Coconut Thumbprint Cookies with Pineapple and Apricot Preserve
Indulge in the delightful combination of coconut and fruit preserves with these Coconut Thumbprint Cookies, featuring a luscious filling of homemade pineapple and apricot preserves. These cookies are not just a treat for the taste buds; they are also a visual delight, making them perfect for any occasion. The tropical flavors will transport you to a sun-kissed paradise, and the process of making them is a rewarding culinary adventure.
Ingredients
| Ingredients | Quantity |
|---|---|
| Pineapple | 1 whole |
| Sugar (for pineapple preserve) | 1 cup |
| Water (for pineapple preserve) | 1 cup |
| Lemon juice (for pineapple preserve) | 1 teaspoon |
| Dried apricots | 1 cup |
| Sugar (for apricot preserve) | 3/4 cup |
| Water (for apricot preserve) | 1 cup |
| Lemon juice (for apricot preserve) | 1 teaspoon |
| All-purpose flour (maida) | 1 cup |
| Butter (softened) | 100 grams |
| Caster sugar | 1/2 cup |
| Salt | 1/4 teaspoon |
| Baking powder | 1/2 teaspoon |
| Vanilla extract | 1/2 teaspoon |
| Fresh coconut (grated) | 1 cup |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 250 |
| Protein | 3g |
| Total Fat | 12g |
| Saturated Fat | 7g |
| Carbohydrates | 35g |
| Dietary Fiber | 2g |
| Sugars | 18g |
Preparation Time
- Preparation Time: 45 minutes
- Cooking Time: 120 minutes
- Total Time: 165 minutes
- Servings: 4
- Cuisine: Continental
- Course: Snack
- Diet: Vegetarian
Instructions
Making the Pineapple Preserve
- Prep the Pineapple: Start by peeling the pineapple and grating its flesh into a bowl.
- Cook the Pineapple: In a saucepan, combine the grated pineapple, its juice, and water. Bring the mixture to a boil and let it cook until the pineapple is tender, which should take about 30 minutes.
- Add Sugar and Lemon Juice: Once the pineapple is cooked, add sugar and lemon juice to the mixture. Continue cooking until the mixture thickens to a jam-like consistency, which will take an additional 25-35 minutes.
- Cool and Store: Allow the preserve to cool before transferring it into sterile, dry bottles. Store in a cool, dry place.
Making the Apricot Preserve
- Prep the Apricots: Chop the dried apricots into fine pieces.
- Cook the Apricots: In another saucepan, combine the chopped apricots with water. Cook until the apricots are fully tender.
- Sweeten and Thicken: Add sugar and lemon juice to the apricot mixture, continuing to cook until it reaches a jam-like consistency. Turn off the heat and let it cool completely before transferring to a sterile dry bottle. Store in a cool, dry place.
Making the Cookies
- Cream the Butter and Sugar: In a large mixing bowl, add the softened butter and caster sugar. Whisk together until the mixture turns pale yellow and fluffy.
- Incorporate Vanilla: Add the vanilla extract and mix well.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, salt, and baking powder.
- Mix the Dough: Gradually add the flour mixture in three parts to the butter-sugar mixture, whisking until just combined. Be careful not to overmix.
- Chill the Dough: Cover the cookie dough with cling film and refrigerate for about 30 minutes.
- Form the Cookies: After chilling, remove the dough from the fridge. Take 1 tablespoon of dough and roll it into small balls. Using your thumb, create a small well in the center of each ball.
- Coat with Coconut: Gently roll the dough balls in the grated coconut, ensuring they are well coated.
- Prepare for Baking: Place the cookies on a baking sheet lined with parchment paper, spacing them about 1 inch apart.
- Fill the Centers: Spoon a teaspoon of pineapple preserve into the center of half of the cookies. For the remaining cookies, fill the centers with apricot preserve.
- Chill Again: Place the filled cookies in the refrigerator for 20 minutes while preheating the oven to 150°C (300°F).
- Bake the Cookies: Remove the chilled cookies from the fridge and bake in the preheated oven for about 17 to 20 minutes, or until the coconut is toasted and the edges are golden brown.
- Cool the Cookies: Once baked, allow the cookies to sit on the baking sheet for 10 minutes before carefully transferring them to a wire rack to cool completely.
Storage
Store the cooled cookies in an airtight container. Enjoy them within a week for the best flavor and texture.
Final Notes
These Coconut Thumbprint Cookies with Pineapple and Apricot Preserve are a delightful snack that combines tropical flavors with a buttery, coconut-coated cookie base. The homemade preserves provide a burst of fruity sweetness that perfectly complements the rich coconut flavor. Perfect for parties, holiday gatherings, or as a special treat for yourself, these cookies are sure to impress and bring smiles to everyone who tries them. Enjoy your baking adventure!
