Description
These Vanilla Coconut Jam Thumbprint Cookies are buttery, coconut-coated shortbread cookies filled with vibrant jam. Perfectly soft in the center with lightly toasted coconut on the outside, they’re easy to make and even easier to enjoy. Customizable with your favorite jams, they’re ideal for holidays, parties, or a sweet treat with tea.
Ingredients
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
1 large egg white, lightly beaten (for rolling)
1 1⁄2 cups shredded coconut (sweetened or unsweetened)
1⁄2 cup thick fruit jam (like raspberry, strawberry, or apricot)
Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together butter and sugar until light and fluffy.
3. Add vanilla extract and egg, mixing until combined.
4. Gradually add flour and salt, mixing until dough forms.
5. Roll dough into 1-tablespoon-sized balls.
6. Dip each ball into the beaten egg white, then roll in shredded coconut to coat.
7. Place cookies on prepared baking sheet and press a small indentation in the center of each using your thumb or the back of a spoon.
8. Spoon about 1⁄2 teaspoon of jam into each indentation.
9. Bake for 12–14 minutes, or until edges are golden and coconut is lightly toasted.
10. Allow cookies to cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
If your jam is runny, simmer it briefly on the stove to thicken before using.
For best texture, use finely shredded coconut to ensure even toasting.
Refrigerate the dough for 15 minutes before rolling if your kitchen is warm.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8g
- Sodium: 35mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
Keywords: coconut cookies, jam thumbprints, holiday cookies