Good Luck Pineapple Shortbread Thumbprints – a delicious recipe with Coconut Chips, Butter, Sugar, Vanilla, Vanilla Bean Paste, All-purpose. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 F. Line two baking sheets with parchment paper and set aside. Crumble the coconut into smaller pieces using your hands; set aside.
2
In a mixing bowl using an electric mixer on medium speed, cream the butter and sugar together for 3 minutes. Add both vanillas, then mix for 1 minute. On low speed, slowly add the flour a little bit at a time; mix until just incorporated.
3
Roll the dough into 1-inch balls. Place each ball onto the baking sheet leaving about 2 inches between them and use your thumb to create a well in the center of each. Fill each well with pineapple preserves, sprinkle with a tiny bit of flour de sel and then the crumbled coconut. Bake for 10 minutes. Remove from oven. Allow cookies to rest for 5 minutes before removing them to a baking rack to finish cooling completely.
1385
kcal
Calories
93
g
Fat
125
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup Toasted Coconut Chips Or Toasted Shredded Coconut, 2 cups Unsalted Butter, Room Temperature, 1-1/3 cup Granulated Sugar, 1 teaspoon Vanilla Extract, and more.
Yes, Good Luck Pineapple Shortbread Thumbprints falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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