These Coconut Raspberry Thumbprint Cookies are sweet little delights that bring together soft coconut and tangy raspberry jam. They’re a treat for the eyes and the taste buds!
Honestly, the combination of chewy coconut and fruity jam makes my heart happy. I love sharing these cookies with friends—if I don’t eat them all first! 😂
Baking these is a breeze: just make the dough, press your thumb for a little jam pocket, and let the magic happen in the oven. Perfect for any gathering or just a cozy snack at home!
Key Ingredients & Substitutions
Butter: Unsalted butter is ideal here, as it lets you control the saltiness. If you’re dairy-free, you can use a plant-based butter. For a richer flavor, try using ghee!
Shredded Coconut: Sweetened shredded coconut gives these cookies their chewy texture. If you’re looking for a less sweet version, use unsweetened coconut instead.
Raspberry Jam: I recommend using a good quality raspberry jam for the best flavor. If you’re not a fan of raspberry, feel free to substitute other jams like strawberry or blueberry.
Flour: All-purpose flour works perfectly, but for a gluten-free option, you can use a gluten-free baking blend. Just ensure it contains xanthan gum for proper texture!
How Do I Get the Perfect Thumbprint on My Cookies?
Creating perfect thumbprints in your cookies is easier than you think! Just follow these tips:
- Make sure the dough is soft but not too sticky. If it’s sticking to your hands, you might need a little more flour.
- Instead of just using your thumb, consider using the back of a measuring spoon for a more even shape.
- Fill the indentation gently, but be careful not to overfill. A little jam goes a long way!
By using these techniques, you’ll have perfectly shaped, delightful little cookie treats every time! Enjoy baking!
Coconut Raspberry Thumbprint Cookies
Ingredients You’ll Need:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sweetened shredded coconut, plus extra for rolling
- 1/2 cup raspberry jam (or preserves)
How Much Time Will You Need?
This delicious recipe will take about 15 minutes to prepare and 12-15 minutes to bake. You can expect a total of around 30 minutes to get these lovely cookies ready to eat!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Baking Sheet:
First, start by preheating your oven to 350°F (175°C). While that’s warming up, line a baking sheet with parchment paper or use a silicone baking mat. This helps prevent sticking and makes cleanup a breeze!
2. Cream the Butter and Sugar:
In a large mixing bowl, take your softened butter and granulated sugar. Use an electric mixer (or a sturdy wooden spoon) to cream them together until the mixture is light and fluffy—this should take a few minutes. Make sure there are no lumps!
3. Mix in the Egg Yolk and Vanilla:
Add the egg yolk and vanilla extract to the creamed butter and sugar. Beat everything together until it’s well mixed and smooth. This adds richness and flavor to your cookies!
4. Combine the Dry Ingredients:
Grab a separate bowl and whisk together the all-purpose flour, baking powder, and salt. This helps evenly distribute the baking powder and ensures your cookies will rise beautifully!
5. Create the Cookie Dough:
Now, gradually add the dry ingredients to the wet mixture. Mix everything gently until a soft dough forms. Be careful not to overmix; we want soft, tender cookies!
6. Add Shredded Coconut:
Stir in 1 cup of shredded coconut. This will give your cookies a delightful texture and sweet flavor. Make sure the coconut is evenly distributed throughout the dough.
7. Shape the Cookies:
Using about 1 tablespoon of dough for each cookie, roll the dough into small balls. Then, roll each ball in the extra shredded coconut, coating them on all sides. This adds a nice crunch!
8. Create the Thumbprint Wells:
Place the coconut-coated dough balls on your prepared baking sheet, spaced about 2 inches apart. With your thumb (or the back of a small spoon), gently press down in the center of each ball to create a little well for the jam.
9. Fill with Raspberry Jam:
Now, fill each indentation with about 1/2 teaspoon of raspberry jam. Don’t overfill; just a little dollop will do! This will create a sweet surprise in the middle of each cookie!
10. Bake & Cool:
Pop the cookies into your preheated oven and bake them for 12-15 minutes, or until the edges and coconut are beautifully golden brown. Once done, take them out and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Now, you can enjoy your chewy, sweet Coconut Raspberry Thumbprint Cookies! They pair perfectly with tea or coffee, making for a delightful snack anytime. Happy baking!
Can I Use Different Jam Flavors?
Absolutely! While raspberry is a classic choice, you can use any jam or preserve you love. Strawberry, apricot, or blueberry also work wonderfully!
How Can I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. This will help keep them fresh and chewy!
Can I Make the Dough Ahead of Time?
Yes, you can! Prepare the dough, roll it into balls, and then freeze them. Place the cookie balls in a single layer in a freezer-safe container for up to a month. When ready to bake, just pop them in the oven straight from the freezer, adding a couple of extra minutes to the bake time.
What Should I Do If the Dough Is Too Sticky?
If your dough is too sticky to work with, simply add a little more flour, a tablespoon at a time, until the dough is manageable. This will help you roll the cookies without much mess!