Coconut Raspberry Thumbprint Cookies
These Coconut Raspberry Thumbprint Cookies are the kind of treat you fall in love with from the very first bite. They’re buttery, soft in the center, lightly crisp at the edges, and full of coconut in every mouthful. The bright raspberry jam adds just the right pop of freshness and color, making them feel special without being fussy.
Ingredients
For Raspberry Jam
- 9 oz (250g) raspberries , fresh or frozen
- 1/3 cup (70g) sugar
- 2 tbsp (30g) lemon juice
For the Coconut Cookie Dough
- 1 cup (226g) unsalted butter , room temperature
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1 tsp (5g) vanilla extract
- 2 cups (250g) all-purpose flour
- 1/4 tsp (1g) salt
- 1 cup (90g) shredded coconut , unsweetened
For Finishing
- unsweetened shredded coconut for rolling
- coconut milk for rolling
Instructions
Prepare the raspberry jam.
- Place raspberries, sugar and lemon juice in a small saucepan and place over medium heat.
- Bring to a boil and cook for about 5 minutes or until thickens.
- Remove from heat and let cool completely.
Make the dough.
- In a medium bowl, combine flour with salt and shredded coconut.
- In a large bowl, cream together the butter and sugar until light and fluffy, for about 2–3 minutes.
- Add the egg and vanilla.
- Mix until smooth.
- Mix in the flour mixture just until combined, do not overmix.
- Chill the dough for 20–30 minutes if it feels too soft to shape.
- Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
Shape the cookies.
- Scoop dough into 1-inch (aprox. 3cm) balls, about 1 tablespoon each.
- Roll each ball in coconut milk.
- Then roll into shredded coconut for more texture.
- Place on a parchment-lined baking sheet.
- With your thumb or the back of a ½-teaspoon measure, press an indent into the center.
- Spoon raspberry jam into each indentation. Don’t overfill the thumbprints, the jam will bubble slightly.
- Bake at 350°F (180°C) for 12–14 minutes, until the edges are lightly golden and the bottoms are set.
- Let cool on the baking sheet for 5 minutes, then transfer to a rack.
Nutrition
Serving: 1 cookieCalories: 116kcalCarbohydrates: 13.72gProtein: 1.63gFat: 6.35gSaturated Fat: 4.34gTrans Fat: 0.001gCholesterol: 14mgSodium: 26mgPotassium: 47mgFiber: 1.3gSugar: 6.19gVitamin A: 139IUVitamin C: 2.7mgCalcium: 9mgIron: 0.66mg