Description
These Vanilla Coconut Jam Thumbprint Cookies are buttery, soft, and coated with sweet shredded coconut. Each cookie is filled with a dollop of vibrant jam, making them a delightful treat perfect for any occasion. With a tender crumb and a tropical twist, these cookies combine the richness of vanilla and coconut with fruity sweetness for a truly irresistible bite.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter
- 2⁄3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1⁄4 teaspoon salt
Coating & Filling
- 2 eggs
- 2 cups shredded sweetened coconut
- 1⁄3 cup jam or preserves (raspberry, strawberry, or tropical)
Instructions
- Cream Butter and Sugar: Cream together the unsalted butter and granulated sugar in a large bowl until the mixture is light in color and fluffy in texture. Then, beat in the vanilla extract thoroughly.
- Add Dry Ingredients: Gradually add the all-purpose flour and salt to the butter mixture, mixing until a soft dough forms without overworking it.
- Prepare Eggs and Coconut: In one small bowl, beat the eggs lightly. In another bowl, place the shredded sweetened coconut ready for coating.
- Shape and Coat Cookies: Roll the dough into 1-inch balls. Dip each ball first into the beaten eggs, ensuring it is fully coated, then roll it in the shredded coconut until evenly covered.
- Form Thumbprints: Place the coated cookie balls on a parchment-lined baking sheet, spacing them evenly. Use your thumb or a spoon to press a well or indentation into the center of each cookie, creating space for the jam.
- Fill with Jam: Spoon about 1/2 teaspoon of your chosen jam or preserves into the center indentations of each cookie.
- Bake Cookies: Preheat your oven to 350°F (175°C). Bake the cookies for 13 to 15 minutes or until the coconut edges turn golden and the cookies are set but still tender.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- Use sweetened shredded coconut for better flavor and texture.
- Feel free to substitute jam flavors to customize the taste.
- Ensure eggs are well-beaten for even coating.
- Don’t overbake the cookies to keep them soft and tender.
- Store cookies in an airtight container at room temperature for up to 5 days.
