Description
These Vanilla Coconut Jam Thumbprint Cookies are delightful treats featuring a buttery cookie base rolled in shredded coconut and filled with your favorite fruit jam. Perfectly soft with a slightly crisp edge and a burst of jammy sweetness, they make an ideal snack or dessert for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 2⁄3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1⁄4 teaspoon salt
- 1 large egg
Coating and Filling
- 1 large egg white, lightly beaten (for rolling)
- 1 1⁄2 cups shredded coconut (sweetened or unsweetened)
- 1⁄2 cup thick fruit jam (raspberry, strawberry, or apricot recommended)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy, ensuring a smooth texture for the dough.
- Add Flavor and Egg: Mix in the vanilla extract and one large egg until fully combined, incorporating flavor and binding the ingredients.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt to the wet mixture, stirring continuously until a soft dough forms without overmixing.
- Shape Dough Balls: Roll the dough into 1-tablespoon-sized balls, creating uniform cookie sizes for even baking.
- Coat in Egg White and Coconut: Dip each dough ball into the lightly beaten egg white, then roll it thoroughly in shredded coconut to create a flavorful and textured exterior.
- Arrange and Indent: Place the coated cookies on the prepared baking sheet and gently press a small indentation in the center of each using your thumb or the back of a spoon to hold the jam filling.
- Add Jam: Spoon about half a teaspoon of your chosen fruit jam into the indentation on each cookie, ensuring not to overfill to prevent spillage while baking.
- Bake Cookies: Bake the cookies in the preheated oven for 12–14 minutes, or until the edges are golden brown and the shredded coconut is lightly toasted.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set perfectly.
Notes
- You can use either sweetened or unsweetened shredded coconut depending on your sweetness preference.
- Fruit jams like raspberry, strawberry, or apricot work best for the filling due to their thick consistency and balanced sweetness.
- Be careful not to overfill the jam or it may spill over during baking.
- For a nuttier flavor, try toasting the shredded coconut lightly before rolling the dough balls.
- Store cookies in an airtight container at room temperature for up to 5 days.
