Coconut jam thumbprint cookies are a buttery shortbread cookie; coated in shredded coconut, filled with jam and baked to create an addicting cookie. You'll want to add these to all your cookie trays!
We've officially entered my favorite time of the year, holiday baking season! I must admit that I tend to get a little carried away with the amount of cookies I make every year. I just can't help myself!!
Over the next several weeks, I thought it would be fun to share some of my favorite holiday cookie recipes. Some of the recipes have been altered by me over the years, but several of them are recipes I have gotten from others. Santa Surprises, Shortbread Peppermint Bark and Brown Butter Peppermint Blossoms will be coming soon.
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First up are coconut jam thumbprint cookies. This is a slightly adapted version from Ina Garten's Jam Thumbprint Cookies. The cookies are my mom and my favorite and Big E is quite fond of them too. The cookie has a buttery shortbread base, which is dipped in an egg wash and shredded coconut. Then you make an indentation or thumbprint and fill it with your favorite jam. They bake up perfectly to be a soft shortbread cookie that isn't overly sweet, but is amazingly addictive.
LET'S MAKE THE COOKIES!
Start by sifting the all purpose flour into a bowl. This ensures that no lumps are in your flour and gives the cookie the best texture. Could you skip this step? I suppose you could, but I've been making this recipe for at least 14 years now and I always sift the flour.
I always use kosher salt and I find it is too coarse to be sifted with the flour. It all just ends up at the bottom of the sifter! I sift the flour, then add the salt and give it a quick whisk to distribute the salt through the flour.
Next, cream the butter and sugar using a stand mixer with the paddle attachment or a hand held mixer. You just want to cream the two together until combined, which takes about 1-2 minutes. Then add the vanilla extract. Finally, slowly add in the flour mixture until the dough just starts to come together. Gather the dough in a ball and wrap in plastic wrap, flatten the dough to a 1 inch disk and chill for about 30 minutes.
PUTTING THE COCONUT JAM THUMBPRINT COOKIES TOGETHER
After the dough has chilled, portion the dough into 30 cookies, using a 1 ½ inch cookie scoop (this is the one I have). Then roll each portion into a ball.
Dip each cookie dough ball into an egg wash and then shredded coconut. Place the dipped and coated dough onto a prepared baking sheet. The cookies do not spread much so they can be placed fairly close together.
Next, using your (clean) thumb, the end of a spatula or a ½ teaspoon measuring spoon, create an indentation in the middle of each dough ball. If you find that the cookie splits a little bit you can just press the dough back together.
Finally, fill each indentation with your favorite flavor of jam. Come to think of it, they would probably taste amazing with Nutella or salted caramel in the thumbprint too! If you choose to use one of these alternatives, I would bake the cookies without the filling and add it when the cookies have come out of the oven.
Bake the coconut jam thumbprints for about 20 minutes until the cookies and coconut are light to golden brown. Allow the cookies to cool on the pan for 2 minutes before removing to cool completely on a wire rack.
TIPS FOR SUCCESS
- The butter is a key ingredient in this recipe so use real butter and make sure it is at room temperature before starting.
- Chill the dough for 30 minutes. This allows the butter to firm back up and solidify, which helps to prevent the cookies from spreading.
- Use a fresh bag of coconut. An old bag in the back of your pantry isn't going to yield as nice of a texture or flavor. Did you know that an open bag of coconut should be stored in the refrigerator??
- When making the thumbprint, it's better to have it deep rather than wide.
- Do not over bake them. The cookie will still be light in color on top, but be golden on the underside. The coconut will have toasted to a golden color as well.
CAN I FREEZE COCONUT JAM THUMBPRINT COOKIES?
Yes! This recipe freezes beautifully!! Bake the cookies and allow them to cool completely. Then place in an airtight container or zip top bag and freeze for up to 3 months.
To pin this recipe, you can use the button on the recipe card or the share buttons on the side or bottom of the page. Come follow me on Pinterest and Instagram to see all the things that inspire me. Thank you for being here and happy baking!
more Christmas cookie recipes
- Creme Brûlée Cookies
- Brownie Crinkle Cookies
- Iced Molasses Cookies
- Peppermint Hot Cocoa Cookies
- Pie Cookies
- Chocolate Shortbread
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
Coconut Jam Thumbprint Cookies
recipe created and tested by:
I highly recommend using weight (metric) measurements when available for more accuracy and the best results.
Please note
When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.
Equipment
Ingredients
- 3 ½ cups all-purpose flour 438g
- ½ teaspoon kosher salt
- 1 ½ cups unsalted butter room temperature (339g)
- 1 cup granulated sugar 200g
- 2 teaspoons pure vanilla extract
- 1 egg beaten with 1 tablespoon water for egg wash
- 6 ounces sweetened flaked coconut 170g
- Jam of your choice approximately ¼ cup
Instructions
- Sift the flour (3 ½ cups/438g) into a bowl and whisk in the salt. Set aside.
