I don’t make a lot of cookies at home, but this recipe has to be one of my favourites simply because it has coconut in it. There’s a special place in my heart for sweet treats with coconut in them. Whether it is a cake, a cookie or a pudding, if it has coconut in it, there’s a good chance that I will love it.
These coconut thumbprint cookies are a cross between shortbread cookies and the coconut biscuits that you get at Indian bakeries. They were so buttery, coconut-y and yummy that they lasted just 2 days in my home. They are the perfect accompaniment to a cup of black coffee (or tea).
Now I made 2 versions of the same cookie. For the first version, I rolled the balls of cookie dough in desiccated coconut before baking them. For the second version, I skipped the rolling in desiccated coconut step and simply baked them. The first version was super coconut-y thanks to the outer layer of desiccated coconut. It was also slightly crispy on the outside and quite chewy on the inside.
The second version was less coconut-y, but it was crispy all the way through. So whatever your preference in cookies is, you can customize this recipe accordingly.
Also, I do want to give you a small tip for making those hollows in the middle of the cookies. You can of course use your thumb to create the hollows. I mean, they are called thumbprint cookies for a reason. But I find that when you use your thumb, the shape of the hollow tends to be more oval rather than perfectly circular. So if you want more aesthetically pleasing cookies, I would recommend using the back of a wooden spoon or spatula (the rounded end) to create those hollows.
Super Easy Coconut Thumbprint Cookies RecipeCourse: DessertCuisine: ContinentalDifficulty: Easy
An incredibly easy recipe for coconut thumbprint cookies that are buttery, delicious and bursting with coconut flavour.
113g unsalted butter, cold but softened
75g [1/2 cup + 2 T] powdered sugar
150g [1.25 cups] all purpose flour
50g [1/2 cup] desiccated coconut
2 T jam, room temperature
- For Version 1:
1 egg whisked with 1 T water
25g [1/4 cup] desiccated coconut
- Preheat oven to 180 C. Line 2 baking sheets with parchment paper.
- Cream butter and powdered sugar together until smooth.
- Add all purpose flour and desiccated coconut and mix with a spoon until fully incorporated. If you find it difficult to mix the dough with a spoon, you can use an electric beater.
- Divide the dough into 22 equal sized balls.
- Version 1: Dip a ball of dough into the egg wash and roll it in desiccated coconut. Repeat this step for half of the dough. Refrigerate the remaining dough while the first batch bakes. Flatten each piece of dough between your palms until it is about 3/4 inch thick. Place the flattened pieces on the prepared cookie sheet, leaving about an inch of space between each cookie. With the back of a wooden spoon, make slight hollows in the centre of each cookie. Fill each hollow with about 1/8 tsp of jam. Bake for about 18 minutes until the cookies are golden brown on top.
- Version 2: Take the remaining dough out of the refrigerator and flatten each piece between your palms until it is about 3/4 inch thick. Place the flattened pieces on the prepared cookie sheet, leaving about an inch of space between each cookie. With the back of a wooden spoon, make slight hollows in the centre of each cookie. Fill each hollow with about 1/8 tsp of jam. Bake for about 13 minutes until the cookies are golden brown around the edges.
- Make sure the dough is cool to the touch. If it is starting to warm up or is looking greasy at any point during this recipe, refrigerate for about 10 minutes before continuing.
Looking for more dessert recipes? How about trying these recipes for Cardamom Panna Cotta with Pistachios and Rose Syrup or Ricotta Mascarpone Cheesecake with Passionfruit Topping?
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