Pineapple Coconut Thumbprint Cookies

Step 1

Preheat oven to 350 degrees. Lightly butter a rimmed baking sheet.

Step 2

In a small mixing bowl gently stir together preserves, lemon zest and lemon juice, set aside. In a separate small bowl whisk together egg and water until well blended. Add coconut to a separate mixing bowl and set aside.

Step 3

In the bowl of an electric stand mixer fitted with the paddle attachment, mix together butter, sugar and salt until combined.

Step 4

Mix in coconut extract then add flour and mix until combined. Scoop dough out 1 (even) tablespoon at a time and shape into balls.

Step 5

Roll each dough ball in egg mixture then in coconut mixture (gently press coconut into cookies to help it stick well).

Step 6

Transfer to plates and make indentation in center with thumb, then fill each indentation with 1/2 tsp of the preserves mixture.

Step 7

Freeze 10 minutes or chill in refrigerator 30 minutes then remove 12 cookies from fridge at a time and transfer to baking sheet.

Step 8

Bake 17 - 19 minutes until coconut is golden brown on edges. Cool on pan several minutes then transfer to a wire rack to cool completely.

Step 9

Repeat with remaining cookies. Store in an airtight container.