This classic cookie gets a twist with the addition of coconut, making these Ina Garten Coconut Thumbprint Cookies the perfect little nests to showcase your favorite jam.
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.
What is a thumbprint cookie?
The classic thumbprint cookie is a buttery sugar cookie where the center is pressed in with, you guessed it, your thumbprint. This little bowl inside of the cookie typically holds your favorite jam or jellies and even chocolate or candies.
But Ina Garten’s thumbprint cookie recipe is even more decadent. Not only is the base of the cookie a rich buttery sugar cookie, that is honestly delicious on its own. But it is rolled in shredded coconut.
How to make Ina Garten thumbprint cookies
Just as more desserts, these cookies take a little extra time to assemble and make. But trust me, it’s worth it! Once the buttery sugar cookie base is mixed up, you do need to chill it in the refrigerator for 30 minutes.
After the dough has chilled for a bit, pinch off a bit of the dough and roll it into a 1 1/4-inch ball. It’s about the size of a foosball. Yes, we have a foosball table in the house. Don’t ask.
Dip the ball of dough into the prepared egg wash, and then roll the dough ball into the shredded coconut. You will want to roll the dough ball completely in the coconut, so as much will stick to it as possible.
Transfer your coconut covered dough ball to a baking sheet and then 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!
What kind of jam should I use for thumbprint cookies?
This is where you can really have fun customizing your cookies. Any kind jam will do, but definitely use a jam that is higher in quality. These delicious cookies deserve an equally delicious jam.
You can go store bought or homemade, but why not show off some of your homemade jam concoctions? 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, 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:
- 3/4 lb unsalted butter, room temperature
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 1/2 cup all purpose flour
- 1/4 tsp kosher salt
- 1 large egg
- 1 TBS water
- 7 oz shredded sweetened coconut
- 2/3 cup apricot jam, 1 tsp per cookie
- 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 1/4-inch balls.
- Dip each ball into egg wash made with 1 egg and 1 TBS 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 tsp 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.
Add variety and sample different types of jams: orange marmalade, strawberry, blackberry, blueberry.
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Serving Size:1 cookie
Amount Per Serving: Calories: 198 Total Fat: 11g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 29mg Sodium: 43mg Carbohydrates: 24g Fiber: 1g Sugar: 12g Protein: 2g