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Coconut Jam Thumbprint Cookies

Coconut Jam Thumbprint Cookies for Comforting Sweet Moments

Delightful Coconut Jam Thumbprint Cookies blend buttery cookie base with fruity jam, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 30 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup sugar Consider brown sugar for a richer taste.
  • 3.5 cups all-purpose flour Swap with gluten-free flour for a gluten-free variation.
  • 2 tsp vanilla extract Opt for pure extracts for more intense flavor.
  • 0.5 tsp kosher salt Feel free to use sea salt instead.
  • 1.5 cups unsalted butter (softened) Avoid cold butter for tender texture.
  • 1 large egg (room temperature) A flax egg serves well as a vegan substitute.
  • 1 tbsp water Use for an egg wash; feel free to omit.
For the Jam Filling
  • 0.25 cup jam (any flavor) Try coconut or apricot for a delicious twist.
For the Coconut Coating
  • 6 oz sweetened flaked coconut (toasted) For a less sweet version, use unsweetened coconut.

Equipment

  • mixing bowls
  • Skillet
  • baking sheets
  • Parchment Paper
  • plastic wrap
  • whisk
  • measuring cups
  • Mixing Spoon

Method
 

Step‑by‑Step Instructions
  1. Toast the sweetened flaked coconut in a dry skillet over medium heat for about 3-4 minutes until golden brown.
  2. In a large bowl, whisk together flour and salt. Cream softened butter with sugar until light and fluffy. Add vanilla extract.
  3. Gradually mix the flour mixture into the creamed butter and sugar. Form into a ball, flatten to a disk, wrap, and refrigerate for 30 minutes.
  4. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  5. Scoop chilled dough into 30 portions, shape into balls, dip in egg wash, then roll in toasted coconut.
  6. Place coconut-coated balls on sheets, create an indentation in each, and fill with jam.
  7. Bake for 18-20 minutes until edges are light golden brown. Let rest for 2 minutes before cooling on a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 80mgPotassium: 30mgFiber: 1gSugar: 8gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Ensure ingredients like butter and egg are at room temperature for best results. Watch the toasted coconut to prevent burning and chill the dough for better texture.

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