Coconut Pineapple Thumbprint Cookies

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quick-n-easy
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Hands-on time:
Baking time:
Total time:
Yield: 2 dozen filled cookies

Recipe photo

Coconut macaroons from a mix are about as easy as it gets for cookies. Start with our wonderful mix and add tart, tangy pineapple plus a creamy coconut filling to create a whole new taste sensation.

Coconut Pineapple Thumbprint Cookies

Be the first to rate this recipe »
quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 2 dozen filled cookies
Published: 02/20/2014

Ingredients

cookies

coconut creme filling

  • 1/3 cup vegetable shortening
  • 1/4 cup coconut milk powder
  • 1 cup confectioners' sugar
  • 1/4 teaspoon coconut flavor
  • pinch of salt
  • 1 to 2 tablespoons milk, as needed

Tips from our bakers

  • Looking for a similar flavors that don't involve a mix? Check out our Pineapple-Coconut Cookies.
  • Can you use butter instead of shortening for the filling? Yes, you can; but the result won't be quite the same "bakery-style" filling.

Directions

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1) Preheat the oven to 350°F. Grease two baking sheets, or line them with parchment paper.

2) To make the cookies: Stir together the cookie mix, pineapple topping, and dried pineapple. The mixture will be chunky.

3) Add the boiling water and stir until you have a cohesive and slightly sticky mass.

4) Scoop tablespoon-sized portions of cookie dough and roll each into a rough ball, about the size of a large walnut. A tablespoon cookie scoop works beautifully here. Roll the balls in toasted coconut and place on the baking sheet, about 1" apart. Use your thumb to make a depression in the center of each ball.

5) Bake the cookies for 12 to 15 minutes, or until golden brown.

6) Remove the cookies from the oven and set them aside to cool completely while you prepare the filling.

7) To make the filling: Beat the shortening, coconut milk powder, sugar, flavor, and salt with a hand or stand mixer until soft and creamy. Milk may be added by the teaspoonful to smooth out the filling as needed.

8) To fill the cookies, place the filling in a piping bag with a large open tip, or in a zip-lock bag with a corner snipped off. Pipe 1/2 tablespoon of filling into the depression of each cookie. Serve at room temperature.

Yield: about 2 dozen filled cookies.

Nutrition information

Serving Size: 1 cookie (43g) Servings Per Batch: 24 Amount Per Serving: Calories: 190 Calories from Fat: 100 Total Fat: 11g Saturated Fat: 8g Trans Fat: 0g Cholesterol: 0mg Sodium: 25mg Total Carbohydrate: 22g Dietary Fiber: 2g Sugars: 18g Protein: 1g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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