Coconut Thumbprints
A double dose of coconut and fruity jam ensure these delights won’t last long.
Serving Size:
40
Active Time:
45 min.
Total Time:
2 hrs.
Ingredients
- 1 cup butter, at room temp.
- ½ cup confectioners’ sugar + additional for sprinkling
- 2 cups all-purpose flour
- ⅔ cup unsweetened shredded coconut
- 1 tsp. coconut extract
- ½ cup sugar-free strawberry preserved, stirred
Instructions
- Heat oven to 350°F. Coat baking sheets with cooking spray. On medium speed, beat butter and sugar until smooth. Beat in flour, coconut and extract until combined.
- Using 1 Tbs. per cookie, roll dough into balls. Place 1½” apart on baking sheets. Using finger, press indentation into centers of balls. Bake until golden, 10–12 min. Let cool 2 min. Transfer from pans to racks; cool. Sprinkle cookies with sugar. Fill indentation in each cookie with about ½ tsp. jam.
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