Coconut Thumbprint Cookies With Pineapple And Apricot Preserve Recipe

Step 1: To begin making the Coconut Thumbprint Cookies With Pineapple And Apricot Preserve recipe, we will start with Pineapple preserve

Step 2: For pineapple preserve – Peel the skin on the pineapple

Step 3: Grate the flesh into a bowl

Step 4: Add grated pineapple along with it’s juice and water into a sauce pan and bring it to boil

Step 5: Continue to cook until pineapple is fully cooked

Step 6: Will take about 30 minutes

Step 7: Now add sugar and lime juice and cook till it reaches thick jam consistency (this will take about 25-35 minutes more)

Step 8: Let the preserve cool down and then transfer it into sterile dry bottles and store in cool dry place

Step 9: For apricot preserve – chop the apricots into very fine pieces

Step 10: Add water and apricot pieces into a sauce pan and cook until apricot is cooked fully

Step 11: Then add sugar, lime juice and continue the cooking process until it reaches jam like consistency

Step 12: Turn off heat and let it cool completely

Step 13: Then transfer to a sterile dry bottle and store in cool dry place

Step 14: To make the cookies, into a whisking bowl add butter and sugar, whisk until the mixture turns pale yellow and fluffy

Step 15: Now add vanilla extract and mix once

Step 16: Sieve flour, salt and baking powder into a bowl

Step 17: Add flour in 3 parts into sugar-butter mix, whisk until just combined

Step 18: Do not over beat the mixture

Step 19: Once the cookie dough is ready, cover the dough in cling film and store in fridge for about 30 minutes

Step 20: Then take the dough from fridge, take 1 tablespoon of the mixture, roll into small balls

Step 21: Make a small well in the centre using your thumb, and then gently roll the cookie dough into grated coconut

Step 22: Place them of baking sheet lined with parchment paper about 1 inch apart

Step 23: Repeat same process for rest of the dough

Step 24: Scoop a teaspoon of pineapple preserve and fill the centre of half the cookies with it

Step 25: The remaining half we will fill it with apricot preserve

Step 26: Place the cookies in fridge for 20 minutes

Step 27: Meanwhile pre heat oven to 150 degree centigrade

Step 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

Step 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

Step 30: Store the cookies in air tight containers and use it with in a week