This classic cookie gets a twist with the addition of coconut, making these Coconut Jam Thumbprint Cookies little nests for your favorite jam.
My cookie adventures have taken me on an interesting windy road for the past few years! 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. My next cookie feature is The Coconut Jam Thumbprint Cookies.
These aren’t your normal thumbprint cookies. This is Ina Garten’s recipe and it really is decadent. The base of the cookie is a rich buttery sugar cookie, that is honestly delicious on its own.
But luckily, it is dipped in an egg wash and then rolled in coconut flakes.
Just when you thought the flavor was enough, you flatten it with the signature thumbprint. Don’t skimp and use another finger. You want a large well in the center to show off your favorite jam!
And any jam will do, but definitely use a jam that is higher in quality. 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.
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, and not to mention lip-smacking good!
Coconut-Jam Thumbprint Cookies
This classic jam cookie gets a twist with the addition of coconut. Recipe adapted from Ina Garten, Barefoot Contessa Family Style
Ingredients:
- 3/4 lb butter, unsalted, room temperature
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 1/2 cup all-purpose flour
- 1/4 tsp kosher salt
- 1 egg, large
- 1 TBS water
- 7 oz coconut, sweetened, shredded
- 2/3 cup apricot jam, 1 tsp per cookie
Directions:
- Using a stand mixer with a paddle attachment, cream until combined:
- 3/4 lb butter, unsalted , room temperature
- 1 cup granulated sugar
- Mix in:
- 1 tsp vanilla extract
- In a separate bowl whisk together:
- 3 1/2 cup all-purpose flour
- 1/4 tsp kosher 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.
- Line a baking sheet with parchment paper.
- Pinch off approximately 1 ounce of dough, and roll into 1 1/4-inch balls.
- Dip each ball into egg wash:
- 1 egg, large
- 1 TBS water
- After egg wash, roll dough-ball into:
- 7 oz coconut, sweetened , shredded
- Place the balls on an ungreased baking sheet or a baking sheet with parchment paper.
- Press a light indentation into the top of each ball with your finger.
- Divide evenly and drop into the indentation of the cookies with:
- 2/3 cup apricot jam , 1 tsp per cookie
- 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:
Serving Suggestions: Add variety and sample different types of jams: orange marmalade, strawberry, blackberry, blueberry.
Yield: 32 cookies
Cook Time:
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