Here is everyone's favorite thumbprint cookie with a twist. Coconut Thumbprint Cookie takes a macaroon to a new level. The middle is filled with raspberry preserves and the bottom of each cookie is dipped in chocolate. These look great and tastes even better. You should make a double batch because these go fast!
Ingredients for Coconut Thumbprint Cookie:
yields about 3 dozen cookies
1 7-ounce package of sweetened flaked coconut
2/3 cup granulated sugar
1/3 cup flour plus a little extra for shaping the cookies
1/8 teaspoon salt
3 egg whites, beat with a fork until just froth
1/2 teaspoon vanilla extract
1/2 - 3/4 cup semi-sweet chocolate chips
1/3 cup raspberry preserves
You will need two sheet pans. A few people have asked about which pans I use. Click HERE for more information.
Time-Saving Tip: These cookies can be baked and dipped in chocolate a day or two in advance. Store in the plastic container with a tight-fitting lid. Fill with preserves when serving.
Let's see what we need.
Time to bake!
Preheat the oven to 325-degrees. Adjust rack to the middle of the oven.
Combine the coconut, salt, flour, and sugar in a bowl. Stir in the frothy egg whites until thoroughly mixed.
Using a spoon drop coconut mixture onto parchment-lined cookie sheets. You should get around 36 equal cookie mounds. Dip your clean thumb into the flour and then press your thumb into the middle of each cookie to make a thumbprint. Repeat the process until they are all done.
Bake for about 15-20 minutes until some of the edges just start turning golden. If it looks like your thumbprints have puffed up a bit you might need to put your thumb back to work and repeat the indentation process. This time skip the flour and do it when the cookies are very warm. I actually do it as soon as they come out of the oven. Then cool on wire racks.
Pour the chocolate chips in a small bowl. Microwave for about a minute and 20 seconds. The first picture shows what the chips look like after they cook. They might still look like chips but they are likely melted enough. With a small spoon start stirring the chips and they will all melt. If not just microwave for a few more seconds. Don't overcook or else the chocolate will harden.
Once the cookies are cool it is time to coat the bottom of each one with the melted chocolate. You can do this by dipping but I have found that a small butter knife can easily spread the chocolate on the bottom too. Return the chocolate dipped cookie to the parchment lined cookie sheets to harden. Once hardened they can either be stored in a single layer in an airtight container or filled with the preserves.
They're ready! The combination of the coconut, raspberry preserves, and chocolate is addictive. They are perfect to serve to your family or friends. A platter of these gems also makes a wonderful hostess gift around the holidays.