Raspberry Coconut Thumbprint Cookies

Soft, buttery Raspberry Coconut Thumbprint Cookies with a tangy jam center, rolled in shredded coconut, and finished with a sweet coconut drizzle.

Course Dessert

Cuisine American

Diet Vegan, Vegetarian

Prep Time 15

Cook Time 10

Resting time 5

Total Time 30

Servings cookies

Calories 130kcal

Preheat oven to 350°F/175°C and line a cookie sheet with parchment paper
In a food processor combine the butter, coconut oil, coconut extract, and powdered sugar. Pulse until well combined.
½ cup vegan butter, 5 tablespoons coconut oil, 1 teaspoon coconut extract, ½ cup powdered sugar
Add the cornstarch and flour and pulse until just combined.
½ cup cornstarch, 1 ½ cups all-purpose flour

Place shredded coconut in a bowl. Form the dough into 1 to 2-inch balls. Roll balls in shredded coconut and place on the prepared cookie sheet, about 2" apart.
½ cup shredded coconut

Add raspberry jam to remaining shredded coconut used for rolling the cookie dough balls. Stir to combine.
½ cup raspberry jam

Place one hand around the cookie dough ball and use your other hand's thumb (or a small measuring spoon) to create a "bowl" in the middle of each cookie dough ball. Let your hand holding the cookie gently press the cookie dough to prevent it from creating cracks. Add a bit of the Raspberry Jam Filling to each cookie.
Place the cookie sheet in the oven and bake for 8 to 9 minutes. Do not overbake. Remove the pan from the oven and let the cookies sit for a minute, then transfer to a wire rack to cool completely.
Store in a sealed container. These cookies will last longer if stored in the fridge.