Coconut Thumbprint Cookies
Delightfully crisp and irresistibly chewy, Coconut Thumbprint Cookies are a heavenly treat that combines buttery cookie dough with a coconut coating and a luscious jam-filled center. Perfect for any occasion, these cookies are made with simple ingredients like sweetened shredded coconut, rich vanilla, and your choice of fruit jam, creating a tropical twist on the classic thumbprint cookie. With only 20 minutes of prep time, they’re as easy to make as they are delicious, making them an ideal homemade dessert for holiday platters, afternoon tea, or a quick indulgence. Whether you choose raspberry, apricot, or strawberry jam, every bite bursts with a perfect balance of textures and flavors. Treat your taste buds with this crowd-favorite cookie recipe that’s as beautiful as it is delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup (softened) unsalted butter
- 0.66 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 0.25 teaspoon salt
- 1 large egg white
- 1.5 cups shredded sweetened coconut
- 0.5 cup jam (such as raspberry, strawberry, or apricot)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the egg yolk and vanilla extract to the butter mixture and beat until well combined.
Gradually mix in the flour and salt until a dough forms. Scrape down the sides of the bowl as needed.
In a small bowl, whisk the egg white until frothy.
Place the shredded coconut in a separate shallow bowl.
Scoop out about 1 tablespoon of dough and roll it into a ball. Repeat with the remaining dough.
Dip each dough ball into the egg white, allowing the excess to drip off, then roll it in the shredded coconut to coat.
Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Use your thumb or the back of a teaspoon to gently press an indentation into the center of each cookie.
Fill each indentation with about 1/2 teaspoon of your favorite jam. Be careful not to overfill to prevent the jam from spilling out during baking.
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the jam is bubbling.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your Coconut Thumbprint Cookies!
Nutrition Facts
Calories |
4326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.4 g | 244% | |
| Saturated Fat | 133.0 g | 665% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 828 mg | 36% | |
| Total Carbohydrate | 644.5 g | 234% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 368.4 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 143 mg | 11% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1173 mg | 25% | |
*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.
