Coconut Raspberry Thumbprints
Delight your taste buds with these irresistible Coconut Raspberry Thumbprints, a dreamy combination of buttery cookies, tropical coconut, and sweet-tart raspberry jam. Perfect for holiday baking or anytime you crave a special treat, these cookies offer a satisfyingly crisp texture paired with a gooey jam-filled center. The dough is rolled in shredded unsweetened coconut for an added layer of flavor and subtle crunch, making each bite a tropical-inspired indulgence. With just 15 minutes of prep time, this easy recipe yields 24 beautiful, bite-sized cookies that are sure to impress at parties or as a thoughtful homemade gift. Whether you're a seasoned baker or a beginner, these Coconut Raspberry Thumbprints are a must-try addition to your cookie repertoire!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1 cup Unsalted butter (softened)
- 0.66 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 2 large Egg yolks
- 2 cups All-purpose flour
- 1 cup Shredded unsweetened coconut
- 2 large Egg whites
- 0.5 cup Raspberry jam
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the vanilla extract and egg yolks to the butter mixture and beat until fully incorporated.
Gradually add the all-purpose flour and salt to the wet ingredients, mixing until a cohesive dough forms.
Shape the dough into small balls, about 1 inch in diameter.
In a small bowl, lightly whisk the egg whites. Place the shredded unsweetened coconut in a separate shallow dish.
Roll each dough ball first in the egg whites, then coat it evenly in coconut.
Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Using your thumb or the back of a teaspoon, press a small indentation into the center of each cookie.
Fill each indentation with about 1/2 teaspoon of raspberry jam, being careful not to overfill.
Bake in the preheated oven for 13-15 minutes, or until the cookies are lightly golden around the edges.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.8 g | 14% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 29 mg | 1% | |
| Total Carbohydrate | 18.0 g | 7% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 9.2 g | ||
| Protein | 1.9 g | 4% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 6 mg | 0% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 30 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
