Coconut Raspberry Thumbprint Cookies are like little bites of paradise! These cookies are sweet, chewy, and packed with coconut flavor, making them a tropical treat.
The raspberry jam centers are the cherry on top—oops, I mean the raspberry! 😉 They add a perfect burst of fruity sweetness. I love making a batch for friends; they never last long!
Key Ingredients & Substitutions
Unsalted Butter: Butter adds richness and flavor. You can use a vegan butter alternative if you’re looking for a dairy-free option. Just check that it has a similar fat content for the best results.
Granulated Sugar: Sugar helps to sweeten and create a tender texture. If you need to reduce sugar, you can try coconut sugar for a bit of a caramel twist, but it might change the color slightly.
Shredded Sweetened Coconut: This gives the cookies a chewy texture. If you prefer unsweetened coconut, that’s fine too—but adjust the sugar to taste! You can also switch coconut for chopped nuts for a different crunch.
Raspberry Jam: While raspberry is delicious, feel free to swap with any jam you like—strawberry, apricot, or even lemon curd for a zesty twist! Just make sure it’s thick enough to hold in the center.
How Do I Get the Perfect Thumbprint in My Cookies?
Creating that perfect thumbprint is easy with just a few careful steps. Make sure to do it while the dough is still soft. Here’s how:
- After rolling the dough into balls, use a clean thumb or the back of a teaspoon to gently push into the center. Don’t go all the way through!
- If the dough cracks a little, just press it back together. It’s okay if it doesn’t look perfect.
- Fill the indentation with your jam before baking; the heat will help it set up nicely.
And remember, even if they’re not perfectly round, they’ll still taste amazing!
Coconut Raspberry Thumbprint Cookies
Ingredients You’ll Need:
For The Cookie Base:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
For The Coating and Filling:
- 1 cup shredded sweetened coconut
- 1/2 cup raspberry jam (seedless preferred)
How Much Time Will You Need?
This recipe will take about 30 minutes of active preparation time. After you bake them, you’ll need to let the cookies cool for about 5 minutes on the baking sheet before transferring them to a wire rack. So all in all, you’re looking at about 45 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that the cookies bake evenly. Line a baking sheet with parchment paper or silicone baking mat to prevent sticking.
2. Cream the Butter and Sugar:
In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar. Beat until the mixture is light and fluffy—this usually takes about 2-3 minutes.
3. Add the Vanilla:
Once the butter and sugar are well combined, mix in the vanilla extract for that delicious flavor boost!
4. Combine the Dry Ingredients:
In another bowl, whisk together the all-purpose flour and salt. This helps to distribute the salt and prevents any clumps in your dough.
5. Mix it All Together:
Gradually add the dry flour mixture to the butter mixture, mixing until everything is just combined. Don’t over-mix; you want the dough to be soft and slightly sticky.
6. Prepare the Coconut:
Pour the shredded sweetened coconut into a shallow bowl. This will help you coat the dough balls easily.
7. Form the Dough Balls:
Roll the dough into 1-inch balls with your hands. Once you’ve rolled a ball, coat it in the shredded coconut, pressing it lightly to make sure it sticks well.
8. Arrange on the Baking Sheet:
Place the coconut-coated balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
9. Make the Indentations:
Use your thumb or the back of a teaspoon to gently press an indentation in the center of each dough ball. Be careful not to press all the way through!
10. Fill with Raspberry Jam:
Fill each indentation with about 1/2 teaspoon of raspberry jam—enough to cover the hole but not overflow. This will create a delightful jammy center!
11. Bake the Cookies:
Put the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges begin to turn a lovely golden brown.
12. Let Them Cool:
Once baked, remove the cookies from the oven and let them sit on the baking sheet for about 5 minutes. This helps them firm up a bit. After that, transfer them to a wire rack to cool completely.
Enjoy these chewy, coconutty thumbprint cookies filled with sweet raspberry goodness! Perfect for a snack or dessert. 😊
Can I Substitute Different Types of Jam?
Absolutely! While raspberry jam is delicious, you can easily swap it out for other flavors. Try strawberry, apricot, or even lemon curd for a unique twist. Just ensure it’s thick enough to hold in the cookie’s center.
How Should I Store These Cookies?
Store your Coconut Raspberry Thumbprint Cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can refrigerate them for up to a week or freeze them for up to 3 months!
Can I Make the Dough Ahead of Time?
Yes, you can prepare the dough ahead and refrigerate it! Shape the dough into balls and roll them in coconut, then place them in an airtight container. They can be stored in the fridge for up to 2 days before baking.
What If My Cookies Spread Too Much?
If your cookies spread excessively during baking, it may be due to soft butter or too much mixing. Ensure your butter is at room temperature but not overly soft, and mix the dough just until combined. Chilling the dough for 30 minutes before baking can also help control spreading.
