Tropical Thumbprint Cookies

These delightful Tropical Thumbprint Cookies bring a taste of the tropics to your dessert table. With a buttery base and a luscious mango-pineapple jam center, these cookies are perfect for any occasion. Easy to make and bursting with flavor, they offer a unique twist on the traditional thumbprint cookie.

Prep time: 15 minutes
Cook time: 14 minutes
Serves: 24

Ingredients

1 cup unsalted butter, softened

1/2 cup granulated sugar

1 large egg yolk

1 teaspoon vanilla extract

2 cups all-purpose flour

1/4 teaspoon salt

1/2 cup mango-pineapple jam

1/4 cup shredded coconut

1 tablespoon lime zest

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.

3. Add the egg yolk and vanilla extract, mixing until well combined.

4. In a separate bowl, whisk together the flour and salt; then gradually add to the creamed mixture, combining well.

5. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.

6. Use your thumb or the back of a spoon to press an indentation into the center of each ball.

7. Fill each indentation with about 1/2 teaspoon of mango-pineapple jam.

8. Sprinkle the tops with shredded coconut and lime zest.

9. Bake for 12-14 minutes or until the edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Storage

Store in an airtight container at room temperature for up to one week.

Reheating

Not recommended for reheating as the cookies are best enjoyed fresh.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.