Pineapple Coconut Thumbprint Cookies Recipe

Ingredients:
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 coconut extract
2 cups (284g) all-purpose flour
Directions:
Preheat your oven to 350°F (175°C). Lightly butter a rimmed baking sheet.
In a small bowl, gently stir together pineapple preserves, lemon zest, and lemon juice. Set aside.
In another small bowl, whisk the egg and water until well blended. Set aside.
Place shredded coconut in a separate bowl.
In the bowl of an electric mixer fitted with a paddle attachment, mix the butter, sugar, and salt until combined.
Add coconut extract, then mix in the flour until the dough forms.
Scoop the dough into 1-tablespoon portions and shape them into balls.
Roll each dough ball in the egg mixture, then coat it in shredded coconut, pressing gently to ensure the coconut sticks.
Place the balls on a plate, then make an indentation in the center of each with your thumb. Fill each with 1/2 teaspoon of the pineapple preserve mixture.
Freeze the cookies for 10 minutes or chill in the refrigerator for 30 minutes.
Transfer 12 cookies at a time to the prepared baking sheet and bake for 17-19 minutes, or until the coconut is golden brown on the edges.
Cool the cookies on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Repeat with the remaining dough. Store the cooled cookies in an airtight container.
Prep Time: 25 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 25 minutes
Kcal: Approx. 120 per cookie | Servings: 36