At last... a recipe without chocolate 🙂 This is rare, because in my house, if it doesn't contain chocolate, it usually doesn't get eaten. These cookies were so delicious though, they didn't even stand a chance. Today I give you strawberry coconut thumbprints!
This recipe is super easy, one-bowl, and delicious! Your tastebuds will sing. And you'll have no choice but to make these on a regular basis. Easy peasy, I tell you. These cookies are buttery, doughy, and the texture is crunchy-yet-chewy thanks to the coconut. Another bonus is that you can customize it to whatever you like better! I used strawberry preserves, but you can really use whatever you have on hand. I discovered after they were already in the oven (of COURSE) that I also had peach preserves in the fridge. Oh well, there's always a next time. 🙂
I also conducted a little experiment and used real four-berry preserves in half the thumbprints and sugar-free strawberry preserves in the other half. The taste was delicious in both, but the sugar-free jam kinda crystallized and hardened so, be warned. It also bubbled and overflowed the cookie hole, haha. But they still tasted really good! So use whatever floats your boat.
{adapted from 1 Dough, 100 Cookies by Linda Doeser}
strawberry coconut thumbprints
Servings: 30
Ingredients
- 1 cup 2 sticks butter, softened
- scant ¾ cup white sugar
- 1 egg yolk
- 1 tablespoon strawberry preserves for the dough
- 2 cups all-purpose unbleached flour
- ½ cup whole wheat pastry flour
- 1 cup unsweetened shredded coconut dried
- salt
- strawberry jam as needed for filling
Instructions
- Preheat the oven to 375F. Line two cookie sheets with parchment paper.
- While the oven is preheating, toast the coconut. Line another cookie sheet with aluminum foil, spread the coconut evenly, and place in the oven for a couple minutes. WATCH CAREFULLY. Coconut can burn in the blink of an eye! Take it out as soon as it's a light golden brown and you can smell it.
- Cream together the butter and sugar, then beat in the egg yolk and the 1 tablespoon of strawberry preserves. Sift in the flour and salt, then add the toasted coconut. If the dough seems a bit dry, add in a splash of milk or heavy cream.
- Scoop tablespoons of mixture and roll them into balls with your hands. Place on the prepared cookie sheets 1-2 inches apart, as they don't spread very much. Using the damp handle of a wooden spoon, poke holes in the middle of each ball of dough. Fill with strawberry preserves, but don't overfill!
- Bake 15-20 minutes, let them cool for a couple minutes, then transfer to cookie racks to cool completely. Best enjoyed while still warm!
Leave a Reply