Already have an account?
Get back to the
Dessert

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

  1. 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.
  2. 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.

Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.