Coconut-Raspberry Thumbprints

Thumbprint cookies get their name from the thumbprint-like indentation made in the center of each cookie before baking.

This is vegetarian and gluten free recipe. Dish can be prepared in 62 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.

Print Recipe

Medium

Coconut-Raspberry Thumbprints

Cooking Method: Baking Cuisine: American, Baking Courses: Anytime, Dessert Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 12 min Rest Time 30 min Total Time 1 hr 2 mins

Servings: 24 Calories: 3600

Best Season: Suitable throughout the year

Ingredients

Servings

• 1.5 cup All-purpose flour
• 1 cup Unsweetened shredded coconut
• 0.25 teaspoon Salt
• 0.75 cup Unsalted butter, softened
• 0.5 cup Granulated sugar
• 2 Egg yolks
• 1 teaspoon Vanilla extract
• 0.5 cup Raspberry jam

Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, shredded coconut, and salt.
3. In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
4. Beat in the egg yolks and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheet.
7. Use your thumb or the back of a spoon to make an indentation in the center of each cookie.
8. Fill each indentation with raspberry jam.
9. Bake for 12-14 minutes, or until the edges are golden brown.
10. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
11. Serve and enjoy!

Nutrition Facts

Servings 24

---

Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 9g14%

Total Carbohydrate 16g6%

Sugars 8g

Protein 2g4%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.