Coconut Raspberry Thumbprint Cookies

Course: Dessert

Cuisine: North American

Keyword: coconut, cookies, raspberry

Prep Time: 30

Cook Time: 15

chill time: 30

Total Time: 1 15

Servings: cookies

Calories: 201kcal

Prep time includes a 30-minute chilling period to allow the dough time to hydrate.

Add the coconut flakes to the bowl of a food processor fitted with the blade attachment.
Pulse the flakes in the food processor until you have small pieces coconut that are about a quarter of an inch long.
Remove 1/2 cup of the coconut flakes to use in the dough. Save the remaining flakes to roll the cookie dough in later.

Use a whisk to combine the 1/2 cup of coconut flakes, all-purpose flour, ground cinnamon, baking powder, and kosher salt together in a mixing bowl.
Add the butter, granulated sugar, and brown sugar to a separate mixing bowl.
Blend the sugars and butter together at medium-low speed until they form a thick paste.
Stop the mixer and scrape down the bowl and beaters.
Add the yolks, one at a time to the butter-sugar mixture in the bowl.
Blend on low speed to mix the egg yolk into the butter thoroughly, then stop the mixer and scrape down the bowl and beaters before adding the next yolk.
Add the vanilla extract with the last yolk.
Stop the mixer and scrape down the bowl and beaters once again.
Add the dry ingredients to the butter mixture in three stages, blend the mixture on low speed just until the flour is mixed in.
Scrape down the bowl and beaters before adding the next third. Continue this process until all of the dry ingredients are blended in.

The final dough will be thick but still slightly sticky.
Scrape the dough onto a sheet of plastic wrap and form it into a square.
Wrap the dough in the plastic and refrigerate it for at least 30 minutes.

Remove the chilled dough from the fridge about 15 minutes before you plan to bake the cookies.
Preheat your oven to 350°F (177°C).
Line 2 or 3 sheetpans with silicone baking mats. Add the remaining 1 1/2 cups of coconut flakes to a wide, shallow bowl.
Vigorously beat the egg whites until they are foamy and run smooth. Allow the egg whites to sit while you cut and roll your cookie dough.
Cut the dough into 1-inch squares or chunks the size of walnuts.
Pinch the squares between your thumb and fingers to loosen it up a bit. Roll the dough square between the palms of your hands to form it into a ball.
Set the ball on the silicone-lined baking mat and continue forming the rest of the dough into balls.
After the dough balls are formed, toss them into the beaten egg whites, allowing the excess whites to drip off.
Transfer the wet balls of dough to the bowl of coconut flakes and use your fingers to roll it around to coat the entire surface until it resembles a snowball. Lift the ball out and toss it between your hands to shake off excess coconut flakes.
Lay the coated dough ball onto the sheetpan and continue dipping and coating the remaining balls.
Use the bottom of a 1/2 teaspoon measuring spoon to press down the dough right in the center of the ball. The spoon will stick. Twist it to the left or right while you lift up to remove it easily.

Use the same 1/2 teaspoon to fill the indentation with raspberry jam.
Bake the cookies in a preheated 350°F (177°C) oven for 15-18 minutes or until the coconut is slightly toasted.
Remove the pans from the oven and let the cookies cool on the pan for 3-5 minutes.
Transfer the cookies to a cooling rack to cool completely, then enjoy.

You can replace the coconut flakes in this recipe with toasted hazelnuts or almonds processed to a fine crumb.
Replace the vanilla extract in this recipe with almond extract, pure lemon extract, or rosewater.
You can replace the raspberry jam with your favorite fruit jam, guava jelly, this Meyer Lemon Curd, or this Cajeta.

If you replace the coconut flakes with nuts, you want pulse them to look like the coconut in the image in the post.
You can chill the dough from 30 minutes up to 24 hours.
Chilling (or resting) the dough gives the flour in the dough a chance to absorb the liquids and plump up.
Roll the cookie dough in the coconut just before baking them. If you do it too far ahead, the egg whites will dry, and the cookies will have a cracked-looking surface.
To fill your cookies after baking:
1. Bake the cookies for 15 minutes.
2. When they come out of the oven- while they're still soft- use the1/2 teaspoon to make the dent.
3. Fill the cookies with the jam and return the pans to bake for another 5 minutes to firm up the jam a bit.
To avoid cracks in your thumbprint cookies, allow the dough to warm on the countertop for at least 15-20 minutes.
If they still crack after putting the dent in them, you can press the dough together to close the cracks.
Thumbprint cookies spread because the dough is too warm before baking. Baking coconut raspberry thumbprint cookies on a silicone baking mat prevents the dough from spreading. Parchment paper is the next best option.
If the first pan of cookies spread, chill the second pan for at least 15 minutes before baking.

Store thumbprint cookies in a covered container at room temperature for 3 days.
Avoid storing coconut raspberry thumbprint cookies in the refrigerator because the cold air makes them go stale faster.

To freeze unbaked thumbprint cookies:
1. Mix the cookie dough as instructed.
2. Form the chilled dough into 1-inch balls and arrange the dough balls onto a silicone-lined sheetpan.
3. Freeze the balls of dough until solid. Once frozen, transfer the cookie dough to a freezer storage bag and freeze them for up to 3 months.
4. To use the cookie dough: arrange the frozen balls on a silicone lined sheetpan and let them thaw for 20-30 minutes at room temperature before coating and filling.
To freeze the baked Coconut Raspberry Thumbprint Cookies:

Add 1 tablespoon of vital wheat gluten, which extends their shelf-life.
Bake as instructed, then pack the cookies into an air-tight container, separating the layers of cookies with wax paper to keep the jam from sticking to the bottom of the cookie on top of it.
Wrap the cookie container in plastic to seal it even further, then wrap the container in bubble wrap to prevent breakage during shipping.
Seal the shipping box and ship the cookies within 24 hours of baking them.