Black-Raspberry Coconut Thumbprints
Thumbprint cookies are believed to have originated in Sweden and are traditionally filled with fruit jam.
This is vegetarian recipe. Dish can be prepared in 62 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.
Black-Raspberry Coconut Thumbprints
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a medium bowl, whisk together the flour and shredded coconut.
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In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
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Mix in the vanilla extract and salt.
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Gradually add the flour mixture to the butter mixture, mixing until just combined.
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Roll the dough into 1-inch balls and place them on the prepared baking sheet.
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Use your thumb or the back of a teaspoon to make an indentation in the center of each cookie.
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Fill each indentation with a small spoonful of black-raspberry jam.
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Bake for 12 minutes, or until the edges of the cookies are golden brown.
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Remove from the oven and let the cookies cool on the baking sheet for 5 minutes.
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Transfer the cookies to a wire rack to cool completely.
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Enjoy!
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 7g11%
- Total Carbohydrate 14g5%
- Sugars 8g
- Protein 1g2%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
