There’s something magical about homemade cookies, and these Coconut Raspberry Thumbprint Cookies are no exception. With a chewy coconut exterior, a buttery and soft center, and a burst of sweet raspberry preserves in every bite, they’re a delightful treat for all occasions. Whether you’re baking for a family gathering, a holiday celebration, or just to indulge your sweet tooth, these cookies are sure to impress.
Why You’ll Love This Recipe
- Unique flavor profile: The combination of almond extract, coconut, and raspberry creates a rich and aromatic cookie.
- Easy to make: Despite their elegant appearance, these cookies are beginner-friendly and require simple ingredients.
- Versatile treat: You can easily customize the filling with your favorite jam or preserves.
Ingredients
Before diving into the preparation, ensure you have all the ingredients on hand:
- 1/3 cup butter, softened
- 3 ounces cream cheese, softened
- 3/4 cup sugar
- 1 large egg yolk
- 2 teaspoons orange juice
- 1 teaspoon almond extract
- 1-1/4 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3-3/4 cups sweetened shredded coconut, divided
- 1 cup seedless raspberry preserves, warmed
Preparation Time
- Prep time: 45 minutes (includes refrigeration time)
- Bake time: 8-10 minutes per batch
- Total time: Approximately 1 hour
Step-by-Step Preparation
Step 1: Prepare the Dough
Start by creaming together the butter, cream cheese, and sugar in a large mixing bowl. Use a hand mixer or stand mixer to beat the ingredients until the mixture is light, fluffy, and well-combined. This process incorporates air into the dough, which ensures the cookies have a tender texture.
Next, add the egg yolk, orange juice, and almond extract to the mixture. Continue to beat until all the ingredients are fully blended.
In a separate bowl, whisk together the dry ingredients: all-purpose flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, beating on low speed until a dough forms. Stir in 3 cups of shredded coconut, ensuring it’s evenly distributed throughout the dough.
Step 2: Chill the Dough
Refrigerate the dough for about 30 minutes. Chilling makes the dough easier to handle and helps the cookies maintain their shape during baking. While the dough chills, preheat your oven to 350°F (175°C) and prepare baking sheets (no greasing needed).
Step 3: Shape and Coat the Cookies
Once the dough is firm enough to handle, use a rounded tablespoon to scoop portions of dough. Roll each portion into a ball, then coat the balls in the remaining 3/4 cup of shredded coconut. The coconut creates a delightful texture and toasty flavor once baked.
Step 4: Create the Thumbprints
Place the coconut-coated dough balls 2 inches apart on the baking sheets. Using the handle of a wooden spoon, press a deep indentation into the center of each ball. Be careful not to press too hard—you want the indentation deep enough to hold the preserves but not so deep that it cracks the cookie.
Step 5: Bake the Cookies
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Keep an eye on them as coconut can brown quickly.
After baking, remove the cookies from the oven and let them cool on the baking sheet for 1 minute. While the cookies are still warm, use the handle of the wooden spoon to reinforce the indentations, as they may have slightly closed during baking.
Step 6: Add the Raspberry Filling
Transfer the cookies to wire racks to cool completely. Once cooled, fill each indentation with warmed raspberry preserves. A small spoon or piping bag works well for this step.
Step 7: Serve and Enjoy
Your Coconut Raspberry Thumbprint Cookies are now ready to serve! Arrange them on a platter or store them in an airtight container for later. They pair perfectly with tea, coffee, or as a standalone dessert.
Tips for Success
- Chill the Dough: Don’t skip the refrigeration step. Chilled dough is easier to work with and prevents the cookies from spreading too much during baking.
- Coconut Options: Use sweetened shredded coconut for extra sweetness. If you prefer a less sweet cookie, unsweetened coconut can be substituted.
- Prevent Cracks: Roll the dough balls gently and avoid pressing too hard when creating the indentations to prevent the cookies from cracking.
- Jam Substitutes: Experiment with different jams, such as apricot, strawberry, or blackberry, to switch up the flavors.
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them (without the jam filling) for up to 3 months.
These Coconut Raspberry Thumbprint Cookies are a delightful treat that will quickly become a household favorite. Their chewy texture, buttery flavor, and fruity filling make them a standout dessert for any occasion. Whether you’re a seasoned baker or just starting out, this recipe is straightforward and rewarding.
Imagine serving these cookies at a holiday party or gifting them to friends and family—they’ll think you spent hours in the kitchen! With their stunning appearance and irresistible taste, these cookies are bound to be a hit.
So, what are you waiting for? Gather your ingredients, preheat your oven, and let the aroma of fresh-baked coconut cookies fill your home. Happy baking!