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Coconut-Raspberry Thumbprints

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“Feel free to halve this recipe, as it will feed a crowd as written. Recipe from Food and Wine. They look amazing and sound very easy to make! Perfect colors for Christmas.”
READY IN:
1hr
SERVES:
36
YIELD:
6 1/2 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium bowl, whisk the flour with the coconut, baking soda and salt.
  2. In a standing electric mixer fitted with a paddle, or using a hand mixer in a large bowl, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes.
  3. Beat in the egg yolk and vanilla, scraping the side and bottom of the bowl.
  4. Beat in the dry ingredients at medium-low speed.
  5. Wrap the dough in plastic and refrigerate for 15 minutes.
  6. Preheat the oven to 350°. Position the racks in the upper and lower thirds of the oven.
  7. Roll the dough into 1-inch balls and bake for 14 minutes. Make a dent in the cookies; fill with jam and bake for about 10 minutes.
  8. Let the cookies cool on the sheets for 5 minutes, then transfer to racks to cool completely.

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