Step 3: Shape the Cookies
- Roll the dough into 1-inch balls.
- Roll each ball in the shredded coconut until fully coated. The coconut adds texture and a subtle tropical flavor.
Step 4: Make the Thumbprint
- Place the coconut-coated dough balls on the prepared baking sheet, leaving about 2 inches of space between them.
- Use your thumb (or the back of a small spoon) to gently press a small indentation into the center of each cookie. This will hold the strawberry jam.
Step 5: Bake
Bake the cookies in the preheated oven for 12–15 minutes, or until the edges just start to turn golden. The centers should remain soft.
Step 6: Add the Jam
- Remove the cookies from the oven and let them cool for about 5 minutes on the baking sheet.
- Fill each indentation with about 1/2 teaspoon of strawberry jam. The cookies will still be warm, so the jam will slightly melt, giving a soft, gooey center.
Step 7: Cool Completely
Transfer the cookies to a wire rack and allow them to cool completely. This lets the jam set and the cookie maintain its soft, buttery texture.
Step 8: Serve and Enjoy
Your Coconut Strawberry Thumbprint Cookies are ready to enjoy! These cookies pair wonderfully with a cup of tea or coffee, and they make a festive addition to cookie platters.
Tips for Perfect Cookies:
- Room temperature butter ensures a smooth dough and soft texture.
- Do not overfill with jam; too much can make the cookies soggy.
- Chilling the dough for 15–20 minutes can help maintain their shape, especially if your kitchen is warm.
These cookies are soft, buttery, and delightfully chewy, with a tropical twist from the coconut and a sweet burst from the strawberry jam. They are simple to make yet impressive enough to serve to guests or gift during the holidays.
If you want, I can also create a trick to make the coconut extra crispy on the outside while keeping the inside soft, which makes these cookies absolutely irresistible. Do you want me to include that?
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