Coconut Thumbprints

2 sticks butter – softened

1 cup sugar

2 eggs – separated

2 tsps. vanilla

1 ½ cups flour

½ tsp. salt

½ tsp. baking powder

1 ½ cups coconut

½ cup raspberry or apricot jam


Preheat oven to 375 degrees. Cream butter and sugar. Add egg yolks and vanilla. Combine flour, salt and baking powder. Gradually add to creamed mixture – blend well. Form into 1 inch balls.


Beat egg whites until slightly frothy. Dip cookies in egg whites to coat – roll in coconut. Place on greased cookie sheets. Make a shallow depression in the center of each cookie. Spoon ½ tsp. of jam into each.


Bake for 8 – 9 minutes or until coconut begins to brown. Cool on baking sheets 1 – 2 minutes, then transfer to wire rack and continue cooling.


Makes 4 dozen.

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