Ina Garten Thumbprint Cookies with Coconut and Jam
These classic thumbprint cookies get a tropical upgrade with shredded coconut! Buttery, chewy, and filled with your favorite jam, they’re the perfect bite-sized treat for cookie trays, bake sales, or anytime you need a sweet little pick-me-up.
Servings 32 cookies
Calories 198kcal
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
Add variety and sample different types of jams: orange marmalade, strawberry, blackberry, blueberry.
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.
Nutrition
Serving: 1cookie | Calories: 198kcal | Carbohydrates: 24g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 43mg | Fiber: 1g | Sugar: 12g
