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.
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.
Nutrition
- Calories: 702.17kcal
- Fat: 38.67g
- Saturated Fat: 25.78g
- Trans Fat: 1.23g
- Monounsaturated Fat: 8.59g
- Polyunsaturated Fat: 1.56g
- Carbohydrates: 84.13g
- Fiber: 3.14g
- Sugar: 42.63g
- Protein: 6.88g
- Cholesterol: 111.73mg
- Sodium: 309.63mg
- Calcium: 23.88mg
- Potassium: 127.46mg
- Iron: 2.88mg
- Vitamin A: 268.44µg
- Vitamin C: 0.16mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
