When you need a cookie that looks like a bakery treat but bakes up with total weeknight energy, Coconut Raspberry Thumbprint Cookies are the move. They’re soft and buttery in the center, lightly crisp on the edges, and rolled in coconut for that sweet, toasty finish. Then you get that jewel-red raspberry jam in the middle bright, tangy, and honestly the reason people “just take one more.”
These are the kind of cookies that instantly fit into every season: holiday cookie trays, baby showers, brunch tables, or the “I need something cute for tomorrow” moment. And if you’re building a full festive dessert lineup, these pair perfectly with snacky favorites like my Christmas Crack Recipe and a chilled crowd-pleaser from my No-Bake Christmas Desserts guide.
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What Are Coconut Raspberry Thumbprint Cookies?
Coconut Raspberry Thumbprint Cookies are classic thumbprints with a tropical-meets-berry twist: a buttery cookie dough shaped into little rounds, rolled in shredded coconut, then pressed in the center and filled with raspberry jam. They bake into soft, tender cookies with a bright, fruity middle and a lightly toasted coconut coating.
They’re also super flexible. You can swap the jam, add almond extract, drizzle white chocolate, or keep them simple and let that raspberry shine. If you’ve ever loved the look of thumbprints but wanted them to feel a little more special this is exactly that.
Why You’ll Love This
- They look fancy without being fussy. The jam center gives instant “holiday cookie” vibes with almost zero extra effort.
- Perfect texture combo. Buttery cookie + chewy coconut edge + glossy jam center = the best bite.
- Cookie tray MVP. They travel well, hold their shape, and add color next to classics like Lemon Sugar Cookies or 3-Ingredient Lemon Bars (Angel Food Cake).
- Easy to customize. Raspberry is iconic, but you can do strawberry, apricot, or even a cranberry jam moment for Christmas week.
- Make-ahead friendly. Dough can chill, cookies store great, and they freeze like a dream.
If you’re already a coconut fan, you’ll also want my Coconut Cookies Recipe bookmarked same cozy energy, different vibe.
How to Make Coconut Raspberry Thumbprint Cookies
Quick Overview
You’ll mix a simple buttery dough, roll it into balls, coat in coconut, press a thumbprint, fill with raspberry jam, and bake until the edges are lightly golden. The key is keeping the jam thick enough (so it doesn’t melt into a puddle) and not overbaking thumbprints should stay tender.
Ingredients
- Unsalted butter (softened)
- Granulated sugar
- Egg yolk (for richness + structure)
- Vanilla extract (or a tiny splash of almond extract)
- All-purpose flour
- Salt
Coating + filling
- Sweetened shredded coconut (or unsweetened)
- Raspberry jam or preserves (thick, seedless if you prefer)
Optional upgrades
- Lemon zest (makes raspberry pop)
- White chocolate drizzle
- Powdered sugar dusting
Step-by-Step
- Prep. Heat oven to 350°F. Line a baking sheet with parchment paper.
- Make the dough. Cream butter + sugar until light. Mix in egg yolk + vanilla. Add flour + salt and mix just until combined.
- Chill briefly (recommended). 15–20 minutes helps the cookies hold their shape.
- Shape + coat. Roll dough into 1-inch balls, then roll in shredded coconut to fully coat.
- Make the “thumbprint.” Press the center gently with your thumb or the back of a ½ teaspoon.
- Fill. Spoon in raspberry jam (don’t overfill—think “cute dome,” not “overflow”).
- Bake. 10–12 minutes, until edges are set and just barely turning golden.
- Cool. Let sit on the tray 5 minutes, then transfer to a rack.
What to Serve Coconut Raspberry Thumbprint Cookies With
These cookies love a cozy drink moment and a holiday dessert-table setup.
- Coffee + espresso (especially with vanilla or almond notes)
- Hot chocolate (bonus if you add whipped cream)
- Peppermint tea or chai for holiday vibes
- A dessert board with Christmas Crack Recipe, truffles, and bark
- A cheesecake option for contrast try White Chocolate Coconut Cranberry Cheesecake or White Chocolate Blueberry Cheesecake
If you’re doing a full spread, add something airy like Rose Pavlova Cakes so the table feels balanced (rich + light + fruity).
Top Tips for Perfecting
- Use thick jam. If it’s runny, simmer it 2–3 minutes to thicken, then cool before using.
- Don’t overbake. Thumbprints should stay tender pull them when the edges are just set.
- Press after coating. Roll in coconut first, then thumbprint cleaner look.
- Keep the center shallow. Too deep = cracking. Just enough space for jam.
- Fix cracks fast. If a cookie cracks while pressing, pinch it back together gently.
For official egg-handling guidance (especially when baking), see USDA’s egg food safety recommendations
Storing and Freezing
- Room temp: 3–4 days in an airtight container (best texture).
- Fridge: fine for up to 1 week, but bring to room temp before serving.
- Freeze baked cookies: freeze flat, then store in a container 2–3 months.
- Freeze dough balls: roll + coat in coconut, freeze, then bake from frozen (add 1–2 minutes).
For general safe storage time guidance, check the FoodKeeper storage guide (FoodSafety.gov).
FAQs
Should I fill thumbprint cookies before or after baking?
For this style, fill before baking so the jam bakes into a glossy center and sets nicely.
Why did my jam melt and spread?
Usually the jam was too thin or the cookies were overfilled. Use thick preserves and add a smaller amount.
Can I make these without coconut?
Yes—skip the coconut and roll in sugar, or leave plain. You’ll still get the jam “thumbprint” look.
Can I use raspberry jelly instead of jam?
Yes, but jelly can run thinner. Choose a thicker brand or reduce it briefly on the stove first.
Conclusion
Coconut Raspberry Thumbprint Cookies are the kind of recipe that makes people think you went full holiday baking mode even when you didn’t. They’re buttery, tender, bright with raspberry, and finished with that sweet coconut edge that feels extra festive. Make a batch for cookie trays, gifting tins, or just because you want a cookie that’s pretty and genuinely delicious.
Coconut Raspberry Thumbprint Cookies
Equipment
- Stand mixer or hand mixer
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour spooned and leveled
- 1/4 teaspoon salt
Coating + Filling
- 1 cup shredded coconut sweetened or unsweetened
- 1/2 cup raspberry jam thick preserves recommended
Instructions
- Prep: Preheat oven to 350°F (175°C). Line a baking sheet with parchment.Make dough: Cream butter and sugar until light. Mix in egg yolk and vanilla. Add flour and salt and mix just until combined. Chill 15–20 minutes if the dough feels soft.Shape: Roll into 1-inch balls. Roll each ball in shredded coconut. Place on the baking sheet.Thumbprint + fill: Press a small indent in the center of each cookie (thumb or 1/2 tsp). Spoon in raspberry jam (don’t overfill).Bake: Bake 10–12 minutes until edges are set and lightly golden. Cool 5 minutes on the tray, then transfer to a rack to cool completely.