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Coconut Raspberry Thumbprint Cookies
Linda

Coconut Raspberry Thumbprint Cookies

These Coconut Raspberry Thumbprint Cookies are buttery, tender, and rolled in sweet coconut with a glossy raspberry jam center. They’re festive, easy, and perfect for cookie trays, gifting tins, and holiday parties.
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Prep Time 20 minutes
Cook Time 12 minutes
Chill Time 20 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

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

Equipment

  • Stand mixer or hand mixer
  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper

Method
 

  1. 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.

Notes

Tips: Use thick jam so it doesn’t spread. Don’t overbake—thumbprints stay tender. If cracks form while pressing, gently pinch the dough back together. Store airtight at room temperature for best texture.