Name: Coconut-Raspberry Thumbprints Recipe
Prep time: 30 min
Cook time: 45 min
Yield: 6
Ingredients: 2½ cups all purpose flour; ¾ cup unsweetened coconut; ½ tsp Baking Soda; ½ tsp salt; 2 stick unsalted butter; 1¼ cups sugar; 1 large egg yolk; 1 tsp pure vanilla extract; raspberry jam

How To Make Coconut-Raspberry Thumbprints

Coconut-raspberry thumbprints are cute coconut-filled cookies that are dotted with a sweet raspberry filling to make a delicious treat.

Preparation: 30 minutes

Cooking: 45 minutes

Total: 1 hour 15 minutes

Serves:

Ingredients

2½cupsall purpose flour
¾cupunsweetened coconut,shredded
½tspbaking soda
½tspsalt
2stickunsalted butter
1¼cupssugar
1largeegg yolk
1tsppure vanilla extract
raspberry jam

Instructions

In a medium bowl, whisk the flour with the coconut, baking soda, and salt.
In a standing electric mixer fitted with a paddle, or using a hand mixer in a large bowl, beat the butter with the sugar at medium speed until light and fluffy.
Beat in the egg yolk and vanilla, scraping the side and bottom of the bowl.
Beat in the dry ingredients at medium-low speed. Wrap the dough in plastic and refrigerate for 15 minutes.
Preheat the oven to 350 degrees F.
Position the racks in the upper and lower thirds of the oven.
Roll the dough into 1-inch balls and bake for 14 minutes.
Make a dent in the cookies; fill with jam and bake for about 10 minutes.
Let the cookies cool on the sheets for 5 minutes, then transfer to racks to cool completely.