Thumbprint cookies just got cozier! A sprinkle of coconut turns these jam-filled classics into little cookie nests that are as fun to eat as they are to make—perfect for baking with kids or adding flair to your dessert spread.
What is about the cookie that makes it the perfect dessert? From chocolate to vanilla, sandwiched or flat, shaped in balls, rectangles, circles or shapes… Cookies are just the right size to hold in your hand and enjoy bite by bite.
We have great debates in my house on which cookie is deemed our favorites. I seriously cannot resist a chocolate chip cookie. And my next favorite? From the Barefoot Contessa herself, it’s gotta be Ina Garten Coconut Jam Thumbprint Cookies.
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Recipe highlights
- Coconut twist: This classic thumbprint cookie gets a tropical upgrade with a coating of shredded coconut for added flavor and texture.
- Buttery base: The cookie itself is rich, soft, and buttery, delicious enough to eat plain, but even better filled with your favorite jam.
- Versatile filling: Use any jam you love, like raspberry, apricot, or even lemon curd. It’s a fun way to use up half-full jars in the fridge!
- Perfect for parties: These cookies look elegant but are super easy to make. Great for holiday cookie trays, showers, tea parties, or gifting.
- Texture heaven: Crisp coconut edges, tender cookie, and sticky jam center — every bite has a little bit of everything!
Ingredients you need
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- Butter: I typically bake with extra virgin olive oil, but I certainly loved the flavor and texture of these butter based cookies. Use unsalted butter, but if you use salted, omit the salt in the recipe.
- Pantry staples: Granulated sugar, all purpose flour, vanilla extract and kosher salt.
- Egg: The egg is not baked into the cookie but is used as an egg wash to adhere the shredded coconut to the cookies.
- Shredded sweetened coconut: The cookies are not sugar cracking sweet so I didn’t mind the sweetened coconut. You can use unsweetened shredded coconut.
- Fruit jam: You can use any flavor jam you want. I used strawberry and apricot jam because of their bright colors and the delicious
Step-by-step directions
- Cream the butter. Cream butter until smooth and fluffy. Add the sugar and cream until combined. Mix in vanilla.
- Add flour mixture. Whisk together flour and salt. In batches, mix dry ingredients into wet until fully incorporated and dough starts to come together.
- Chill the dough. Dump on a floured board and roll together into a flat disk. Wrap in plastic wrap or parchment paper and chill for 30 minutes.
- Roll into balls. Pinch off dough and roll into 1¼-inch balls. Dip each ball into an egg wash then roll into shredded coconut.
- Transfer to baking sheet. Place the balls onto an ungreased baking sheet or a baking sheet lined with a silicon baking mat. The cookies will not spread much while baking, so you place cookies an inch apart on the baking sheet.
- Add jam. Press a light indentation into the top of each ball with your thumb. The cookies will crack as you do this. Just press the dough back into shape. Drop 1 teaspoon of jam into the indentation of the cookies.
- Bake the cookies. Bake until cookies are done and coconut is a golden brown. Place cookies on a cooling rack to cool.
Recipe tips and FAQs
Just as more desserts, these cookies take a little extra time to assemble and make. But trust me, it’s worth it! And these cookies are a terrific way to show off homemade or store-bought jam.
Any kind jam will do, but definitely use a jam that is higher in quality. These delicious cookies deserve an equally delicious jam. I think the more variety of jams on your plate, the better: strawberry, peach, apple butter, cherry, and orange marmalade. Your little cookie nest will taste amazing.
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And if your persnickity eater doesn’t like coconut? You can easily skip this step, too. I made this the first time for my daughter’s preschool and the parents were snatching the cookies of their kids’ plates!
They really are beautiful looking cookies, very colorful with the bright and happy jams and not to mention lip-smacking good!
More Ina Garten Recipes
Love Ina’s recipes like I do? Here are some of my favorite Barefoot Contessa recipes:
- Ina Garten Sausage Stuffed Mushrooms
- Ina Garten Oatmeal Cookies with Raisin and Pecans
- Ina Garten Baked Shrimp Scampi
- Ina Garten Grilled Shrimp Kabob
- Ina Garten Chicken Caesar Club Sandwich
- Ina Garten Shrimp Bisque
- Ina Garten Creme Brulee
Storing/Freezing Instructions
TO STORE: You can store the cooled thumbprint cookies in an airtight container at room temperature for up to 5 days. You don’t want the cookies to stick together (because of the jam) so place layers of parchment paper in between the layers.
TO FREEZE: You can also freeze cookies. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months. You can also freeze raw cookie dough for up to 4 months.
Any kind jam will make a good filling for these thumbprint cookies, but definitely use a jam that is higher in quality. You can choose flavors like strawberry, peach, apple butter, cherry, and orange marmalade.
Definitely. You can make the dough a day ahead and chill it, or bake the cookies and store them in an airtight container for up to 5 days.
This usually happens if the dough is too warm or the butter too soft. Chill your dough briefly before baking for more even results. If the dough splits when you press your thumb in it, you can simply squeeze it back together. I personally like the rustic look with the splits.
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Ina Garten Thumbprint Cookies with Coconut and Jam
Ingredients
- ¾ lb unsalted butter room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 ½ cup all purpose flour
- ¼ teaspoon kosher salt
- 1 large egg
- 1 tablespoon water
- 7 oz shredded sweetened coconut
- ⅔ cup apricot jam 1 teaspoon per cookie
Instructions
- Using a stand mixer with a paddle attachment, cream butter and sugar until combined. Mix in vanilla.
- In a separate bowl whisk together flour and salt. In batches, mix dry ingredients into wet until fully incorporated and dough starts to come together.
- Dump on a floured board and roll together into a flat disk. Wrap in plastic wrap or parchment paper and chill for 30 minutes.
- Preheat oven to 350ºF.
- Pinch off approximately 1 ounce of dough, and roll into 1 ¼-inch balls.
- Dip each ball into egg wash made with 1 egg and 1 tablespoon water whisked together.
- After egg wash, roll dough-ball into shredded coconut.
- Place the balls onto an ungreased baking sheet and press a light indentation into the top of each ball with your thumb.
- Drop 1 teaspoon of jam into the indentation of the cookies.
- The cookies will not spread much while baking, so you place cookies an inch apart on the baking sheet.
- Bake for 20 to 25 minutes, or until the coconut is a golden brown.
- Place cookies on a cooling rack to cool.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
This post was originally published December 6, 2010. The pictures and content have recently been updated
Absolutely yummy!
Hi Kate-
I totally agree!
Thanks for sharing-
Laura
Can I bake cookie and add jam when they cool?
Hi Susan,
Yes, you can do that too, but the jam will be very liquidy. When you bake the jam, it dries it up so it doesn’t spill out.
Laura
Hi! Thanks for sharing this recipe! I’ve made these so many times and they are awesome! Lately though, they are spreading like crazy! Any suggestions would help. I have an oven thermometer so the heats right and I’m chilling before baking. Thanks again
Hi Shirin,
Did you change the brand of butter you are using? Not all butters are created equal and some have higher water contents than others. Do you chill after the cookies are on the baking sheet with a well in the center? It is not usually necessary to do this but this slows the spread, too.
Too much spread usually means too much liquid or butter so triple check your measurements.
Laura
Coconut? I’m in! LOVE the stuff. I’ll eat anything for dessert, but do admit a weakness for cookies. They’re the perfect snack, too! Terrific looking recipe — thanks.