Description
Tiny tropical cookies: tender, buttery shortbread balls rolled in coconut and filled with bright pineapple jam.
Ingredients
Scale
- 1 cup (226 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- 2 cups (240 g) all-purpose flour
- ½ teaspoon vanilla extract
- ¼ teaspoon fine salt
- 1 cup sweetened shredded coconut (plus extra for rolling)
- ½ cup pineapple preserves (or thick pineapple jam)
Instructions
- Heat and prep — Preheat the oven to 350°F (175°C). Line two baking sheets with parchment or silicone mats.
- Make the dough — In a large mixing bowl, beat the softened butter and sugar together until pale and creamy. Stir in the vanilla. Add the flour and salt and work the mixture until it forms a soft dough (a few gentle stirs with a spatula are enough).
- Shape the cookies — Scoop tablespoon-sized portions of dough and roll them into smooth balls. Toss each ball in the shredded coconut so the outside is well coated, then place them 2 inches apart on the prepared baking sheets.
- Create the wells — Press the center of each coconut-coated ball with your thumb (or the back of a small spoon) to make a shallow cup for the filling.
- Fill — Spoon about ½ teaspoon of pineapple preserves into each indentation. Don’t overfill; the goal is a neat, centered dollop.
- Bake — Slide the trays into the oven and bake 12–15 minutes, until the cookie edges turn a light golden color. The centers should remain pale.
- Cool — Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
- Storage & Notes
- Store in an airtight container at room temperature for up to 5 days. Refrigerate for longer keep (up to 2 weeks).
- If your pineapple preserves are runny, simmer a few minutes to reduce moisture before using.
- For extra flavor, briefly toast the shredded coconut in a dry skillet until fragrant and golden before using.
- Gluten-free option: swap in a 1:1 gluten-free flour blend and watch the dough texture (you may need a tablespoon of liquid).
- Variation ideas: swap pineapple for mango jam, add a pinch of cinnamon to the dough, or press a few chopped macadamia nuts on top for a nutty finish.