Ingredients
Equipment
Method
Baking Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together ½ cup of unsalted butter and ¾ cup of granulated sugar until light and fluffy.
- Incorporate one large egg into the butter-sugar mixture.
- Sift in 1 ¾ cups of all-purpose flour while mixing on low speed until just combined.
- Scoop out portions of dough and roll into balls, placing them on the prepared baking sheet.
- Create a small indent in the center of each ball using your thumb.
- Fill each indent with about a teaspoon of pineapple jam.
- Sprinkle toasted shredded coconut around the edges of each cookie and press lightly.
- Bake the cookies for 12-15 minutes or until golden brown, then cool on a wire rack.
Nutrition
Notes
These cookies can be packaged for gifts and store well in an airtight container for up to 7 days.
