Description
Delicious thumbprint cookies with a creamy coconut exterior and a rich jam center.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 large egg whites
- 1 1/2 cups sweetened shredded coconut
- 1/2 cup fruit jam or preserves (raspberry, apricot, or strawberry)
- Powdered sugar (optional, for dusting)
Instructions
- In a large bowl, beat together the softened butter and granulated sugar until light and fluffy (2-3 minutes).
- Add in the egg yolk, vanilla extract, and almond extract (if using), and mix until smooth.
- In a separate bowl, whisk together the flour and salt.
- Gradually mix the flour mixture into the wet ingredients until just combined.
- Beat the egg whites until frothy in a shallow bowl, and place shredded coconut in another bowl.
- Scoop about 1 tablespoon of dough, roll into a ball, then dip in egg whites and roll in shredded coconut.
- Place each cookie ball on a parchment-lined baking sheet and make an indentation in each with your thumb.
- Fill each thumbprint with about half a teaspoon of jam.
- Bake at 350°F (175°C) for 14-16 minutes until edges are golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack. Dust with powdered sugar if desired.
Notes
For best results, soften the butter beforehand and consider chilling the dough in warm weather.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg