Name: Coconut Thumbprint Cookies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 3.5 cups all-purpose flour (For a slightly denser cookie, swap 1/2 cup for whole wheat pastry flour.); 3/4 pound unsalted butter, softened (Should be at room temperature.); 1 cup granulated sugar; 1 large egg; 1 teaspoon pure vanilla extract; 1/4 teaspoon almond extract (Optional but adds a complementary note to the jam.); 1/4 teaspoon coarse kosher salt; 1 tablespoon lemon zest (Optional — brightens the flavor.); 7 ounces sweetened shredded coconut (Toast for extra depth if desired.); 1 jar raspberry or apricot jam (Use a good-quality preserve for best flavor.)

I’ve been making these coconut thumbprint cookies for years — they’re the kind of old-fashioned, jam-topped cookie that disappears at a holiday platter faster than you can say “second batch.” Crunch from shredded coconut, a tender buttery base, and a burst of raspberry or apricot jam make them reliably crowd-pleasing. If you love simple bakery-style cookies you can make at home, they’re a perfect weekend project (and a great recipe to adapt if you’re trying one of the lighter coconut recipes like 4-ingredient crispy coconut-oat cookies).

Why you’ll love this dish

These cookies are a small-batch wonder: buttery, slightly chewy, and studded with sweet coconut. They’re easy to scale up for a bake sale or halve for a quiet afternoon treat. They’re also kid-friendly (little hands love making the thumbprints) and forgiving — the dough tolerates a short chill and small shaping differences without losing texture.

“Perfect balance of buttery cookie and jam — everyone asks for the recipe.”

They’re ideal for holiday cookie exchanges, afternoon tea, or packing into lunchboxes. If you like fruit-forward biscuits, try them alongside other coconut-forward recipes like the cherry coconut cookies for a themed platter.

How this recipe comes together

This is a short, four-stage process:

Cream the butter and sugar until light — that gives the cookies their tender crumb.
Add the egg and extracts for flavor.
Stir in the flour, salt, and shredded coconut to form a soft dough, chill briefly to firm up, then portion.
Press thumbprints, fill with jam, and bake until the edges are just golden.

Expect about 30–40 minutes total active time, plus 30 minutes to chill the dough. You’ll end up with cookies that are crisp at the edges, tender in the center, and pleasantly coconutty.

What you’ll need

3 1/2 cups all-purpose flour (for a slightly denser cookie, swap 1/2 cup for whole wheat pastry flour)
3/4 pound (3 sticks) unsalted butter, softened to room temperature
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract (optional — adds a complementary note to the jam)
1/4 teaspoon coarse kosher salt
1 tablespoon lemon zest (optional — brightens the flavor)
7 ounces sweetened shredded coconut (toasted for extra depth, if you like)
Raspberry or apricot jam (use a good-quality preserve for best flavor)

If you want a chewier coconut note, fold in a tablespoon of sweetened condensed milk or substitute part of the flour with finely ground oats. For a lower-sugar option, use a sugar substitute suitable for baking and a reduced-sugar jam. For ideas on coconut-forward swaps, check this coconut oat cookies guide: coconut oat cookies.

Directions to follow

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, beat the softened butter and sugar with a hand mixer or stand mixer until light and fluffy — about 2–3 minutes. This step traps air and makes a tender cookie.
Beat in the egg, then stir in the vanilla, and add almond extract and lemon zest if using. Mix until smooth.
In a separate bowl, whisk together the flour, kosher salt, and shredded coconut to distribute the coconut evenly.
Gradually add the dry mixture to the wet mixture, mixing just until a soft dough forms. Don’t overwork it.
Wrap the dough in plastic wrap and refrigerate for about 30 minutes. Chilling firms the dough so the cookies hold their shape.
Scoop about 1 tablespoon of dough per cookie. Roll each scoop into a ball and place them 2 inches apart on the prepared baking sheets.
Use your thumb (or the back of a small spoon) to press a shallow indentation into the center of each ball. Fill each thumbprint with about 1/2 teaspoon of jam — don’t overfill, or the jam will bubble over.
Bake 15–20 minutes, until the cookies are lightly golden at the edges. Rotate the sheets halfway through if your oven has hot spots.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Best ways to enjoy it

Serve these cookies at room temperature so the jam sets but stays soft. They pair beautifully with a strong black tea or a floral Earl Grey. For a brunch spread, place them on a tiered platter with shortbread and biscotti. If serving to guests, garnish the platter with a few fresh raspberries or lemon slices to echo the flavors in the cookies.

How to store & freeze

Room temperature: Store in an airtight container layered with parchment paper for up to 3 days.
Refrigerator: Keep in an airtight container for up to 1 week — bring to room temperature before serving to soften the jam.
Freezing: Freeze unbaked dough balls on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen; add 2–3 minutes to the baking time. For baked cookies, freeze in a single layer on a sheet, then stack with parchment between layers in an airtight container for up to 2 months.
Food safety note: if using fresh fruit jam (refrigerated after opening), follow the jam label for storage once opened and avoid leaving refrigerated jam-filled cookies at room temperature for extended periods.

Helpful cooking tips

Soften butter to room temperature but not greasy — it should yield slightly when pressed. Over-soft butter makes the dough slack.
Cream butter and sugar until pale — that creates the right texture.
If your dough feels sticky even after chilling, add a tablespoon of flour at a time until it’s workable.
For neater thumbprints, use the rounded end of a wooden spoon to make a uniform well.
Toast the shredded coconut lightly in a dry skillet for 3–4 minutes for extra flavor; cool before adding.
If you want a slightly healthier option or oat texture, try adaptations inspired by coconut oatmeal cookies: coconut oatmeal cookies.

Creative twists

Chocolate-hazelnut: Fill the thumbprints with a spoonful of Nutella and sprinkle toasted hazelnuts on top.
Lemon-curd centers: Swap jam for lemon curd for bright, tangy bites.
Tropical: Use mango or pineapple jam and add a teaspoon of shredded macadamia nuts.
Gluten-free: Substitute a 1:1 gluten-free baking flour and reduce chilling time briefly to compensate for different hydration.
Vegan: Use vegan butter, a flax egg (1 tbsp ground flax + 3 tbsp water), and a jam without added gelatin.

FAQ

Q: How many cookies does this recipe make?
A: Yield depends on size, but using 1-tablespoon scoops you’ll get roughly 36–40 cookies.

Q: Can I use unsweetened coconut?
A: Yes. Unsweetened will reduce sweetness and make the coconut flavor a touch more toasted-tasting; you may prefer to increase the jam slightly to balance.

Q: What if my jam bubbles over while baking?
A: Reduce the amount of jam per thumbprint next time (about 1/2 teaspoon). Also ensure the indentation is deep enough so the jam sits in the well and not on the surface.

Q: Can I make these ahead?
A: You can form the dough balls and freeze them, or bake them and freeze fully cooled cookies. Thaw baked cookies at room temperature before serving.

Conclusion

If you want another coconut-and-raspberry spin on a thumbprint cookie, take a look at this detailed version from Sense & Edibility’s coconut-raspberry thumbprint cookies for inspiration. For a jam-forward, coconut-packed alternative, see the coconut jam thumbprint cookies at Two Sugar Bugs’ recipe.