Toasted Coconut Thumbprints with Cherry or Lemon
 
Prep time
Cook time
Total time
 
Buttery shortbread cookies are covered in coconut and filled with tart jam or homemade lemon curd for a rich cookie in a beautiful little bundle of yum.
Alison:
Serves: 1½ dozen
Grocery List
  • 12 T. unsalted butter
  • ½ c. sugar
  • 1 tsp. vanilla
  • 1¾ c. unbleached flour
  • ¼ tsp. salt
  • 1 large egg
  • 1 T. water
  • ½ c. sweetened coconut
  • Your favorite jam flavor or lemon curd (recipe in post)
Here's how...
  1. In mixer bowl, combine sugar and cold butter. Mix 5 minutes, scraping the sides as needed.
  2. Add vanilla and mix to combine.
  3. Add in flour and salt and mix thoroughly.
  4. Preheat oven to 350 degrees.
  5. In a small bowl, mix egg and water.
  6. In another bowl, add coconut.
  7. Roll dough into Tablespoon-sized balls and then coat in egg wash and then coconut.
  8. Place on greased or parchment lined cookie sheets. Press thumb in the center to create an indentation.
  9. Add jam to the center. If using lemon curd, do not fill until after baked and cooled.
  10. Bake in preheated 350 degree oven for 16-18 minutes or until the coconut is barely toasted.
  11. Cool on cookie sheet 3-4 minutes and then remove to a wire rack to cool completely.
  12. If filled with lemon curd, store in refrigerator.
Recipe by That Which Nourishes at https://thatwhichnourishes.com/toasted-coconut-thumbprints-cherry-lemon/