Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine flour and granulated sugar, whisk together until well blended.
- In another bowl, cream the unsalted butter until smooth, then gradually mix in sugar until light and fluffy.
- Fold the dry mixture into the creamed mixture until just combined.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet.
- Using your thumb, create an indentation in the center of each dough ball.
- Fill each indentation with pineapple filling, being careful not to overfill.
- Sprinkle toasted coconut around the filling, pressing gently to adhere.
- Bake for about 12 minutes until edges are lightly golden. Allow to cool on the sheet for 5 minutes before transferring.
- Transfer cookies to a wire rack to cool completely before serving.
Nutrition
Notes
Ensure butter is at room temperature for easy mixing. Avoid overmixing to keep cookies tender.