If you like to bake lots of cookies regularly or during the holidays, you must include these jam-filled cookies on your list. The Coconut Jam Thumbprint Cookies recipe requires only a few ingredients and can become a perfect snack or homemade gift. Jump to:About Coconut Jam Thumbprint CookiesWhy You Will Love These CookiesIngredientsStep-by-Step DirectionsStoring SuggestionsFreezing SuggestionsVariationsHelpful TipsMore Eggless CookiesRecipe Card
About Coconut Jam Thumbprint Cookies
While buying store-bought cookies is easy, making them at home is pure joy! This recipe is incredibly easy, and the dough comes together quickly. Also, it requires very few ingredients. I think homemade cookies are fresher, have better flavors, and are more tender. Also, we know what goes into making cookies, and we can stay away from artificial colors or additives. My family does not prefer too much sweetness. So the best part of making baked goods at home is that I can control the amount of sugar. Thumbprint cookies are also known as jam thumbprint cookies or jam cookies. They are crisp outside, still very tender, and melt in the mouth with a slightly chewy jam texture. The texture of the cookie is slightly crumbly and flaky. These cookies are full of coconut, flavored with warm and sweet pure vanilla, and topped with strawberry jam. The best part is that there is no need to chill the dough. These coconut jam thumbprint cookies really look fancy and beautiful, but it is incredibly easy to bake them at home. They are perfect for holidays, cookie exchanges, homemade gifts, or for indulging anytime you crave. I have filled the cookies with strawberry jam, but you can go creative with your cookies. Fill the cookies with your favorite jam or jelly, like mango, mixed berry, raspberry, or pineapple.
Ingredients
Step-by-Step Directions
Preheat the oven to 350°F (180°C). Line the baking sheet with a silicone mat or parchment paper and set it aside. Whisk flour, desiccated coconut, and salt together in a medium bowl until well combined.
Place butter and light brown and white sugar in a stand mixer bowl. Instead of a stand mixer, you can also use a hand-held electric mixer.
Cream the butter and sugar using a paddle attachment, initially at low speed and then at medium to high speed, until light and fluffy. Scrape down the sides and bottom of the bowl.
Add vanilla and mix for a few seconds until well combined. Scrape down the sides and bottom of the bowl.
Turn the mixer to low, add dry ingredients, and mix until just combined.
Scrape down the sides and bottom of the bowl. Do not overmix. Then bring the dough together using a spatula or your hands. The dough should be soft and hold its shape but not sticky or crumbly. If it is dry, crumbly, and not coming together, you can add 1 teaspoon of milk or, as required (do not add too much) to bring the dough together. However, I was not required to add milk.
Scoop the cookie dough using a small ice cream scoop or a tablespoon and roll it into a ball. If using a tablespoon, take one and a half tablespoons of the dough. Place the cookie dough balls on the baking sheet keeping them about two inches apart.
Make an indention in the center of each cookie dough ball gently, using or thumb or the back of the rounded ½ teaspoon. The edges will crack, and that is normal. Smooth the edges gently.
Fill each center of the cookie with jam up to the brim, about ½ tsp.
Bake the cookies in the preheated oven for 16-18 minutes or until the edges are lightly golden. Remove from the oven and let them cool down on the baking sheet for 3-4 minutes. Then transfer the cookies to the wire rack and let them cool completely.
Storing Suggestions
Store the cookies at room temperature for 4-5 days in an airtight container. Because these cookies are filled with jam, they become softer if kept for longer. However, bake cookies without filling the jam if you want to make them in advance. Store in an airtight container at room temperature for up to a week, and then fill them with jam right before serving.
Freezing Suggestions
Freezing Without Baking: You can freeze the unbaked cookie balls for up to a month. Follow the steps until making the indention in each cookie, but do not fill them with jam. Place the baking sheet with cookie balls in the freezer for about an hour to flash-freeze the cookie balls. Then remove them from the freezer and carefully place them in a freezer-safe container or bag, preferably in a single layer if possible. And freeze the container or bag for up to three months. When you are ready to bake the cookies, place the frozen cookie balls on the baking sheet, keeping them about 2 inches apart. You do not need to thaw the cookie dough balls. Fill the center with jam, and bake the cookies in the preheated oven until the edges are lightly golden; you will need to bake frozen balls for 2-3 minutes extra. Freezing The Baked Cookies: Allow the cookies to cool down completely. Then place them in a freezer-safe container or bag, and freeze them for up to three months. You can freeze them with or without jam. Thaw the cookies at room temperature for 30 minutes before serving. Or thaw the cookies in the refrigerator overnight.
Variations
Raspberry or Blueberry Thumbprint Cookies: Fill the cookies with raspberry or blueberry jam or jelly. Lemon Berry Thumbprint Cookies: Whisk about 2tsp of lemon zest into the dry ingredients before adding to the wet mixture, and fill the cookies with your choice of berry jam or jelly. Nutella Thumbprint Cookies: Bake the cookies with indentions and allow them to cool completely. Then fill each cookie center with Nutella with a spoon or a piping bag. Coconut Thumbprint Cookies with Chocolate Kisses: Press a chocolate kiss into each cookie’s indention right after removing the cookies from the oven. Almond Flavor: Add ½ teaspoon of almond extract instead of vanilla for almond flavor. Icing On cookies: Mix ½ cup of icing sugar with 1-2 teaspoon of milk or heavy cream. Adjust the consistency by adding more sugar or milk. Then drizzle it over the completely cooled cookies.
