Coconut Thumbprint Cookies
These small, buttery thumbprint cookies are filled with a jewel-like spoonful of jam and feature a delightful coconut twist. Perfect for holiday treats and gifting.
Ingredients
Cookie Base
- 3.5 cups all-purpose flour Spoon and level for accuracy; swap half for whole-wheat pastry flour for a nuttier flavor.
- 3/4 pound unsalted butter, softened Softened to room temperature.
- 1 cup granulated sugar
- 1 large egg Keep a little beaten with 1 tablespoon water for egg wash.
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract Optional; a little goes a long way.
- 1/4 teaspoon coarse kosher salt
- 1 tablespoon lemon zest Optional; adds brightness.
- 7 ounces sweetened shredded coconut
Jam Filling
- to taste Raspberry or apricot jam Use a thick jam to avoid spreading.
Instructions
Preparation
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter and sugar together with a hand mixer or stand mixer until light and fluffy (about 3–5 minutes).
- Beat in the whole egg, then mix in vanilla. Add almond extract and lemon zest if using.
- In a separate bowl, whisk flour, salt, and shredded coconut.
- Gradually add the dry mix to the wet mixture, stirring gently until a soft dough forms — do not overmix.
- Wrap the dough and refrigerate for about 30 minutes to firm up.
Shaping and Baking
- Scoop about 1 tablespoon of dough per cookie, roll into balls, and place on prepared sheets about 2 inches apart.
- Use your thumb or the back of a measuring spoon to press a shallow well into each ball.
- Spoon a small amount of jam into each indentation, avoiding overfilling.
- Bake for 15–20 minutes, until edges are lightly golden. Watch the first sheet to adjust time for your oven.
- Let cookies cool on the sheet for a few minutes, then move them to a wire rack to cool completely.
Notes
Store in an airtight container layered with parchment for up to 5 days. If the jam is soft or in a hot climate, refrigerate.