Ina’s Coconut Thumbprint Cookies - Chef Fun Kitchen

Ina’s Coconut Thumbprint Cookies

So, I created you fingerprint cookies—coconut ones to be exact! And they’re stuffed with pineapple-apricot preserves that is improbably tasty, as a result of I mean…when is pineapple and coconut not?

I additionally burned my mouth on one as a result of I couldn’t even await them to chill down as a result of my house smelled thus darn sensible from them baking. I don’t suggest that…but at constant time, I don’t regret it…it was specific.

Ina’s Coconut Thumbprint Cookies
Ina’s Coconut Thumbprint Cookies

If you can’t notice some pineapple-apricot preserves around, you'll be able to extremely substitute it for any jam/jelly/preserves you prefer. undertake your favorite one! It’s sort of arduous to travel wrong here.

Next time I build these, i could attempt subbing the vanilla for coconut extract, and filling them with lime curd. If you hadn’t detected, I’m type of enthusiastic about the entire coconut-lime flavor dance orchestra (take these Coconut-Lime Cookies, for example).

Ina’s Coconut Thumbprint Cookies


  • 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)


  1. 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.
  2. Cover the bowl with plastic wrap and refrigerate for at least an hour.
  3. Preheat oven to 350 degrees. Line a couple baking sheets with silicone baking mats.
  4. In a small bowl, beat together the egg and water. In another small bowl, place the coconut.
  5. 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.
  6. With your finger, press an indentation into the top of each cookie dough ball. Fill each indentation with 1/4 teaspoon of the preserves.
  7. Bake for 16-18 minutes until the coconut is browned. Allow to cool on the baking sheets before removing to a wire rack to cool further.

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