These Coconut Raspberry Thumbprint Cookies are simply charming! With a soft base of coconut and a burst of sweet raspberry in the center, they’re perfect for snacking or sharing.
I love how these cookies look fancy but are super easy to make. They always disappear fast at parties. Who can resist that fruity jam paired with coconut goodness? 😋
Key Ingredients & Substitutions
Unsalted Butter: Butter adds richness and flavor to cookies. If you’re dairy-free, try using a plant-based butter instead. It works great and keeps the texture intact.
Granulated Sugar: This will sweeten your cookies. If you’re looking for a healthier option, you can use coconut sugar or even honey, but remember the texture might vary slightly.
Unsweetened Shredded Coconut: This is key for the cookie’s flavor and texture. You can swap it with finely chopped nuts like almonds or pecans if you prefer a nutty taste. Just use them sparingly!
Raspberry Jam: While raspberry jam gives a sweet-tart flavor, other jams like strawberry or apricot make for a delicious twist. Choose whichever flavor you love most!
How Do You Make the Perfect Cookie Indentation?
Creating a perfect indentation is crucial for holding that tasty jam! Here’s how to get it just right:
- Use a clean thumb or the back of a small spoon to press down in the center of each dough ball.
- Be careful not to press it too hard; you want a nice well but not all the way through.
- Make sure you don’t skip this step! The indentation helps keep the jam from overflowing as the cookies bake.
Trust me, mastering this technique ensures your cookies not only look lovely but also taste fantastic with the right amount of filling! Happy baking!
How to Make Coconut Raspberry Thumbprint Cookies
Ingredients You’ll Need:
For the Dough:
- 1/2 cup (115g) unsalted butter, softened
- 1/3 cup (67g) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/4 cups (150g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (65g) unsweetened shredded coconut, plus extra for rolling
For the Fillings:
- 1/3 cup raspberry jam (seedless or regular)
Time Needed:
This delightful recipe takes about 20 minutes to prep and around 12-15 minutes to bake. Allow an additional 5 minutes to cool, and you’ll have delicious cookies in just about 40 minutes!
Step-by-Step Instructions:
1. Prepping to Bake:
First, preheat your oven to 350°F (175°C). While it’s warming up, line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze!
2. Creaming the Butter and Sugar:
In a large bowl, use a hand mixer or a sturdy spoon to cream the softened butter and granulated sugar together until the mixture is light and fluffy. This step is important because it helps create a nice texture for your cookies.
3. Adding the Egg and Vanilla:
Next, beat in the egg yolk and vanilla extract until everything is well combined. The mixture should be smooth and creamy.
4. Mixing Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and shredded coconut. This is to ensure that the baking powder and salt are evenly distributed throughout the flour.
5. Combining Ingredients:
Gradually add the dry mixture into the butter mixture. Mix it until a soft dough forms. Be careful not to overmix; just combine until it’s all together!
6. Shaping the Cookies:
Roll the dough into about 1-inch balls. Once you have your balls, roll each one in the extra shredded coconut to give them a lovely finish.
7. Preparing for the Oven:
Place the coconut-coated dough balls on the lined baking sheet, spacing them about 2 inches apart. This helps ensure they have room to spread as they bake.
8. Making Indentations:
Using your thumb or the back of a small spoon, press gently in the center of each cookie to create an indentation. Don’t press too hard; you just want to make a nice little well for the jam!
9. Filling with Jam:
Now it’s time to fill those indentations! Spoon about 1/2 teaspoon of raspberry jam into each well. Don’t overfill them; just a little will do!
10. Baking:
Bake the cookies in your preheated oven for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them towards the end so they don’t burn!
11. Cooling Down:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. This cooling step is crucial for the best texture!
12. Enjoy!
These Coconut Raspberry Thumbprint Cookies are ready to be devoured! Enjoy them with a cup of tea or share them with friends. Happy baking!
Can I Use Different Types of Jam?
Absolutely! While raspberry is the traditional choice, feel free to experiment with other flavors like strawberry, blueberry, or even apricot jam. Each will give a unique twist to the cookies!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for later enjoyment—just make sure to layer them with parchment paper to prevent sticking!
Can I Make This Recipe Vegan?
Yes! You can replace the butter with a plant-based alternative and use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for a few minutes) instead of the egg yolk. They’ll turn out just as delicious!
What If My Dough Is Too Sticky?
If the dough feels too sticky to roll, try chilling it in the fridge for about 30 minutes. This will firm it up and make it easier to shape the cookies!