Description
Delightfully rich thumbprint cookies filled with vibrant fruit jam and coated in sweetened shredded coconut, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 large egg whites
- 1 1/2 cups sweetened shredded coconut
- 1/2 cup fruit jam or preserves (raspberry, apricot, or strawberry)
- Powdered sugar (optional, for dusting)
Instructions
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add the egg yolk, vanilla extract, and almond extract (if using) and mix until smooth.
- In a separate bowl, whisk together the all-purpose flour and salt. Gradually add to the wet mixture, stirring until a soft dough forms.
- Beat the egg whites until frothy in a shallow bowl. Roll a tablespoon of dough into a ball, dip in egg whites, then roll in shredded coconut.
- Place the coconut-coated dough balls on a parchment-lined baking sheet and press a deep indentation in each ball.
- Spoon half a teaspoon of jam into each thumbprint.
- Preheat oven to 350°F (175°C) and bake for 14 to 16 minutes until edges are light golden.
- Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.
- Sprinkle with powdered sugar if desired, and enjoy!
Notes
Make sure not to overfill the thumbprints with jam to avoid spilling during baking.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 8g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg