All semester I have been promising to bring some sort of baked good to work. Unfortunately I was swamped this semester, so that didn't happen until I was finished with finals (YAY!). I actually had something else in mind to bake, but I saw these little gems and couldn't resist. Is there anything better then toasted coconut? I'm not sure there is! These cookies were delightfully chewy and buttery, and I just loved the raspberry/coconut combination (raspberry zingers anyone??). I'm so excited to finally have a little more time to do some baking. Hooray for Christmas break!!
Raspberry Coconut Thumbprint Cookies
Ingredients
3 sticks unsalted butter, at room temperature
1 cup sugar
1 teaspoon vanilla extract
3 1/2 cups all purpose flour
1/4 teaspoon salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry jam (supposedly apricot jam is tasty as well!)
Directions
Preheat oven to 350F.
Cream together butter and sugar until they are just combined, then add the vanilla. In a separate bowl, sift together flour and salt, then slowly add to the creamed butter/sugar mixture. Mix until the dough starts to come together. Dump onto a floured board and roll into a flat disc. Wrap in plastic and chill for 30 minutes.
Remove the dough from the refrigerator. Roll the dough into 1 1/4 in balls. Dip each ball into the egg wash, then roll it in coconut. Place the balls on an ungreased cookie sheet (I lined mine with parchment just to be safe), and press a light indentation into the top of each with your finger, or use the back of a 1/2 teaspoon measuring spoon. Drop roughly a 1/4 teaspoon of jam into each indentation. Bake 20-25 minutes,* until the coconut is golden brown. Cool and serve.
*Mine were done at 18 minutes, so check early just to be safe!
Recipe source: adapted from Barefoot Contessa Family Style
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Did you try this recipe? Let me know what you think! :)