Description
Delicious coconut thumbprint cookies filled with raspberry or strawberry jam.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 0 cup granulated sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 0 teaspoon salt
- 2 egg whites
- 1 cup sweetened shredded coconut
- 0 cup raspberry or strawberry jam
Instructions
- Cream the softened butter and sugar in a large bowl until light and fluffy.
- Add in the egg yolks and vanilla extract, mixing until well combined.
- Gradually stir in flour and salt until a soft dough forms.
- Roll dough into 1-inch balls.
- Beat egg whites in a small bowl until frothy. Dip each dough ball into egg white, then roll in shredded coconut.
- Place balls on a parchment-lined baking sheet and press a thumbprint into the center of each.
- Fill each indentation with 0 teaspoon of jam.
- Bake at 350°F (175°C) for 12–15 minutes, or until edges are lightly golden.
- Let cookies cool on the baking sheet before transferring to a wire rack.
Notes
- Ensure butter is softened for easier mixing.
- Cooling time allows cookies to firm up for better texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 5g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg