These Coconut-laced Raspberry Thumbprint Cookies are delicate and delicious, making them ideal for any occasion. The buttery coconut-infused dough, combined with the sweet tangy raspberry jam, creates a delectable blend of flavors and textures.
Ingredients: 1 cup unsalted butter, softened. 1/2 cup granulated sugar. 2 cups all-purpose flour. 1/2 cup sweetened shredded coconut. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. Raspberry jam for filling. Powdered sugar for dusting.
Instructions: Preheat your oven to 350F 175C. Line a baking sheet with parchment paper. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the vanilla extract and mix until well combined. Gradually add the flour, shredded coconut, and salt to the bowl. Mix until the dough comes together. Shape the dough into 1-inch balls and place them on the prepared baking sheet, leaving some space between each ball. Using your thumb or the back of a small spoon, make an indentation in the center of each cookie. Fill each indentation with raspberry jam, about 1/2 teaspoon per cookie. Bake the cookies in the preheated oven for 12-15 minutes or until the edges are lightly golden. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, dust the cookies with powdered sugar. Enjoy these delightful Coconut-laced Raspberry Thumbprint Cookies with your favorite cup of tea or coffee!
Prep Time: 20 minutes
Cook Time: 15 minutes
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