These Coconut Raspberry Thumbprint Cookies are sweet little treats filled with raspberry jam and sprinkled with coconut flakes. They’re soft, chewy, and bursting with flavor!
Making these cookies is a fun activity, especially when you get to make the little indents for the jam. I love watching them disappear in no time during family visits! 🥳
Key Ingredients & Substitutions
Unsalted Butter: This is the base of your cookies, making them rich and tender. If you need a dairy-free option, try using coconut oil or plant-based butter. Both work well and keep the cookie moist.
Granulated Sugar: This gives sweetness and helps with texture. For a healthier alternative, consider using coconut sugar or a sugar substitute like Stevia, but be mindful of the quantity needed as they may vary in sweetness.
Raspberry Jam: This is the star filling! If you prefer another fruit, feel free to swap for strawberry, blueberry, or even apricot jam. It’s all about what you enjoy!
Shredded Coconut: Sweetened shredded coconut adds flavor and texture. You could replace it with finely chopped nuts like almonds or pecans for a different twist, or use unsweetened coconut if you want to cut back on sugar.
How Can You Ensure Your Cookies Stay Soft and Chewy?
Getting that perfect soft and chewy texture takes a little attention, especially with the baking time. Here are my tips:
- Make sure you don’t overmix the dough once you add the flour. This keeps the cookies tender.
- Bake until the edges just start to turn golden. Overbaking can dry them out.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack. This helps them set without losing softness.
By keeping these tips in mind, you’ll have delicious cookies that are not only beautiful but utterly enjoyable!
Coconut Raspberry Thumbprint Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup shredded sweetened coconut
For the Filling and Decoration:
- 1/2 cup raspberry jam (or preserves)
- Optional: 1/2 cup powdered sugar for dusting or white chocolate drizzle
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and 12-15 minutes of baking. Once baked, give them about 5 minutes to cool on the baking sheet, and then let them cool completely on a wire rack. In total, you should be looking at around 40 minutes before they’re ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). While that’s happening, grab a baking sheet and line it with parchment paper to keep your cookies from sticking.
2. Cream the Butter and Sugar:
In a large mixing bowl, combine the softened butter and granulated sugar. Use a hand mixer or a spatula to mix them together until the mixture is light, fluffy, and well combined. This step is super important as it helps create a delicate texture for your cookies!
3. Add Vanilla and Dry Ingredients:
Next, mix in the vanilla extract. In a separate bowl, whisk together the flour and salt. Gradually add these dry ingredients to your butter mixture. Stir until everything is just combined and a soft dough forms; don’t overmix!
4. Incorporate Coconut:
Now, fold in about 1/2 cup of shredded coconut into the dough. This will give your cookies that lovely coconut texture and flavor.
5. Shape the Cookies:
Roll the dough into 1-inch balls and then roll each ball gently in the remaining shredded coconut to coat the outside. This will make them look beautiful!
6. Prepare for Baking:
Place the coconut-covered balls onto your prepared baking sheet. Make sure to leave about 2 inches between each one to allow for spreading while baking.
7. Make Indentations:
Using your thumb (or the back of a small spoon), press gently into the center of each cookie to create an indentation for the jam filling.
8. Fill with Raspberry Jam:
Now it’s time for the fun part! Fill each indentation with about 1/2 teaspoon of raspberry jam. Don’t worry if it looks a bit messy; that’s perfectly fine—it’ll look great once it’s baked!
9. Bake Your Cookies:
Pop the baking sheet into your preheated oven and bake for 12-15 minutes, or until the edges of the cookies are just lightly golden.
10. Cool and Serve:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, gently transfer them to a wire rack to cool completely. If you like, once they’re cooled, you can dust them with powdered sugar or drizzle some melted white chocolate on top for extra flair!
Enjoy these delightful Coconut Raspberry Thumbprint Cookies with a cup of tea or coffee—happy baking!
Can I Use a Different Jam or Preserve?
Absolutely! While raspberry jam is the classic choice, you can easily substitute it with any fruit jam or preserve you like, such as strawberry, blackberry, or apricot. It’s a great way to customize the flavor!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to stay fresh longer, you can refrigerate them for up to a week, though they may lose some texture.
Can I Freeze the Dough?
Yes, you can freeze the cookie dough! Shape the dough into balls, then place them on a baking sheet to freeze individually. Once frozen, transfer them to a freezer-safe bag. They can be baked from frozen; just add an extra 2-3 minutes to the baking time!
What If I Don’t Have Shredded Coconut?
If you’re out of shredded coconut, you can replace it with finely chopped nuts, such as almonds or walnuts, for a different texture and flavor. Alternatively, you can skip it altogether for plain thumbprint cookies!
