1/2 cup (160g) pineapple preserves
1 tsp lemon zest
2 tsp fresh lemon juice
1 large egg mixed with 1 1/2 tsp water
1 3/4 cup (150g) shredded sweetened coconut
1 cup (226g) unsalted butter, cold and diced into small
cubes
2/3 cup (140g) granulated sugar
1/2 tsp salt
1 Tbsp real coconut extract
2 cups (284g) all-purpose flour
Directions:
Preheat oven to 350
degrees. Lightly butter a rimmed baking sheet. In a small mixing bowl gently
stir together preserves, lemon zest and lemon juice, set aside. In a separate small
bowl whisk together egg and water until well blended. Add coconut to a separate
mixing bowl and set aside.
In the bowl of an
electric stand mixer fitted with the paddle attachment (preferably one that
constantly scrapes bowl while mixing, if not stop and scrape mixer occasionally
throughout mixing process), mix together butter, sugar and salt until combined
(don't mix until pale, just it's blended together and there aren't clumps of
butter). Mix in coconut extract then add flour and mix until combined. Scoop
dough out 1 (even) tablespoon at a time and shape into balls. Roll each dough
ball in egg mixture then in coconut mixture (gently press coconut into cookies
to help it stick well). Transfer to plates and make indentation in center with
thumb, then fill each indentation with 1/2 tsp of the preserves mixture. Freeze
10 minutes or chill in refrigerator 30 minutes then remove 12 cookies from
fridge at a time and transfer to baking sheet. Bake 17 - 19 minutes until
coconut is golden brown on edges. Cool on pan several minutes then transfer to
a wire rack to cool completely. Repeat with remaining cookies. Store in an
airtight container.
Credit: http://www.cookingclassy.com/2016/07/pineapple-coconut-thumbprint-cookies/
Credit: http://www.cookingclassy.com/2016/07/pineapple-coconut-thumbprint-cookies/
