Description
These buttery thumbprint cookies are rolled in toasted shredded coconut and filled with sweet raspberry jam, making them a perfect addition to holiday cookie platters.
Ingredients
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- 1 cup unsalted butter, chilled
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups unsweetened coconut flakes or shredded coconut
- 1/2 cup jam or preserves of your choice (raspberry recommended)
Instructions
- Prepare Oven and Baking Sheets:
Preheat your oven to 375°F and line two baking sheets with parchment paper. - Mix Dry Ingredients:
In a medium bowl, combine flour and salt, then set aside. - Cream Butter and Sugar:
In a large bowl, cream together the chilled butter and brown sugar using an electric mixer until creamy (about 2 minutes). - Separate Eggs:
Separate the eggs, placing the egg whites in a small bowl and gently beating them for an egg wash. Add the egg yolks to the butter mixture and mix well. Stir in vanilla extract. - Make Cookie Dough:
Gradually add the flour mixture to the butter mixture, mixing until a soft dough forms that pulls away from the sides of the bowl. Cover with plastic wrap and chill in the refrigerator for 30 minutes. - Form and Coat Cookies:
Pour the coconut flakes into a small bowl. Roll dough into 1-inch balls, dip each in the egg wash, and roll in the coconut flakes to coat. - Shape and Fill Cookies:
Place dough balls on the baking sheets. Use your thumb or the end of a wooden spoon handle to create indentations in the center of each cookie. Fill each indentation with jam, using a small measuring spoon or piping bag. - Bake:
Bake for 14 to 16 minutes, or until golden brown. Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 12g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg