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Delicious Coconut Thumbprint Cookies with a fruity filling and coconut topping

Coconut Thumbprint Cookies

These old-fashioned coconut thumbprint cookies are buttery and chewy, topped with raspberry or apricot jam, making them a perfect treat for any cookie platter.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 36 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 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.
For the filling
  • 1 jar raspberry or apricot jam Use a good-quality preserve for best flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter and sugar until light and fluffy (about 2–3 minutes).
  3. Beat in the egg and stir in the vanilla, adding almond extract and lemon zest if using.
  4. In a separate bowl, whisk together flour, salt, and shredded coconut.
  5. Gradually add the dry mixture to the wet mixture, mixing until a soft dough forms. Don’t overwork it.
  6. Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
Baking
  1. Scoop about 1 tablespoon of dough for each cookie, roll into a ball and place 2 inches apart on prepared baking sheets.
  2. Use your thumb or the back of a small spoon to press a shallow indentation into each ball and fill with about 1/2 teaspoon of jam.
  3. Bake for 15–20 minutes until lightly golden at the edges, rotating the sheets halfway through if needed.
  4. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Serve cookies at room temperature. Pair beautifully with strong black tea or floral Earl Grey. They can be frozen for later use.