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Delicious coconut raspberry thumbprint cookies on a plate, showcasing a coconut-flavored cookie with a raspberry jam center.

Coconut Raspberry Thumbprint Cookies

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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 130
Ingredients Method Notes

Ingredients
  

  • 1 cup 2 sticks unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 1 cup shredded sweetened coconut plus extra for rolling
  • 1/2 cup raspberry jam or preserves

Method
 

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Cream butter and sugar until light and fluffy, 2-3 minutes.
  3. Beat in egg and vanilla.
  4. Whisk flour and salt separately, then mix into the wet ingredients until just combined.
  5. Fold in 1 cup shredded coconut.
  6. Form dough into 1-inch balls and roll each in extra coconut.
  7. Place on baking sheet, spaced 2 inches apart. Press a thumbprint into the center of each.
  8. Fill each indentation with about 1 tsp raspberry jam.
  9. Bake 12-15 minutes until edges are lightly golden.
  10. Cool on the sheet 5 minutes, then transfer to a wire rack

Notes

Store at room temperature up to 5 days, refrigerate up to a week, or freeze up to 3 months with parchment between layers. Dough can be made ahead and refrigerated up to 2 days.