Tropical Paradise Pineapple Coconut Thumbprint Cookies Recipe - Beard and Bonnet

Name: Tropical Paradise Pineapple Coconut Thumbprint Cookies Recipe - Beard and Bonnet
Ingredients: 2 cups (284g/10 ounces) all-purpose flour; 1 ¾ cups (150g/5.3 ounces) shredded sweetened coconut; 1 cup (226g/8 ounces) unsalted vegan butter, cold and diced into small cubes; ⅔ cup (140g/4.9 ounces) granulated sugar; 1 large egg mixed with 1 ½ teaspoons water (for vegan version: use 1 tablespoon ground flaxseed mixed with 3 tablespoons water); 1 tablespoon real coconut extract; ½ teaspoon salt; ½ cup (160g/5.6 ounces) pineapple preserves; 1 teaspoon lemon zest; 2 teaspoons fresh lemon juice

www.beardandbonnet.com

Tropical pineapple coconut thumbprint cookies bring paradise to your kitchen. Try this easy recipe today and delight your taste buds with a fun, tropical twist on a classic cookie.

View Original

Share this recipe:

Ingredients

2 cups (284g/10 ounces) all-purpose flour
1 ¾ cups (150g/5.3 ounces) shredded sweetened coconut
1 cup (226g/8 ounces) unsalted vegan butter, cold and diced into small cubes
⅔ cup (140g/4.9 ounces) granulated sugar
1 large egg mixed with 1 ½ teaspoons water (for vegan version: use 1 tablespoon ground flaxseed mixed with 3 tablespoons water)
1 tablespoon real coconut extract
½ teaspoon salt
½ cup (160g/5.6 ounces) pineapple preserves
1 teaspoon lemon zest
2 teaspoons fresh lemon juice