Coconut Thumbprint Cookies With Pineapple And Apricot Preserve Recipe
A vegetarian Continental recipe with pineapple, sugar, water. Ready in 2h 45m, serves 4.
Curated byLucas Dubois🇫🇷
Instructions
30 steps- 1
To begin making the Coconut Thumbprint Cookies With Pineapple And Apricot Preserve recipe, we will start with Pineapple preserve
pineapple(1)fresh coconut - grated(1 cup) - 2
For pineapple preserve – Peel the skin on the pineapple
pineapple(1) - 3
Grate the flesh into a bowl
- 4
Add grated pineapple along with it’s juice and water into a sauce pan and bring it to boil
pineapple(1)water(1 cup)lemon juice(1 teaspoon)water(1 cup)lemon juice(1 teaspoon)fresh coconut - grated(1 cup) - 5
Continue to cook until pineapple is fully cooked
pineapple(1) - 6
Will take about 30 minutes
- 7
Now add sugar and lime juice and cook till it reaches thick jam consistency (this will take about 25-35 minutes more)
sugar(1 cup)lemon juice(1 teaspoon)sugar(3/4 cup)lemon juice(1 teaspoon)caster sugar(1/2 cup) - 8
Let the preserve cool down and then transfer it into sterile dry bottles and store in cool dry place
- 9
For apricot preserve – chop the apricots into very fine pieces
apricots - dried(1 cup) - 10
Add water and apricot pieces into a sauce pan and cook until apricot is cooked fully
water(1 cup)water(1 cup) - 11
Then add sugar, lime juice and continue the cooking process until it reaches jam like consistency
sugar(1 cup)lemon juice(1 teaspoon)sugar(3/4 cup)lemon juice(1 teaspoon)caster sugar(1/2 cup) - 12
Turn off heat and let it cool completely
- 13
Then transfer to a sterile dry bottle and store in cool dry place
- 14
To make the cookies, into a whisking bowl add butter and sugar, whisk until the mixture turns pale yellow and fluffy
sugar(1 cup)sugar(3/4 cup)butter - softened(100 grams)caster sugar(1/2 cup) - 15
Now add vanilla extract and mix once
vanilla extract(1/2 teaspoon) - 16
Sieve flour, salt and baking powder into a bowl
all purpose flour (maida)(1 cup)salt(1/4 teaspoon)baking powder(1/2 teaspoon) - 17
Add flour in 3 parts into sugar-butter mix, whisk until just combined
sugar(1 cup)sugar(3/4 cup)all purpose flour (maida)(1 cup)butter - softened(100 grams)caster sugar(1/2 cup) - 18
Do not over beat the mixture
- 19
Once the cookie dough is ready, cover the dough in cling film and store in fridge for about 30 minutes
- 20
Then take the dough from fridge, take 1 tablespoon of the mixture, roll into small balls
- 21
Make a small well in the centre using your thumb, and then gently roll the cookie dough into grated coconut
fresh coconut - grated(1 cup) - 22
Place them of baking sheet lined with parchment paper about 1 inch apart
baking powder(1/2 teaspoon) - 23
Repeat same process for rest of the dough
- 24
Scoop a teaspoon of pineapple preserve and fill the centre of half the cookies with it
pineapple(1) - 25
The remaining half we will fill it with apricot preserve
- 26
Place the cookies in fridge for 20 minutes
- 27
Meanwhile pre heat oven to 150 degree centigrade
- 28
Remove chilled cookies from fridge and bake in pre heated oven for about 17 to 20 minutes, until coconuts are toasted well and start to brown on the edges
fresh coconut - grated(1 cup) - 29
Remove from oven and let the cookies sit on the baking sheet for 10 minutes, then carefully transfer to wire rack and cool completely
baking powder(1/2 teaspoon) - 30
Store the cookies in air tight containers and use it with in a week
Rate this recipe
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Coconut Thumbprint Cookies With Pineapple And Apricot Preserve Recipe
A vegetarian Continental recipe with pineapple, sugar, water. Ready in 2h 45m, serves 4.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
30 steps- 1
To begin making the Coconut Thumbprint Cookies With Pineapple And Apricot Preserve recipe, we will start with Pineapple preserve
pineapple(1)fresh coconut - grated(1 cup) - 2
For pineapple preserve – Peel the skin on the pineapple
pineapple(1) - 3
Grate the flesh into a bowl
- 4
Add grated pineapple along with it’s juice and water into a sauce pan and bring it to boil
pineapple(1)water(1 cup)lemon juice(1 teaspoon)water(1 cup)lemon juice(1 teaspoon)fresh coconut - grated(1 cup) - 5
Continue to cook until pineapple is fully cooked
pineapple(1) - 6
Will take about 30 minutes
- 7
Now add sugar and lime juice and cook till it reaches thick jam consistency (this will take about 25-35 minutes more)
sugar(1 cup)lemon juice(1 teaspoon)sugar(3/4 cup)lemon juice(1 teaspoon)caster sugar(1/2 cup) - 8
Let the preserve cool down and then transfer it into sterile dry bottles and store in cool dry place
- 9
For apricot preserve – chop the apricots into very fine pieces
apricots - dried(1 cup) - 10
Add water and apricot pieces into a sauce pan and cook until apricot is cooked fully
water(1 cup)water(1 cup) - 11
Then add sugar, lime juice and continue the cooking process until it reaches jam like consistency
sugar(1 cup)lemon juice(1 teaspoon)sugar(3/4 cup)lemon juice(1 teaspoon)caster sugar(1/2 cup) - 12
Turn off heat and let it cool completely
- 13
Then transfer to a sterile dry bottle and store in cool dry place
- 14
To make the cookies, into a whisking bowl add butter and sugar, whisk until the mixture turns pale yellow and fluffy
sugar(1 cup)sugar(3/4 cup)butter - softened(100 grams)caster sugar(1/2 cup) - 15
Now add vanilla extract and mix once
vanilla extract(1/2 teaspoon) - 16
Sieve flour, salt and baking powder into a bowl
all purpose flour (maida)(1 cup)salt(1/4 teaspoon)baking powder(1/2 teaspoon) - 17
Add flour in 3 parts into sugar-butter mix, whisk until just combined
sugar(1 cup)sugar(3/4 cup)all purpose flour (maida)(1 cup)butter - softened(100 grams)caster sugar(1/2 cup) - 18
Do not over beat the mixture
- 19
Once the cookie dough is ready, cover the dough in cling film and store in fridge for about 30 minutes
- 20
Then take the dough from fridge, take 1 tablespoon of the mixture, roll into small balls
- 21
Make a small well in the centre using your thumb, and then gently roll the cookie dough into grated coconut
fresh coconut - grated(1 cup) - 22
Place them of baking sheet lined with parchment paper about 1 inch apart
baking powder(1/2 teaspoon) - 23
Repeat same process for rest of the dough
- 24
Scoop a teaspoon of pineapple preserve and fill the centre of half the cookies with it
pineapple(1) - 25
The remaining half we will fill it with apricot preserve
- 26
Place the cookies in fridge for 20 minutes
- 27
Meanwhile pre heat oven to 150 degree centigrade
- 28
Remove chilled cookies from fridge and bake in pre heated oven for about 17 to 20 minutes, until coconuts are toasted well and start to brown on the edges
fresh coconut - grated(1 cup) - 29
Remove from oven and let the cookies sit on the baking sheet for 10 minutes, then carefully transfer to wire rack and cool completely
baking powder(1/2 teaspoon) - 30
Store the cookies in air tight containers and use it with in a week
Rate this recipe
