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These fun and festive cookies are a delightful combination of soft, buttery cookie dough, sweet raspberry jam, and a crunchy coconut coating. They are as beautiful as they are delicious, with their signature “thumbprint” filled with vibrant, jewel-toned jam.
They are perfect for holiday platters, tea parties, or anytime you want to treat yourself to something special!
When I was creating and filming these fun cookies, I had a crew of workers at my home replacing my windows. I asked if they would be willing to taste test a few things I was making that day. They were more than happy to oblige. ๐ Allow me to quote directly from one of them “Man, Little Debbie’s got nothin on these!” Ha! They do kind of taste like those delicious Raspberry Zingers from back in the day. The coconut and raspberry pair perfectly.
I hope you get a chance to try them!
Ingredients
- 1/2 C butter, softened
- 3 ounces cream cheese, softened
- 1 large egg yolk
- 2 tsp orange juice
- 2 tsp vanilla
- 1 1/2 C all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3 3/4 C sweetened shredded coconut, divided
- 1 C raspberry jam, warmed
Instructions
- Into a large mixing bowl, or your stand mixer, place the butter and cream cheese. Beat until smooth. Add the egg and beat for 5-7 minutes or until light and fluffy. This really helps the cookies stay chewy and soft. Add the orange juice and vanilla and beat until combined.
- In a separate bowl, toss together the flour, baking powder and salt. Add these dry ingredients to your mixing bowl and mix to combine.
- Add 3 cups of the shredded coconut and mix to combine.
- Cover the bowl and chill for at least 30 minutes, and up to 24 hours.
- Preheat your oven to 350 degrees. (325 for convection ovens).
- Scoop the dough into small balls (mine were about 1 inch around). Roll them in the remaining coconut and place them on baking sheet. Since they are so small, I was able to fit 16 per sheet, 4 rows of 4.
- Spray the bottom side of a 1/2 tsp measuring spoon with cooking spray. Use it to indent the center of each cookie.
- Bake for 9-10 minutes or until the coconut is slightly golden brown, be careful not to over bake. When the cookies are still warm, press the measuring spoon again into the indentation to secure it for the jam. Cool cookies completely.
- Warm the jam in the microwave for 30-60 seconds. Stir, and carefully spoon onto each cookie.
- Allow the jam to cool and set.ย
Enjoy!
Recipe adapted from Taste of Home
Interesting idea, cute cookie. Came out a little bland with a slightly salty aftertaste. No sugar in the dough was probably why it was bland, I used no sugar added coconut. I also used a homemade pineapple maraschino sauce I boiled down for my gooey center.