These Coconut Raspberry Thumbprint Cookies are sweet little bites filled with tangy raspberry jam and rolled in crunchy coconut. They look adorable and taste amazing!
I love how simple they are to make. Plus, they’re the perfect treat to share with friends or keep all to yourself—no judgment here! 😻
Just mix, roll, and bake. I usually enjoy them with a cup of tea. They make any afternoon feel special and cozy!
Key Ingredients & Substitutions
Unsalted Butter: Softened butter is crucial for creamy texture. If you’re after a dairy-free version, coconut oil works well, but it may change the taste slightly. I find that using butter gives the richest flavor—always my go-to!
Granulated Sugar: Regular granulated sugar gives the right sweetness. If you’re using a sugar substitute, like coconut sugar, keep in mind it may add a slight caramel flavor and affect texture.
All-Purpose Flour: This is the base of your cookies. For a gluten-free option, use a 1:1 gluten-free flour blend; it usually works perfectly without changing much in the recipe!
Sweetened Shredded Coconut: Coconut adds richness and crunch. You can swap with unsweetened coconut for a less sweet result or even use finely chopped nuts like almonds for a different textural twist.
Raspberry Jam: Raspberry is fantastic, but you can use any fruit jam you love—strawberry or apricot work great too. If you prefer fresh fruit, mash up some berries with a bit of sugar and use them instead!
How Do I Get the Perfect Cookie Shape and Jam Fill?
Shaping and filling the cookies may seem tricky, but it’s simple with a bit of practice! Here’s how to ensure great results:
- First, keep the dough cold until you’re ready to shape. This helps maintain structure and prevents spreading during baking.
- When rolling the dough balls, make them uniform in size for even baking. I like to use a cookie scoop for consistency.
- Press down gently to create a well but ensure not to push too hard; it needs to hold the jam without breaking the cookie.
- When adding jam, fill the well generously, but don’t overfill—too much jam may spill over as they bake. 1/2 teaspoon usually does the trick!
By following these tips, you’ll achieve lovely, even cookies that are full of delicious flavor! Enjoy baking!
Coconut Raspberry Thumbprint Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup sweetened shredded coconut, plus more for rolling
For the Filling:
- Raspberry jam (about 1/2 cup)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 12-15 minutes to bake. Be sure to let your cookies cool for a few minutes after baking, making the total time around 30 minutes before you can enjoy them!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This step is important to ensure your cookies bake evenly. While the oven is warming up, you can get everything else ready!
2. Cream Together Butter and Sugar:
In a large bowl, use your mixer to cream the softened butter and granulated sugar together until the mixture becomes light and fluffy. This should take about 2-3 minutes. It’s a vital step for a nice texture!
3. Add Vanilla:
Mix in the vanilla extract into the buttery goodness. This will add a lovely flavor to your cookies!
4. Whisk Dry Ingredients:
In another bowl, whisk together the all-purpose flour and salt until well combined. This helps to evenly distribute the salt throughout the dough.
5. Combine Mixtures:
Gradually add the flour mixture to the butter mixture, mixing just until combined. You don’t want to overmix; we’re going for tender cookies here. Gently fold in 1/2 cup of shredded coconut to add that delightful crunch.
6. Shape the Cookies:
Use your hands to shape the dough into 1-inch balls. Once shaped, roll each ball in some additional shredded coconut, making them look lovely and tropical!
7. Prepare for Baking:
Place the coconut-coated dough balls on your lined baking sheet, making sure to leave about 2 inches between them. They’ll spread a little while baking, so give them room!
8. Create Indentations:
Next, use your thumb or the back of a small spoon to gently press an indentation into the center of each dough ball. This is where the jam will go, so make a nice little well!
9. Fill with Jam:
Now, fill each indentation with about 1/2 teaspoon of raspberry jam. Don’t overfill though, or the jam might spill over while they bake!
10. Bake:
Pop your baking sheet into the oven and bake for 12-15 minutes, or until the edges of the cookies are lightly golden. Your kitchen will smell heavenly!
11. Cool the Cookies:
Once baked, take them out of the oven and let them cool on the baking sheet for a few minutes. After that, transfer the cookies to a wire rack to cool completely. This keeps them from getting soggy on the bottom.
12. Enjoy Your Cookies!
And there you have it—delicious Coconut Raspberry Thumbprint Cookies that are ready to be enjoyed! Perfect for any occasion, or just because. Happy baking!
Can I Use Coconut Flour Instead of All-Purpose Flour?
Coconut flour absorbs more moisture than all-purpose flour, so it’s not a direct substitute. If you want to use coconut flour, try using only 1/4 cup of coconut flour combined with 1/4 cup of any other gluten-free flour, and add extra liquid to the dough accordingly.
What Jam Can I Substitute for Raspberry Jam?
Feel free to substitute with any other fruit jam you prefer! Strawberry, apricot, or blueberry jams work great and provide a delicious twist. Just ensure the jam is thick enough to hold its shape in the cookie’s center.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to keep longer, you can freeze them for up to 3 months. Just make sure to layer them with parchment paper to prevent sticking.
Can I Make the Dough In Advance?
Absolutely! You can make the dough ahead of time and refrigerate it for up to 2 days. Just wrap it tightly in plastic wrap. When you’re ready to bake, let it soften slightly at room temperature before rolling into balls and proceeding with the recipe.