Coconut Thumbprint Cookies - Ina

By norsegal8

Ingredients

• 12 tbsp (1 and 1/2 sticks) unsalted butter
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract
• 1 and 3/4 cups all-purpose flour
• 1/4 tsp kosher salt
• 1 large egg
• 1 tbsp water
• 3-4 ounces sweetened shredded coconut
• pineapple-apricot preserves (or whatever you have/want to use)

Details

Servings 18
Adapted from spachethespatula.com

Preparation

Step 1

So, I made you thumbprint cookies—coconut ones to be exact! And they’re filled with pineapple-apricot preserves which is unbelievably tasty, because I mean…when is pineapple and coconut not?

They’re so super good, you guys. They come from one of my most trusted recipe developers—Ina Garten. Every recipe of hers that I have tried (sweet or savory) I have completely loved, and this one is no exception. These are basically plain buttery shortbread cookies that have been rolled in sweet coconut and topped with a dollop of really great preserves. I think they’re totally perfect paired with some hot tea, but if you happen to be one of the places that’s actually experiencing Spring (we’ve had a few days here and there), might I suggest some iced tea?

If you can’t find some pineapple-apricot preserves around, you can really substitute it for any jam/jelly/preserves you like. Try out your favorite one! It’s kinda hard to go wrong here. Next time I make these, I may try substituting the vanilla extract for coconut extract, and filling them with lime curd. If you hadn’t noticed, I’m sort of obsessed with the whole coconut-lime flavor combo (take these

Yield:

pineapple-apricot preserves (or whatever you have/want to use)

In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter nd sugar for 5 minutes. Add in the vanilla and beat until combined. Add in the flour and salt and beat until the dough comes together.

Cover the bowl with plastic wrap and refrigerate for at least an hour.

Preheat oven to 350 degrees. Line a couple baking sheets with silicone baking mats.

In a small bowl, beat together the egg and water. In another small bowl, place the coconut.

Using a medium (1-ounce) cookie scoop, scoop the dough into your hand and roll into a ball. Drop in the egg and then into the coconut. Roll it around and press to coat Place on the baking sheet.

With your finger, press an indentation into the top of each cookie dough ball. Fill each indentation with 1/4 teaspoon of the preserves.