These coconut thumbprint cookies are gluten-free, made with coconut-covered cookie dough, and filled with fruit preserves.
Thumbprint cookies are classic shortbread treats with a sweet filling, and this version is gluten-free and coated in shredded coconut for extra texture and flavor!
Coconut Thumbprint Cookies Recipe
For this recipe, you will need softened butter, sugar, eggs, vanilla extract, gluten-free flour mix, salt, shredded coconut, and fruit preserves.
Line a cookie sheet with parchment paper and preheat the oven to 350°F.
In a medium mixing bowl, cream the butter and sugar together until combined.
Add the egg and vanilla and mix until combined.
Next, add in the flour and salt and mix well until a dough forms.
Roll the dough out into balls and roll each ball in the shredded coconut, coating the cookie with the shredded coconut.
Press your thumb into each cookie, making an indent. Fill each hole with jam or other optional fillings like caramel or lemon curd.
Place the cookies in the oven and bake for 15-20, or until golden brown.
Store leftover cookies in an airtight container at room temperature for 5 days, or a week in the fridge.
FAQ
Can I make these cookies with regular flour instead of gluten-free flour?
Yes, you can substitute a regular all-purpose flour if gluten-free isn’t required. The texture and flavor will remain similar.
Can I use unsweetened coconut instead of sweetened?
Unsweetened coconut will work, but the cookies may be slightly less sweet. Unsweetened coconut is an excellent option if you prefer a less sugary treat.
How long do these cookies stay fresh?
These cookies will stay fresh for up to 5 days when stored in an airtight container at room temperature.
Can I freeze these cookies?
Yes, you can freeze the baked cookies in a sealed container for up to 3 months. Thaw at room temperature before serving.
Can I use different types of fruit preserves?
Yes, you can try different preserves like strawberry, blueberry, or even lemon curd.
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PrintCoconut Thumbprint Cookies
These coconut thumbprint cookies are gluten-free, made with coconut-covered cookie dough, and filled with fruit preserves.
- Prep Time: 10minutes
- Cook Time: 15-20 minutes
- Total Time: 30 minutes
- Yield: 12–18 cookies 1x
- Method: oven
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1/2 cup butter softened
- 1/3 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup 1:1 gluten-free baking flour mix
- 1/2 teaspoon salt
- 1 cup sweetened flaked coconut
- 1/4 cup raspberry jam, apricot jam, caramel, or lemon curd
Instructions
- Line a cookie sheet with parchment paper and preheat the oven to 350°F.
- In a medium mixing bowl, cream the butter and sugar together until combined.
- Add the egg and vanilla and mix until combined.
- Next, add in the flour and salt and mix well until a dough forms.
- Roll the dough out into balls and roll each ball in the shredded coconut, coating the cookie with the shreddedcoconut.
- Press your thumb into each cookie, making an indent. Fill each hole with jam or other optional fillings like caramel or lemon curd.
- Place the cookies in the oven and bake for 15-20 or until golden brown.
- Store leftover cookies in an airtight container at room temperature for 5 days or a week in the fridge.
Nutrition Facts
- Serving Size: 1 cookie
- Calories: 105
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