Ina’s Coconut Thumbprint Cookies
I haven’t made you cookies in at least a week and a half, and that’s obviously far too long.
So, I made you thumbprint cookies—coconut ones to be exact! And they’re filled with pineapple-apricot preserves which is unbelievably tasty, because I mean…when is pineapple and coconut not?
I also burned my mouth on one because I couldn’t even wait for them to cool down because my house smelled so darn good from them baking. I don’t recommend that…but at the same time, I don’t regret it…it was really good.
They’re so super good, you guys. They come from one of my most trusted recipe developers—Ina Garten. Every recipe of hers that I have tried (sweet or savory) I have completely loved, and this one is no exception. These are basically plain buttery shortbread cookies that have been rolled in sweet coconut and topped with a dollop of really great preserves. I think they’re totally perfect paired with some hot tea, but if you happen to be one of the places that’s actually experiencing Spring (we’ve had a few days here and there), might I suggest some iced tea? Oooh by the way, I have a really awesome iced tea cocktail recipe coming up this week that I’m incredibly excited to share with you, so keep an eye out (I actually posted a picture of it on my Instagram)!
If you can’t find some pineapple-apricot preserves around, you can really substitute it for any jam/jelly/preserves you like. Try out your favorite one! It’s kinda hard to go wrong here. Next time I make these, I may try substituting the vanilla extract for coconut extract, and filling them with lime curd. If you hadn’t noticed, I’m sort of obsessed with the whole coconut-lime flavor combo (take these Coconut-Lime Cookies, for example).
Ingredients
- 12 tbsp (1 and 1/2 sticks) unsalted butter
- 1/2 cup granulated sugar
- 1 tsp pure vanilla extract
- 1 and 3/4 cups all-purpose flour
- 1/4 tsp kosher salt
- 1 large egg
- 1 tbsp water
- 3-4 ounces sweetened shredded coconut
- pineapple-apricot preserves (or whatever you have/want to use)
Instructions
- In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter nd sugar for 5 minutes. Add in the vanilla and beat until combined. Add in the flour and salt and beat until the dough comes together.
- Cover the bowl with plastic wrap and refrigerate for at least an hour.
- Preheat oven to 350 degrees. Line a couple baking sheets with silicone baking mats.
- In a small bowl, beat together the egg and water. In another small bowl, place the coconut.
- Using a medium (1-ounce) cookie scoop, scoop the dough into your hand and roll into a ball. Drop in the egg and then into the coconut. Roll it around and press to coat Place on the baking sheet.
- With your finger, press an indentation into the top of each cookie dough ball. Fill each indentation with 1/4 teaspoon of the preserves.
- Bake for 16-18 minutes until the coconut is browned. Allow to cool on the baking sheets before removing to a wire rack to cool further.
Notes
recipe slightly adapted from here
Can’t get enough thumbprint cookies? Try these next:
How pretty! I never thought if making a macaroon into a thumbprint cookie. Would work well with a lot of different flavors, now that I think of it 🙂
These aren't quite macaroons, but now that makes me want to make macaroon thumbprints! And I agree, the filling options seem endless!
Thanks, June 🙂
Very well done!
Thank you, Ice!
I substituted coconut extract for the vanilla, used a caramel candy to fill the thumbprint, and once cooled, drizzled with melted milk chocolate. Almost like a Girl Scout cookie! Yum!
That sounds SO delicious! Love that idea!
I made these cookies I really liked enjoyed eating them, thanks for sharing the recipe
I’m glad you liked them!
[…] thanks to Spache the Spatula for her cookie recipe upon which I based […]
Do you mind if I quote a feww of your posts as long as I provide credit and sources back to your blog?
My website is in the very same niche as yours and my visitors would certainly benefit from a lot of the information you present here.
Please let me know if this okay with you. Thank you!
These are the best cookies ever! I’ve made them like 6 times since I discovered the recipe! I usually use orange marmalade but I can’t wait to try with pineapple preserves! Everyone I give them to loves them!
Can these cookies be frozen before baking?
Yes!