Coconut Raspberry Thumbprint Cookies are sweet little treats that combine chewy coconut and a burst of raspberry jam. They look cute and are fun to make!
These cookies always bring a smile to my face. I love making them with my kids—it’s like creating little art pieces! Plus, who can resist that jam-filled center? Yum!
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter helps control the saltiness of your cookies. If you only have salted butter, just reduce the added salt in the recipe. I prefer unsalted for baking as it gives me the best flavor balance.
Granulated Sugar: This sugar adds sweetness and helps create a fluffy texture. You can swap it for brown sugar for a deeper flavor, though it may change the cookie’s color slightly.
Shredded Coconut: Sweetened coconut gives these cookies the iconic look and taste. If you want a healthier version, you can use unsweetened shredded coconut. Just remember, they will be less sweet!
Raspberry Jam: Feel free to use any jam or fruit preserves. Alternatives like strawberry or apricot can work great too! If you’re making these for someone with allergies, check if the jam has any allergens.
How Do You Make a Perfect Indentation for the Thumbprint?
Creating the thumbprint indentation is essential for that classic look and function of the cookies. Here’s how to do it right:
- After rolling the dough into balls, gently press down in the center with your thumb.
- If you find that the dough sticks to your thumb, you can lightly wet it or sprinkle a little flour on your fingers.
- Make the indentation deep enough to hold the jam without it overflowing, about 1/2 inch deep is great!
This step is key to ensuring the cookies hold their shape and jam nicely. Plus, it adds that homemade charm!
Coconut Raspberry Thumbprint Cookies
Ingredients You’ll Need:
For The Dough:
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
For The Coating:
- 1 cup sweetened shredded coconut
For The Filling:
- 1/2 cup raspberry jam (seedless or with seeds, based on preference)
How Much Time Will You Need?
This yummy cookie recipe takes about 20 minutes to prepare and another 12-15 minutes to bake. Don’t forget to let them cool for a bit before enjoying! In total, you’ll need around 40 minutes.
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 350°F (175°C). This is really important so that the cookies bake evenly! While that’s heating up, line a baking sheet with parchment paper or a silicone baking mat. This helps prevent sticking.
2. Make the Cookie Dough:
In a large mixing bowl, cream together the softened butter and granulated sugar. Use a mixer or a sturdy spoon and mix until it’s light and fluffy. Next, add the egg yolk and vanilla extract. Beat them in until everything is well combined.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour and salt. This will make sure everything is evenly distributed when you mix it with the wet ingredients.
4. Bring It All Together:
Gradually add the flour mixture to the butter mixture, and gently mix until just combined. Don’t overmix; the dough will be a bit stiff, and that’s okay!
5. Shape the Cookies:
Scoop out spoonfuls of dough (about 1 inch) and roll them into balls. Then, roll each ball in the shredded coconut until they’re nicely coated.
6. Prepare for Baking:
Place the coconut-coated balls onto the prepared baking sheet, spacing them about 2 inches apart. This gives them room to spread a little while baking.
7. Create the Thumbprint:
Now it’s time to make our thumbprints! Use your thumb or the back of a small spoon to create an indentation in the center of each cookie ball. Be sure to press down firmly but not too hard—just enough to make a cozy little well for the jam.
8. Fill with Jam:
Carefully fill each indentation with about 1/2 teaspoon of raspberry jam. Don’t overfill; just enough to create a lovely jammy center!
9. Bake the Cookies:
Now, pop the baking sheet into your preheated oven and bake the cookies for 12-15 minutes or until the edges turn a lovely golden brown.
10. Cool and Enjoy:
Once they’re done, let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Finally, grab a cookie, admire your handiwork, and dig in!
These Coconut Raspberry Thumbprint Cookies are a fantastic treat that combines chewy coconut and sweet raspberry jam, making them irresistible. Enjoy every bite!
Can I Use Different Types of Jam?
Absolutely! While raspberry jam is traditional, you can substitute it with any other flavor like strawberry, apricot, or even blueberry. Just make sure it has a similar consistency to fill the cookie wells nicely.
Can I Freeze These Cookies?
Yes, you can freeze the cookies! Place them in an airtight container or zip-top bag and store them in the freezer for up to 3 months. To enjoy, simply thaw them at room temperature or warm them in the oven for a few minutes.
What Should I Do If My Dough Is Too Sticky?
If the dough feels sticky and difficult to work with, refrigerate it for about 30 minutes. Chilling will help firm it up, making it easier to scoop and shape into balls.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer freshness, you can refrigerate them, but be aware they may lose some of their crispiness.