These Coconut Raspberry Thumbprint Cookies are sweet little treats that mix soft coconut and fruity raspberry jam. They’re fun to eat and perfect for snacking!
When I make these, I always have a hard time stopping at just one. They’re great with a cup of tea or coffee and make me feel fancy, even on a regular day! ☕️✨
Key Ingredients & Substitutions
Unsweetened Shredded Coconut: This gives the cookies their chewy texture. If you’re looking for a slightly sweeter option, sweetened coconut can work, though it might change the overall sugar balance.
Ground Almonds: A great gluten-free option! If you don’t have almond meal, you can use finely ground walnuts or oat flour as alternatives, but they will shift the flavor and texture a bit.
Granulated Sugar: You can try using coconut sugar for a richer taste. Just keep in mind it might darken the color of your cookies.
Raspberry Jam: While raspberry is delicious, feel free to swap in any fruit jam you love, such as apricot or strawberry. Just ensure it complements the coconut!
How Do You Get Perfectly Indented Cookies?
The thumbprint indentation is crucial for holding the jam. To create a perfect indentation without breaking the cookie, follow these tips:
- Make sure the dough is not too dry or too wet. It should be sticky but hold together well.
- Use your thumb gently, or the back of a teaspoon, to create a shallow well. Don’t press too hard; it should be deep enough to hold the jam without going through the bottom.
If you find your cookies are spreading too much, try chilling the dough for 30 minutes before baking. This helps them hold their shape better!
How to Make Coconut Raspberry Thumbprint Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup unsweetened shredded coconut (plus extra for rolling)
- 1 cup ground almonds (almond meal)
- 3/4 cup granulated sugar
- 2 large egg whites
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup raspberry jam (seedless preferred)
How Much Time Will You Need?
You’ll need about 15 minutes for prep and 15-18 minutes for baking. Plus, don’t forget to let them cool for about 5 minutes before transferring them to a rack! So, you’re looking at around 40 minutes from start to finish for these delicious cookies.
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper to prevent sticking. This will make clean-up super easy!
2. Mix Dry Ingredients:
In a large bowl, combine the unsweetened shredded coconut, ground almonds, and salt. Stir these ingredients together until they’re well mixed. This is the foundation for your cookies!
3. Combine Wet Ingredients:
In another bowl, whisk together the egg whites and granulated sugar until the mixture is well combined and slightly frothy. Then add in the vanilla extract and give it a quick mix.
4. Form the Cookie Dough:
Pour the egg white mixture into the bowl with the dry ingredients and stir until it all comes together to form a sticky dough. Don’t worry; it might be a little sticky—this is normal!
5. Roll the Cookies:
Scoop out small portions of dough, about 1 tablespoon each, and roll them into balls using your hands. Once you have your balls, roll each one in extra shredded coconut to coat the outside. This adds a lovely crunch!
6. Create the Indentations:
Place the coconut-coated dough balls on the baking sheet, making sure to space them about 1.5 inches apart. Now, take your thumb or the back of a teaspoon and gently press down in the center of each ball to create an indentation. Be careful not to press all the way through—just enough to hold some jam!
7. Fill with Raspberry Jam:
Now, fill each indentation with about 1/2 teaspoon of raspberry jam. This will bring a burst of fruity flavor to every bite!
8. Bake the Cookies:
Pop the baking sheet in your preheated oven and bake for 15 to 18 minutes. Keep an eye on them, and look for the edges to start turning golden. This is when they’re ready!
9. Cool and Enjoy:
Once baked, take the cookies out of the oven and let them cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. Now, it’s time to enjoy your chewy, coconutty thumbprint cookies with that sweet-tart raspberry center!
What Can I Substitute for Ground Almonds?
If you don’t have ground almonds on hand, you can use finely ground walnuts, pecans, or even oat flour as a substitute. Just keep in mind that this will change the flavor slightly, but it will still be delicious!
Can I Use a Different Jam for the Thumbprint?
Absolutely! While raspberry jam adds a lovely tartness, you can use any fruit jam you prefer, such as strawberry, peach, or even apricot. Just ensure it’s seedless for the best texture.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week, but they may lose some of their texture.
Can These Cookies Be Made Ahead of Time?
Yes! You can prepare the dough and roll it into balls ahead of time, then refrigerate them for up to 2 days before baking. Just remember to let them sit at room temperature for a few minutes before baking to ensure even cooking.
