Coconut Thumbprint Cookies With Pineapple And Apricot Preserve Recipe

Ingredients

1 Pineapple,1 cup Sugar,1 cup Water,1 teaspoon Lemon juice,1 cup Apricots – dried,3/4 cup Sugar,1 cup Water,1 teaspoon Lemon juice,1 cup All Purpose Flour (Maida),100 grams Butter – softened,1/2 cup Caster Sugar,1/4 teaspoon Salt,1/2 teaspoon Baking powder,1/2 teaspoon Vanilla Extract,1 cup Fresh coconut – grated

Instructions

1. To begin making the Coconut Thumbprint Cookies With Pineapple And Apricot Preserve recipe, we will start with Pineapple preserve.For pineapple preserve – Peel the skin on the pineapple. Grate the flesh into a bowl. Add grated pineapple along with it’s juice and water into a sauce pan and bring it to boil. Continue to cook until pineapple is fully cooked. Will take about 30 minutes. Now add sugar and lime juice and cook till it reaches thick jam consistency (this will take about 25-35 minutes more). Let the preserve cool down and then transfer it into sterile dry bottles and store in cool dry place.For apricot preserve – chop the apricots into very fine pieces. Add water and apricot pieces into a sauce pan and cook until apricot is cooked fully. Then add sugar, lime juice and continue the cooking process until it reaches jam like consistency. Turn off heat and let it cool completely. Then transfer to a sterile dry bottle and store in cool dry place.To make the cookies, into a whisking bowl add butter and sugar, whisk until the mixture turns pale yellow and fluffy. Now add vanilla extract and mix once.Sieve flour, salt and baking powder into a bowl.Add flour in 3 parts into sugar-butter mix, whisk until just combined. Do not over beat the mixture. Once the cookie dough is ready, cover the dough in cling film and store in fridge for about 30 minutes. Then take the dough from fridge, take 1 tablespoon of the mixture, roll into small balls. Make a small well in the centre using your thumb, and then gently roll the cookie dough into grated coconut. Place them of baking sheet lined with parchment paper about 1 inch apart. Repeat same process for rest of the dough. Scoop a teaspoon of pineapple preserve and fill the centre of half the cookies with it. The remaining half we will fill it with apricot preserve. Place the cookies in fridge for 20 minutes. Meanwhile pre heat oven to 150 degree centigrade.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.Remove from oven and let the cookies sit on the baking sheet for 10 minutes, then carefully transfer to wire rack and cool completely.Store the cookies in air tight containers and use it with in a week.

Recipe Details