marmalade or orange jam into each well.