These Coconut Raspberry Thumbprint Cookies are sweet little treats, packed with coconut flavor and a burst of raspberry in the middle. They’re soft, chewy, and perfect for any occasion!
When I make them, the smell of coconut fills my kitchen, and I can’t resist eating a few while they cool. Trust me, they’re so good, you might want to hide some for later! 🍪
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter gives you better control over the saltiness of the cookies. If you need a dairy-free option, coconut oil works well, providing extra coconut flavor!
Granulated Sugar: This adds sweetness and helps with texture. For a less processed option, you can substitute with coconut sugar, which will give a subtle caramel flavor.
Vanilla Extract: Always use pure vanilla extract for the best flavor! If you’re out, you can use almond extract or leave it out for an equally tasty cookie.
All-Purpose Flour: This is essential for structure. If you’re gluten-free, a 1:1 gluten-free flour blend generally works well.
Raspberry Jam: I love using seedless raspberry jam for a smooth texture, but feel free to use any berry jam you prefer, such as strawberry or blackberry!
What’s the Best Way to Shape and Fill Thumbprint Cookies?
Shaping thumbprint cookies is key to making them beautiful and delicious! Here’s how to make this step easy:
- Chill the dough slightly if it’s too soft – this can help control stickiness.
- Roll dough into 1-inch balls and coat them evenly in shredded coconut to enhance flavour.
- When pressing in the center with your thumbs or a spoon, gently but firmly press just enough to create a well without going all the way through.
- Make sure to fill the indentation with jam just before baking to help the cookies hold their shape and flavor.
With these tips, your thumbprint cookies should come out perfect and delicious every time! Happy baking!
How to Make 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
- 1/4 teaspoon salt
- 1 cup sweetened shredded coconut, plus extra for rolling
For the Filling:
- 1/2 cup raspberry jam (seedless preferred)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and another 12-15 minutes to bake. After baking, let the cookies cool on a wire rack, and they’ll be ready to enjoy! Total time is around 30 minutes, plus cooling time.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your cookies will bake evenly. While it’s heating, line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Cream the Butter and Sugar:
In a large mixing bowl, use a hand mixer or a wooden spoon to cream together the softened butter and granulated sugar until the mixture looks light and fluffy. This should take about 2-3 minutes, so be patient—it makes for delicious cookies!
3. Mix in Vanilla Extract:
Add the vanilla extract into the creamed butter and sugar, and mix until everything is combined. The aroma will be delightful!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this mixture to the butter mixture, stirring gently until everything is just combined. Don’t overmix, or your cookies might become tough!
5. Add Coconut:
Fold in 1 cup of shredded coconut into the dough. This will give your cookies a delightful coconut flavor and chewy texture. Yum!
6. Shape the Dough:
Roll the dough into 1-inch balls. You can make them a bit smaller or larger based on your preference! Pour some extra shredded coconut into a shallow bowl and coat each dough ball lightly in the coconut.
7. Prepare the Baking Sheet:
Place the coconut-coated dough balls on your prepared baking sheet, spacing them about 2 inches apart. This gives them room to spread as they bake.
8. Create Indentations:
Press your thumb or the back of a small spoon gently into the center of each dough ball to create an indentation. Be careful not to press all the way through to the baking sheet.
9. Fill with Jam:
Spoon about 1/2 teaspoon of raspberry jam into each indentation. You can adjust the amount based on how jammy you want them!
10. Bake the Cookies:
Bake in your preheated oven for about 12-15 minutes, or until the cookies are lightly golden and the edges of the coconut are toasted. Your kitchen will smell amazing at this point!
11. Cool:
Once baked, allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them firm up and retain their shape.
12. Enjoy:
Your Coconut Raspberry Thumbprint Cookies are now ready to be eaten! Enjoy them with a cup of tea or milk for an extra treat. These cookies can be stored in an airtight container for up to a week, or they can be frozen for longer storage.
Happy baking! 🍪
Can I Substitute the Raspberry Jam with Other Flavors?
Absolutely! You can use other fruit jams like strawberry, blueberry, or apricot. Just make sure the consistency is similar to raspberry jam, so it holds up well in the cookie indentation.
How do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them in a single layer, then transfer to a freezer bag for up to 3 months.
What Can I Use Instead of Unsalted Butter?
If you need a dairy-free option, you can substitute unsalted butter with coconut oil or a vegan butter substitute. This will add a lovely coconut flavor while keeping the cookies moist!
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough up to a day in advance. Just wrap it tightly in plastic wrap and refrigerate. When ready to bake, let it sit at room temperature for about 10-15 minutes before rolling into balls.