These Coconut Raspberry Thumbprint Cookies are a tasty treat! They have a crunchy coconut outside and a sweet raspberry center that makes every bite a little piece of heaven.
Who knew cookies could be so cute? 😄 I love rolling them in coconut—it makes them feel extra special. They’re perfect for sharing, or just for keeping all to yourself!
Making these cookies is simple, and the fruity filling adds a fun twist. I love serving them with a cup of tea to make snack time feel fancy! Enjoy baking these little gems!
Key Ingredients & Substitutions
Unsalted Butter: This is essential for creating a rich texture. If you’re out of butter, you can substitute with coconut oil for a lighter coconut flavor. It works well in this recipe!
Shredded Coconut: Sweetened coconut is best for this recipe. If you prefer a healthier version, unsweetened coconut can be used, but your cookies will be less sweet. Personally, I love the extra sweetness from the shredded coconut!
Raspberry Jam: The jam is what gives these cookies their delicious center. If you’re not a fan of raspberry, any fruit jam like blueberry or strawberry would be great alternatives. I often mix it up depending on what I have at home!
How Do I Ensure Perfectly Shaped Cookies?
The key to getting those adorable thumbprint shapes is all in the molding and pressing. Follow these steps for success:
- Make sure your dough is well-combined but not over-mixed to maintain a fine texture.
- Roll the dough balls gently and evenly to prevent cracks.
- When pressing your thumb in, do it gently but firmly to create a nice well for the jam.
- Be cautious not to press too hard; you want a defined shape without breaking the dough.
This attention to detail will help create cookies that are not only tasty but look great too! Enjoy baking!
Delicious Coconut Raspberry Thumbprint Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup shredded sweetened coconut, plus extra for rolling
For the Filling:
- 1/2 cup raspberry jam or preserves
How Much Time Will You Need?
This delightful recipe takes about 20 minutes of preparation time and about 12-15 minutes to bake. After baking, let the cookies cool for 5 minutes on the baking sheet, so in total, you’re looking at around 35-40 minutes before these tasty treats are ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). It’s important to line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
2. Cream the Butter and Sugar:
In a large mixing bowl, combine the softened butter and granulated sugar. Use an electric mixer to beat them together until the mixture is light and fluffy—this usually takes about 2-3 minutes.
3. Add the Egg and Vanilla:
Next, beat in the egg and the vanilla extract until everything is fully combined. This will add a lovely flavor to your cookies!
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour and salt. Gradually mix the dry ingredients into the wet mixture until just combined—don’t overmix it!
5. Add Shredded Coconut:
Fold in 1 cup of shredded coconut, making sure it’s evenly distributed throughout the dough.
6. Form and Coat the Dough Balls:
Use your hands to form the dough into 1-inch balls. Roll each ball in additional shredded coconut so they’re nicely coated on the outside.
7. Prepare for Baking:
Place the coated dough balls onto your prepared baking sheet, making sure to leave about 2 inches of space between each cookie.
8. Create the Thumbprint:
Press your thumb (or the back of a small spoon) gently into the center of each cookie to create an indentation where the jam will go.
9. Fill with Raspberry Jam:
Spoon about 1 teaspoon of raspberry jam into the center of each thumbprint. This is where the magic happens!
10. Bake the Cookies:
Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges of the cookies are lightly golden.
11. Cool Down:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
Now, enjoy your delicious Coconut Raspberry Thumbprint Cookies with a cup of tea or coffee, or simply share them with friends and family for a sweet surprise!
Can I Use a Different Type of Jam?
Absolutely! While raspberry jam is delightful, feel free to substitute with any fruit jam or preserves you prefer, such as strawberry, apricot, or even blueberry. Each will give the cookies a unique flavor!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can keep them in the fridge for up to a week or freeze them for up to 3 months. Just make sure to use parchment paper between layers to prevent sticking!
Can I Make the Dough Ahead of Time?
Yes, you can prepare the dough in advance! Wrap it tightly in plastic wrap and refrigerate for up to 2 days. When ready to bake, allow it to sit at room temperature for about 15 minutes before rolling into balls and continuing with the recipe.
What Should I Do if the Dough is Too Sticky?
If your cookie dough feels too sticky to work with, you can add a little extra flour, about a tablespoon at a time, until it reaches a manageable consistency. Just be careful not to add too much, as it can make the cookies dry!
