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Coconut Strawberry Thumbprint Cookies

These delightful cookies feature the perfect combination of coconut's flakiness and the tartness of strawberry jam, making them a quick and easy treat for any occasion.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 130
Ingredients Method Notes

Ingredients
  

Cookie Dough Ingredients
  • 1 cup unsweetened shredded coconut
  • 1.5 cups all-purpose flour
  • 0.5 cup sugar
  • 0.25 cup brown sugar
  • 1 teaspoon baking powder
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
Filling
  • 0.5 cup strawberry jam or your favorite jam

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the flour, baking powder, salt, and shredded coconut. Stir and set aside.
  3. In another bowl, cream together the softened butter, sugar, and brown sugar until fluffy. Add the egg and vanilla extract, mixing until combined.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  5. Roll the dough into balls about an inch in diameter and place on a parchment-lined baking sheet.
Baking
  1. Gently press your thumb into the center of each ball to create a thumbprint dent.
  2. Spoon a dollop of strawberry jam into each thumbprint.
  3. Bake for about 15-18 minutes, until the edges are golden.
  4. Let the cookies cool for a bit before serving.

Notes

You can use raspberry or apricot jam for variation. Store leftovers in an airtight container for up to one week.