- In a stand mixer with the paddle attachment, cream together the butter (1 ½ cups/339g) and sugar (1 cup/200g) until combined about 1-2 minutes. Then add the vanilla (2 teaspoons).
- With the mixer on low speed, add the flour mixture to the creamed butter, sugar and vanilla. Mix until the dough starts coming together in large clumps.
- Gather the dough into a ball, wrap in plastic wrap and flatten into about a 1-inch disk. Chill for about 30 minutes.
- Preheat oven to 350°F. Prepare baking sheets with silicone baking mats or parchment paper.
- Portion the dough into 30 cookies, using a 1 ½ inch cookie scoop. Then roll each portion into a ball.
- Dip each cookie ball into the egg wash (1 large egg + 1 tablespoon water) and then roll in coconut (6 ounces/170g) and place on prepared baking sheets. The cookies don't really spread so you can place them about an inch apart.
- Use your thumb (or the end of a spatula) to make a "thumbprint" impression in the middle of each cookie and fill with the jam of your choice.
- Bake for about 20 - 25 minutes until the cookies and coconut are light to golden brown. Allow the cookies to rest on the baking pan for 2 minutes then remove to cool completely on a wire cooling rack.
Notes
Nutrition
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
Recipe shared with Meal Plan Monday - Holiday Treats and Miz Helen's Holiday Cookie Exchange
Kathleen says
These are classics Tasia! Love the addition of coconut, a going on my list for baking cookie this Christmas!
Tasia says
Yay! Your family will love them. Thanks Kathleen!
Christina says
my dough keeps coming out crumbly. Is there a binding agent that im missing.
Tasia says
Hi Christina, did the dough chill for longer than 30 minutes? If so, it may just need to warm up on the counter for 15 minutes or so. This dough can be a little crumbly; the warmth of your hands should help bring it together. If not, you can add some egg white and work that into the dough; I would start with 1 tablespoon and add a tablespoon at a time until it holds. Please let me know how it goes.
AlmaRuth says
I agree! It’s like there’s too much dry ingredients. The dough won’t even form together to make any kind of ball! I added a bit of heavy whipping cream bc I’m not wasting all this. Just hope they turn out!
Tasia says
Hi AlmaRuth, I'm wondering if you added too much flour and/or didn't mix it together long enough. I've been making this recipe for over 17 years and have never not had the dough come together. It can get a little crumbly if you chill it for longer than an hour, but the warmth of your hands rolling the balls should bring it together.
Missy says
I agree! I’m wondering if 3 1/2 cups of flour is too much? It won’t form into dough. Did I read the recipe wrong?
Tasia says
Hi Missy, 3 1/2 cups flour is the correct amount. I baked a batch yesterday and they came out perfect. Did you use the spoon and level method to measure your flour, or if you weighed it it should be 438g?
Kim says
This is my fave time of year, too! Love all your great process shots, Tasia - makes it so easy to follow along! These look yummy!
Tasia says
Thanks Kim! So happy the process photos are helpful and yay for holiday baking!!
Leanne says
Jam thumbprint cookies totally remind me of the holidays as my mother used to make them when I was growing up. These look delicious Tasia and I love the addition of coconut!
Tasia says
I love that memory Leanne! Thanks for sharing.😊. The coconut definitely makes them extra yummy!
Gianna Trebiani says
These are unbelievably good. They are buttery, soft and full of flavor. I LOVE the coconut and the raspberry jam takes it to a whole new level. These have become a holiday cookie time favorite for our family.
Marianne says
Hi there... I wanted to know if I can use unsweetened coconut? I have a jar of ginger jam which I thought would go great with the coconut thumbprint cookie.
Thank you
Marianne
Tasia says
Hi Marianne, the cookies will be a little less sweet and may be a tad bit drier {the sugar in the sweetened coconut adds moisture}, but I don't see why it wouldn't work. And the ginger jam sounds positively delish! I might test baking a small batch with 2 or 3 to make sure you like it before committing to the whole batch. Let me know how it goes!
Mary Ann Edwards says
The cookie scoop is an ingenious idea! It's much easier than weighing each portion!
Thank you!
Tasia says
I couldn't agree more Mary Ann! Hope you loved the cookies.
Corinne Cooper says
Followed your recipe to a "T". They are lovely. Thanks.
Tasia says
Hi Corinne, I am happy to hear you loved this recipe, it's definitely a favorite at my house!
Beverley McCauley says
Can I make the dough a few days ahead and keep in the refrigerator
Tasia says
Hi Beverly, I think that would be fine. I would wrap it tightly and use it within 3 days. It may need to sit on the counter for 15 minutes or so to warm up a bit before rolling into balls.
Louise says
Mine spread out a lot! Frustrating not new a baking haha.
Tasia says
Hi Louise, I am sorry to hear that! I wonder if your dough got too warm or if your oven temperature is off? I have baked this recipe every Christmas for almost two decades now and have never had an issue with them spreading a lot.