Coconut-Raspberry Thumbprints
Thumbprint cookies are believed to have originated in Sweden and are traditionally filled with fruit preserves.
This is vegetarian recipe. Dish can be prepared in 62 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Coconut-Raspberry Thumbprints
Ingredients
Instructions
-
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
-
In a medium bowl, whisk together the flour, shredded coconut, and salt.
-
In a separate large bowl, cream together the softened butter and sugar until light and fluffy. Add the egg yolk and vanilla extract, and mix until well combined.
-
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
-
Roll the dough into 1-inch balls and place them on the prepared baking sheet. Use your thumb or the back of a teaspoon to make an indentation in the center of each ball.
-
Fill each indentation with raspberry jam.
-
Bake for 12-15 minutes, or until the edges are golden brown.
-
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
-
Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 22g8%
- Sugars 12g
- 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.
