Side Pannel
Coconut Strawberry Thumbprint Cookies
Coconut Strawberry Thumbprint Cookies
- Recipe Submitted by maryjosh on 03/19/2019
Ingredients List
- 2 1/2 cups all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 1 cup superfine sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 1/2 cups shredded and sweetened coconut flakes
- 1 cup strawberry jam
Directions
1. Preheat oven to 350˚F.
2. Place flour, baking powder and salt into a mixing bowl and whisk together. Set aside.
3. Place butter, cream cheese and sugar into a stand mixer fitted with a paddle attachment and cream together until light and fluffy.
4. Scrape down the sides of the bowl and add the egg yolk and vanilla. Continue to beat together.
5. Add the flour mixture to the butter mixture and mix together until completely combined.
6. Form dough into a disc, wrap in plastic wrap and refrigerate for 30 minutes.
7. Form 1 tablespoon sized balls of dough and roll into the shredded coconut. (no egg white wash needed!)
8. Place balls of coconut covered dough onto a parchment lined baking sheet, 1 1/2 inches apart and gently press your thumb into the center of each dough ball.
9. Bake cookies for 13 to 15 minutes or until coconut has turned golden brown and cookies have just baked through. Remove from oven and carefully re-indent thumbprints into the cookies, if needed.
10. Transfer cookies to a cooling rack and cool completely, about 30 minutes.
11. Fill each cookie with strawberry jam. Serve.
2. Place flour, baking powder and salt into a mixing bowl and whisk together. Set aside.
3. Place butter, cream cheese and sugar into a stand mixer fitted with a paddle attachment and cream together until light and fluffy.
4. Scrape down the sides of the bowl and add the egg yolk and vanilla. Continue to beat together.
5. Add the flour mixture to the butter mixture and mix together until completely combined.
6. Form dough into a disc, wrap in plastic wrap and refrigerate for 30 minutes.
7. Form 1 tablespoon sized balls of dough and roll into the shredded coconut. (no egg white wash needed!)
8. Place balls of coconut covered dough onto a parchment lined baking sheet, 1 1/2 inches apart and gently press your thumb into the center of each dough ball.
9. Bake cookies for 13 to 15 minutes or until coconut has turned golden brown and cookies have just baked through. Remove from oven and carefully re-indent thumbprints into the cookies, if needed.
10. Transfer cookies to a cooling rack and cool completely, about 30 minutes.
11. Fill each cookie with strawberry jam. Serve.
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