Description
Delightful Vanilla Coconut Jam Thumbprint Cookies featuring a buttery, vanilla-infused dough rolled in shredded coconut and filled with luscious fruit jam. These cookies offer a perfect balance of crisp edges, chewy centers, and fruity sweetness, ideal for any occasion or teatime treat.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 2⁄3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1⁄4 teaspoon salt
- 1 large egg
Coating
- 1 large egg white, lightly beaten (for rolling)
- 1 1⁄2 cups shredded coconut (sweetened or unsweetened)
Filling
- 1⁄2 cup thick fruit jam (such as raspberry, strawberry, or apricot)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy, which helps create a tender cookie.
- Add Vanilla and Egg: Stir in the vanilla extract and the whole egg, mixing thoroughly until fully combined to incorporate flavor and moisture.
- Combine Dry Ingredients: Gradually add the all-purpose flour and salt to the wet mixture, mixing until the dough just comes together without overworking.
- Form Dough Balls: Roll portions of dough into 1-tablespoon-sized balls to ensure even baking and uniform cookie size.
- Coat with Egg White and Coconut: Dip each dough ball into the beaten egg white, then roll it in shredded coconut to coat completely, adding texture and a toasted coconut flavor once baked.
- Shape Cookies: Place the coated dough balls onto the prepared baking sheet, spacing them adequately, and press a small indentation in the center of each cookie using your thumb or the back of a spoon to hold the jam filling.
- Fill with Jam: Spoon about 1⁄2 teaspoon of your chosen thick fruit jam into the indentation of each cookie, infusing fruity sweetness.
- Bake: Bake the cookies in the preheated oven for 12 to 14 minutes or until the edges turn golden and the coconut is lightly toasted, ensuring a perfect crispness.
- Cool: Let the cookies cool on the baking pan for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- For best results, chill the dough for 30 minutes if it feels too soft before shaping.
- Use thick, high-quality fruit jam to prevent it from spreading or running during baking.
- Sweetened or unsweetened shredded coconut can be used based on personal preference.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies can also be frozen after baking for up to 3 months; thaw before serving.
