Coconut Strawberry Thumbprint Cookies

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Coconut Strawberry Thumbprint Cookies – Buttery, Fruity, and Irresistibly Chewy

Soft, golden cookies rolled in sweet coconut and filled with jewel-toned strawberry jam. These Coconut Strawberry Thumbprint Cookies are a delightful blend of texture and flavor—perfect for tea time, holidays, or anytime you need a little bite of joy.

Introduction: A Cookie That’s as Charming as It Is Delicious

There’s something timeless about thumbprint cookies. Maybe it’s the way they cradle a dollop of jam like a tiny edible treasure, or how they manage to be both elegant and homey at once. These Coconut Strawberry Thumbprint Cookies take that classic charm and give it a tropical twist with a generous coating of sweetened shredded coconut.

The result? A cookie that’s buttery and soft in the center, lightly crisp around the edges, and bursting with fruity flavor. Whether you’re baking for a holiday cookie exchange, a bridal shower, or just a cozy afternoon snack, these cookies are guaranteed to impress.

Ingredients Breakdown

Let’s take a closer look at what makes these cookies so special:

For the Cookie Dough:

  • Unsalted butter (1 cup / 230 g, softened)
    The base of any great cookie—adds richness and that melt-in-your-mouth texture.
  • Granulated sugar (⅔ cup / 130 g)
    Sweetens the dough and helps create a tender crumb.
  • Egg yolks (2 large)
    Add richness and help bind the dough.
  • Vanilla extract (1 tsp)
    Adds warmth and depth of flavor.
  • All-purpose flour (2 cups / 250 g)
    Provides structure and balance.
  • Salt (¼ tsp)
    Enhances all the other flavors.

For Rolling & Filling:

  • Shredded sweetened coconut (2 cups / 160 g)
    Adds texture, sweetness, and a beautiful golden crust.
  • Strawberry jam (½ cup)
    The sweet, fruity heart of each cookie. Use your favorite brand or homemade jam.
  • Optional: Lemon juice (1 tsp)
    Stirred into the jam for a bright, tangy contrast.

Tip: Try other jams like apricot, raspberry, or mixed berry for variety. We love All Gold Apricot for its sunny flavor and smooth texture.

Equipment Needed

  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Baking sheets
  • Parchment paper
  • Small spoon or piping bag
  • Cooling rack
  • Oven

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 175°C (350°F).

Line two baking sheets with parchment paper to prevent sticking and ensure even baking.

Step 2: Make the Cookie Dough

In a large bowl, cream together:

  • 1 cup softened butter
  • ⅔ cup granulated sugar

Beat until light and fluffy—about 2–3 minutes.

Add:

  • 2 egg yolks
  • 1 tsp vanilla extract

Beat until smooth and fully incorporated.

In a separate bowl, whisk together:

  • 2 cups all-purpose flour
  • ¼ tsp salt

Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.

Tip: If the dough feels too sticky, chill it for 15–20 minutes before shaping.

Step 3: Shape and Coat the Cookies

Roll dough into 1-inch (2.5 cm) balls—about the size of a walnut.

Optional: Lightly beat the leftover egg whites and roll each dough ball in the egg white before coating in coconut. This helps the coconut stick better and toast beautifully.

Roll each ball in shredded sweetened coconut, pressing gently to coat all sides.

Place on the prepared baking sheets, spacing about 2 inches apart.

Step 4: Make the Thumbprints

Using your thumb or the back of a small spoon, gently press an indentation into the center of each cookie.

Tip: Don’t press too deep or the cookie may crack—just enough to hold the jam.

Step 5: Fill with Jam

In a small bowl, stir ½ cup strawberry jam with 1 tsp lemon juice (optional) for brightness.

Fill each indentation with about ½ teaspoon of jam.

Tip: Use a piping bag or small spoon for neat, mess-free filling.

Step 6: Bake

Bake cookies for 12–15 minutes, or until:

  • The coconut is lightly golden
  • The cookies are set but still soft in the center

Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Serving Suggestions

Perfect for:

  • Holiday cookie trays
  • Afternoon tea
  • Baby showers or brunches
  • Edible gifts

Pair with:

  • A cup of Earl Grey or chamomile tea
  • A glass of cold milk
  • A scoop of vanilla ice cream

Presentation Tip: Arrange on a tiered dessert stand or wrap in parchment and twine for a charming gift.

Variations to Try

Want to make them your own? Try these delicious twists:

Apricot Sunshine

Use All Gold Apricot jam for a golden, tangy twist.

Chocolate Raspberry

Fill with raspberry jam and drizzle with melted dark chocolate after baking.

Almond Joy

Add a whole almond to the center before baking and use chocolate ganache instead of jam.

Vegan Version

Use plant-based butter and egg replacer. Choose a vegan-friendly jam.

Storage and Make-Ahead Tips

  • Make-Ahead: Dough can be made and chilled for up to 2 days before baking.
  • Refrigerate: Store baked cookies in an airtight container for up to 5 days.
  • Freeze: Freeze unbaked dough balls (without jam) for up to 2 months. Thaw, fill, and bake as needed.

Tip: Add a fresh dab of jam after baking for a glossy, bakery-style finish.

Nutrition Notes (Per Cookie, ~1 of 24)

  • Calories: ~140
  • Protein: ~1g
  • Carbohydrates: ~15g
  • Fat: ~8g
  • Sugar: ~9g
  • Sodium: ~40mg
  • Fiber: ~1g

These cookies are:

  • Buttery and soft
  • Fruity and chewy
  • Perfectly portioned
  • Great for sharing

Final Thoughts

These Coconut Strawberry Thumbprint Cookies are more than just a sweet treat—they’re a celebration of texture, flavor, and the joy of baking something beautiful. Whether you’re making them for a special occasion or just to brighten your day, they’re guaranteed to bring smiles.

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