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    You are here: Home / Recipes / Cookies / strawberry coconut thumbprints

    strawberry coconut thumbprints

    Apr 10, 2011 · 1 Comment

    At last... a recipe without chocolate 🙂 This is rare, because in my house, if it doesn't contain chocolate, it usually doesn't get eaten. These cookies were so delicious though, they didn't even stand a chance. Today I give you strawberry coconut thumbprints!

    strawberry coconut thumbprints | The Baking Fairy
    This recipe is super easy, one-bowl, and delicious! Your tastebuds will sing. And you'll have no choice but to make these on a regular basis. Easy peasy, I tell you. These cookies are buttery, doughy, and the texture is crunchy-yet-chewy thanks to the coconut. Another bonus is that you can customize it to whatever you like better! I used strawberry preserves, but you can really use whatever you have on hand. I discovered after they were already in the oven (of COURSE) that I also had peach preserves in the fridge. Oh well, there's always a next time. 🙂

    I also conducted a little experiment and used real four-berry preserves in half the thumbprints and sugar-free strawberry preserves in the other half. The taste was delicious in both, but the sugar-free jam kinda crystallized and hardened so, be warned. It also bubbled and overflowed the cookie hole, haha. But they still tasted really good! So use whatever floats your boat.

    strawberry coconut thumbprints | The Baking Fairy

    {adapted from 1 Dough, 100 Cookies by Linda Doeser}

    strawberry coconut thumbprints
     
    Save Print
    Prep time
    10 mins
    Cook time
    20 mins
    Total time
    30 mins
     
    Author: Valentina | The Baking Fairy
    Recipe type: Cookies
    Serves: 30
    Ingredients
    • 1 cup (2 sticks) butter, softened
    • scant ¾ cup white sugar
    • 1 egg yolk
    • 1 tablespoon strawberry preserves for the dough
    • 2 cups all-purpose unbleached flour
    • ½ cup whole wheat pastry flour
    • 1 cup unsweetened shredded coconut (dried)
    • salt
    • strawberry jam, as needed for filling
    Instructions
    1. Preheat the oven to 375F. Line two cookie sheets with parchment paper.
    2. While the oven is preheating, toast the coconut. Line another cookie sheet with aluminum foil, spread the coconut evenly, and place in the oven for a couple minutes. WATCH CAREFULLY. Coconut can burn in the blink of an eye! Take it out as soon as it's a light golden brown and you can smell it.
    3. Cream together the butter and sugar, then beat in the egg yolk and the 1 tablespoon of strawberry preserves. Sift in the flour and salt, then add the toasted coconut. If the dough seems a bit dry, add in a splash of milk or heavy cream.
    4. Scoop tablespoons of mixture and roll them into balls with your hands. Place on the prepared cookie sheets 1-2 inches apart, as they don't spread very much. Using the damp handle of a wooden spoon, poke holes in the middle of each ball of dough. Fill with strawberry preserves, but don't overfill!
    5. Bake 15-20 minutes, let them cool for a couple minutes, then transfer to cookie racks to cool completely. Best enjoyed while still warm!
    3.5.3208

     

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    Hi! My name is Valentina and I'm The Baking Fairy! Pediatric physician assistant by day and food blogger extraordinaire by night. Full-blooded Italian, but I've lived in Texas for most of my life. I love margaritas, brownies, avocados, and my mamma's homemade pizza. Married to my high school sweetheart (who is ALSO a pediatrician). My mission is to make plant-based cooking fun and delicious, one recipe at a time. I want to show people that vegan food is not just for vegans!

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    Hi, I'm Valentina, aka The Baking Fairy! Baking, cooking, food photography, cake decorating, party planning... I do it all. Oh, and I'm a pediatric Physician Assistant in my spare time. You can follow my crazy adventures here. Welcome to my blog!

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