Coconut Thumbprint Cookies

These Coconut Thumbprint Cookies are a delightful treat that brings together soft, buttery cookies, the sweetness of coconut, and a pop of fruity jam in the center. With their soft texture, crunchy coconut exterior, and vibrant jam filling, these cookies are the perfect balance of flavors and textures. Whether you’re baking for a special occasion or simply craving a sweet snack, these cookies are sure to impress!

Why You’ll Love This Recipe

These Coconut Thumbprint Cookies are everything you love about traditional thumbprint cookies, but with a tropical twist. The combination of cream cheese and butter gives the cookies a tender crumb, while the coconut flakes add a nice crunch. The addition of jam in the center makes each bite a sweet, fruity delight. These cookies are perfect for holiday gatherings, afternoon tea, or just as an everyday treat!

Ingredients

• 1 ¼ cups all-purpose flour

• 1 ½ teaspoons baking powder

• ⅓ cup salted sweet cream butter, softened

• 3 ounces cream cheese, softened

• ¾ cup granulated sugar

• 2 teaspoons orange juice, pulp-free

• 1 ¼ teaspoons almond extract

• 1 large egg yolk

• 4 ½ cups sweetened coconut flakes, divided into 3 cups and 1 ½ cups

• ½ cup seedless strawberry jam

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a small mixing bowl, whisk together the all-purpose flour and baking powder. Set aside.

2. In a medium-sized mixing bowl, cream together the butter and cream cheese using a handheld mixer on medium-high speed for 30 seconds.

3. Add the granulated sugar to the butter and cream cheese mixture and continue mixing on medium-high for another 30 seconds.

4. Lower the mixer speed to low and add the orange juice, almond extract, and egg yolk. Mix until completely combined.

5. Gradually add the flour mixture and mix on low just until well incorporated.

6. Fold in the 3 cups of coconut flakes. Cover the dough and chill in the refrigerator for 30 minutes.

7. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.

8. Add the remaining 1 ½ cups of coconut flakes to a small mixing bowl and set aside.

9. Using a 1 tablespoon cookie scoop, scoop out the dough and roll it into a ball.

10. Roll the dough ball in the coconut flakes.

11. Place the rolled dough balls on the prepared baking sheet, spacing them 2 inches apart.

12. Using the handle of a wooden or plastic spoon, carefully press into the center of each dough ball to create a thumbprint. Be careful not to flatten the dough balls.

13. Bake for 10 minutes, or until the edges of the cookies are golden.

14. Once cooled, fill each thumbprint with a small spoonful of seedless strawberry jam.

Servings and Timing

• Prep Time: 40 minutes

• Cooking Time: 10 minutes

• Total Time: 50 minutes

• Servings: 32 cookies

Storage/Reheating

Store any leftover Coconut Thumbprint Cookies in an airtight container at room temperature for up to 5 days. If you prefer a soft, chewy texture, you can store them in the refrigerator. For longer storage, you can freeze the cookies for up to 3 months. Thaw them at room temperature before serving.

FAQs

1. Can I use a different type of jam instead of strawberry?

Yes, you can substitute the strawberry jam with any type of jam you prefer. Raspberry, apricot, or blueberry would all make delicious alternatives.

2. Can I make these cookies without cream cheese?

While cream cheese adds a rich, tender texture, you can replace it with additional butter. If you do, consider adding a teaspoon of vanilla extract to keep the flavor balance.

3. Can I use unsweetened coconut flakes?

Sweetened coconut flakes are best for this recipe as they provide a nice contrast to the tangy jam. If using unsweetened coconut, you may need to add a little more sugar to the dough.

4. Can I make these cookies ahead of time?

Yes, you can prepare the dough ahead of time. After chilling, shape the dough into balls, roll in coconut, and freeze them on a baking sheet. Once frozen, store them in a container or zip-top bag for up to 3 months. When ready to bake, just bake from frozen, adding a minute or two to the baking time.

5. Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to use a blend that includes xanthan gum to ensure the cookies have the right texture.

6. Can I use fresh orange juice instead of bottled?

Yes, you can use freshly squeezed orange juice for a more vibrant, natural flavor. Just make sure it’s pulp-free for the best results in the dough.

7. How do I prevent the thumbprint from losing its shape when baking?

Make sure to chill the dough for 30 minutes before baking, as this helps the cookies maintain their shape while baking. Press gently with the handle of a spoon to create the thumbprint but be careful not to flatten the dough.

8. Can I add nuts to these cookies?

Yes, you can add chopped almonds, walnuts, or pecans to the dough for extra crunch. You can also sprinkle them on top of the jam after it’s added for added texture.

9. Can I make these cookies smaller?

Yes, you can make these cookies smaller by using a teaspoon of dough instead of a tablespoon. Just reduce the baking time slightly, checking around 8 minutes.

10. Can I freeze the dough?

Yes, you can freeze the cookie dough before baking. Roll the dough into balls, coat with coconut, and freeze. Once frozen, store in an airtight container for up to 3 months. When ready to bake, follow the same baking instructions.

Conclusion

These Coconut Thumbprint Cookies are the perfect treat to satisfy your sweet tooth. With a delicate, soft cookie base, a crunchy coconut exterior, and a sweet burst of jam in the center, they offer a delicious combination of textures and flavors. Whether you’re baking for a special occasion or just looking for a fun snack, these cookies will become a new favorite in your dessert repertoire.

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