Description
Delicious coconut thumbprint cookies filled with your choice of jam.
Ingredients
Scale
- 1 cup unsalted butter
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 eggs
- 2 cups shredded sweetened coconut
- 1/3 cup jam or preserves (raspberry, strawberry, or tropical)
Instructions
- Cream together butter and sugar until light and fluffy. Beat in vanilla extract.
- Gradually add flour and salt. Mix until a soft dough forms.
- In a small bowl, beat eggs. In another bowl, place shredded coconut.
- Roll dough into 1-inch balls. Dip each ball into the beaten egg, then coat in coconut.
- Place cookies on a parchment-lined baking sheet. Press a thumbprint or use a spoon to make a well in each cookie.
- Fill each center with 1/2 teaspoon jam.
- Bake at 350°F (175°C) for 13–15 minutes, until coconut turns golden and cookies are set.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Feel free to experiment with different flavors of jam.
- Ensure the cookies are completely cool before transferring to a wire rack to avoid breaking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg