These Coconut Raspberry Thumbprint Cookies are a sweet delight! They have a chewy coconut base filled with tasty raspberry jam that adds a fruity twist. Yummy!
Making these cookies is a breeze! The best part? You get to make little thumbprints like a cookie artist! 🎨 I love sharing them with friends—they’re always a hit!
Key Ingredients & Substitutions
Unsalted Butter: This is crucial for a rich flavor. If you’re looking for a healthier option, you can use coconut oil instead. It’ll also add a coconut flavor that pairs nicely with the jam.
Granulated Sugar: This adds sweetness and helps the cookies brown. You can swap it with coconut sugar for a deeper flavor and a lower glycemic index—great for those watching their sugar intake!
Sweetened Shredded Coconut: The coconut gives a chewy texture. If you’re not a coconut fan, try using chopped nuts like almonds or pecans instead—just ensure they’re finely chopped so they fit well into the thumbprint.
Raspberry Jam: Raspberry is delightful here, but you can easily substitute with other jams or jellies, such as strawberry, apricot, or even a lemon curd for a zesty twist.
How Do You Achieve the Perfect Cookie Shape and Indentation?
Making a neat thumbprint is essential for both the look and the jam filling. Here’s how you can get it just right:
- Roll the dough into uniform balls—aim for about an inch in diameter for even baking.
- Press your thumb lightly into the center, just enough to make a well without going all the way through.
- If your fingers get sticky, wet them slightly to ease the process.
Remember to keep a tablespoon handy to measure out the jam—this helps ensure each cookie gets a perfect amount of filling without overflowing!
Coconut Raspberry Thumbprint Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups sweetened shredded coconut, divided
- 1/2 cup raspberry jam (seedless preferred)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 12-15 minutes to bake, plus some time to cool. All in all, you can have these delicious cookies ready in about 30-40 minutes. Perfect for a quick treat!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it heats up, line a baking sheet with parchment paper or a silicone baking mat. This will keep your cookies from sticking and make cleanup easier!
2. Cream the Butter and Sugar:
In a large mixing bowl, use a mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step is important as it helps to incorporate air for a fluffy texture!
3. Add Egg Yolk and Vanilla:
Next, add the egg yolk and vanilla extract to your creamed butter and sugar mixture. Mix everything until well combined. You want a nice, smooth mixture!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the wet ingredients, stirring until a soft dough forms. Don’t over-mix; just combine until you see no flour streaks!
5. Add Coconut:
Set aside 1/2 cup of shredded coconut for later. Then, mix the remaining 1 cup of shredded coconut into the dough until evenly distributed.
6. Shape the Cookies:
Roll the dough into 1-inch balls with your hands. Once all the balls are formed, roll each one in the coconut you reserved to coat them thoroughly.
7. Create Indentations:
Place the coconut-coated dough balls on your prepared baking sheet, giving them about 2 inches of space apart. Now, it’s time to make the thumbprints! Use your thumb or the back of a small spoon to create a gentle indentation in the center of each cookie.
8. Fill with Jam:
Carefully fill each indentation with about 1/2 teaspoon of raspberry jam. Don’t overfill, or it may spill out while baking!
9. Bake!
Pop the baking sheet into the preheated oven and bake the cookies for about 12-15 minutes, or until the edges are just lightly golden. Keep an eye on them!
10. Cool and Serve:
Once baked, remove the cookies from the oven and transfer them to a wire rack to cool completely. Once they’re cool, they’re ready to enjoy!
Enjoy your delightful tropical treat of chewy, coconutty cookies bursting with raspberry sweetness!
Can I Use Different Types of Jam?
Absolutely! While raspberry is delicious, you can easily swap it out for other flavors like strawberry, apricot, or even lemon curd. Just make sure the consistency is similar for best results!
How Should I Store the Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want them to last longer, you can refrigerate them, but be aware they may lose some of their chewiness.
Can I Freeze the Dough or Baked Cookies?
Yes! You can freeze the uncooked dough balls for up to 3 months. Just roll the dough balls and place them in a single layer on a baking sheet until frozen, then transfer to a freezer bag. For baked cookies, freeze them in an airtight container for up to 2 months. Thaw at room temperature before enjoying!
What If My Dough Is Too Sticky?
If your dough feels sticky, try chilling it in the fridge for about 30 minutes. This will help firm it up and make it easier to roll into balls. If it’s still too sticky, you can add a bit more flour, a tablespoon at a time, until it’s more manageable.
