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Sense & Edibility's Coconut-Raspberry Thumbprints

Coconut-Raspberry Thumbprint Cookies

A great option for holiday gifts!

Course Sweets
Cuisine North American
Keyword coconut-raspberry, cookies
Prep Time 10 minutes
Cook Time 18 minutes
chill time 30 minutes
Total Time 28 minutes
Servings 4 dozen


  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 2 large eggs, whites separated from yolks
  • 2 sticks (1 cup) unsalted butter, at room temperature
  • 1/3 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 teaspoons vanilla extract
  • 1 1/2 cups sweetened coconut flakes, pulsed in a blender until minced, divided
  • 1/2 cup raspberry jam (not preserves)


  1. Preheat your oven to 350°F. Line a sheet pan with parchment paper or a silicone baking mat.

  2. Use a whisk to combine the all-purpose flour, baking powder, and ground cinnamon in mixing bowl.

  3. Beat the egg whites until frothy, then set them aside for later. Combine the egg yolks together with the vanilla extract and beat together until smooth. Set this aside.

  4. In a large mixing bowl, cream together the butter and both of the sugars, using a hand mixer, until light and fluffy- about 7 minutes. 

  5. Add the egg-vanilla mixture to the butter and beat, on high, for an additional 3 minutes, scraping down the bowl often with a rubber spatula.

  6. Stir a 1/2 cup of the coconut flakes into the flour mixture, then add the flour mix to the butter mixture in three parts, mixing on low after each addition. Scrape down the bowl after blending and just before adding the next portion of flour.

  7. Once mixed, form the dough into a disc, wrap in plastic wrap, the refrigerate the dough for 30 minutes.  

  8. After the dough has chilled, divide it into 48 equal pieces (about the size of a walnut). Roll each piece of dough between the palms of your hands to form them into ball. 

  9. Dip the ball into the egg whites you whisked earlier. Allow the excess egg white to drip back into the bowl, then dip the cookie ball into the bowl of coconut flakes. Press the coconut flakes into the ball of dough, gently, to make sure the flakes adhere well. Place the cookies onto the prepare sheet pan. 

  10. Once your pan is filled, use your thumb, or the back of a half-teaspoon to create an indentation in the center of each cookie. Fill the indentation with a 1/2 teaspoon of the raspberry jam, then bake the cookies for 15-18 minutes.

  11. Once the cookies are done baking, remove the pan from the oven and allow them to cool, on the pan, for 5 minutes before transferring the cookies to a cooling rack.

  12. These Coconut-Raspberry Thumbprint Cookies are best eaten two days after baking.

Recipe Notes

  • The dough may be frozen after forming into a disc, then stored for up to 6 months.