Coconut Raspberry Thumbprints

Delight your taste buds with these irresistible Coconut Raspberry Thumbprints, a dreamy combination of buttery cookies, tropical coconut, and sweet-tart raspberry jam. Perfect for holiday baking or anytime you crave a special treat, these cookies offer a satisfyingly crisp texture paired with a gooey jam-filled center. The dough is rolled in shredded unsweetened coconut for an added layer of flavor and subtle crunch, making each bite a tropical-inspired indulgence. With just 15 minutes of prep time, this easy recipe yields 24 beautiful, bite-sized cookies that are sure to impress at parties or as a thoughtful homemade gift. Whether you're a seasoned baker or a beginner, these Coconut Raspberry Thumbprints are a must-try addition to your cookie repertoire!

Nutriscore Rating: 45/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 24

Ingredients

• 1 cup Unsalted butter (softened)
• 0.66 cup Granulated sugar
• 2 teaspoons Vanilla extract
• 2 large Egg yolks
• 2 cups All-purpose flour
• 1 cup Shredded unsweetened coconut
• 2 large Egg whites
• 0.5 cup Raspberry jam
• 0.25 teaspoon Salt

Directions

Step 1

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 2

In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.

Step 3

Add the vanilla extract and egg yolks to the butter mixture and beat until fully incorporated.

Step 4

Gradually add the all-purpose flour and salt to the wet ingredients, mixing until a cohesive dough forms.

Step 5

Shape the dough into small balls, about 1 inch in diameter.

Step 6

In a small bowl, lightly whisk the egg whites. Place the shredded unsweetened coconut in a separate shallow dish.

Step 7

Roll each dough ball first in the egg whites, then coat it evenly in coconut.

Step 8

Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.

Step 9

Using your thumb or the back of a teaspoon, press a small indentation into the center of each cookie.

Step 10

Fill each indentation with about 1/2 teaspoon of raspberry jam, being careful not to overfill.

Step 11

Bake in the preheated oven for 13-15 minutes, or until the cookies are lightly golden around the edges.

Step 12

Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Step 13

Store the cookies in an airtight container at room temperature for up to 5 days.

Nutrition Facts

Serving size	(962.7g)

Amount per serving	% Daily Value*
Calories	4192.3

Total Fat 257.4g	0%
Saturated Fat 173.1g	0%
Polyunsaturated Fat 0g
Cholesterol 885.7mg	0%
Sodium 799.6mg	0%
Total Carbohydrate 428.2g	0%
Dietary Fiber 21.5g	0%
Total Sugars 220.4g
Protein 45.3g	0%

Vitamin D 153.3IU	0%
Calcium 155.3mg	0%
Iron 15.3mg	0%
Potassium 710.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.0%

Protein: 4.3%

Carbs: 40.7%