Coconut Thumbprint Cookies
Coconut Thumbprint Cookies are a delicious mix of macaroons and shortbread, with a sweet, chewy crunch—plus a gooey Nutella center!
Servings: 50 small thumbprint cookies
Cost: $6.73
Equipment
- Sheet pan (15" x 10")
- Parchment paper or silicone baking mat
Ingredients
- 16 tablespoons unsalted butter 2 sticks, softened to room temperature
- 1 cup granulated sugar
- 1/4 cup light brown sugar lightly packed
- 1 large egg
- 1 large egg yolk
- 1-1/2 teaspoons coconut extract find near other baking extracts
- 1 teaspoon vanilla extract
- 2 cups sweetened coconut flakes make sure your coconut is fresh and soft
- 3/4 teaspoon salt
- 1 tablespoon cornstarch
- 2-1/4 cups all-purpose flour measured by spooning and leveling, see post
- Nutella about 1/2 cup depending on how full you fill the thumbprints! See note 1 for nut-free
Instructions
- In a large bowl, beat together the room-temperature butter, granulated sugar, and brown sugar until light and creamy, about 3–4 minutes.
- Beat in the egg, egg yolk, coconut extract, and vanilla extract until just combined.
- Add in the sweetened flaked coconut, salt, and cornstarch. Beat to combine. Finally, add in the flour and mix until just combined.
- Lightly pack a one-tablespoon measuring spoon and level it off. This is the exact size of the dough you need! Roll that dough into a ball and place it on a parchment-paper-lined tray or plate. Cover and chill for 1 hour.
- Preheat oven to 350°F. Remove from the fridge and place 1 inch apart on a parchment or silicone-lined sheet pan. Bake for 9–12 minutes or until no longer glossy on top and very lightly browned on the edges. Be careful to not overbake, as you’ll lose texture and flavor.
- Remove from the oven and let cool for 1 minute. Press a 1/4-teaspoon measuring spoon into the center of each cookie. Remove cookies to a cooling rack and let cool completely.
- Transfer a few tablespoons (at a time) of Nutella into a small plastic bag. Seal the bag and cut off the tip with scissors. “Pipe” the Nutella into the center of each cookie. Enjoy!
Notes
Note 1: Nutella contains hazelnuts. If you’d like to make a nut-free chocolate filling: Combine 3 tablespoons unsalted butter with 3/4 cup chocolate (dark, milk, or semi-sweet; I like milk chocolate best!) in a microwave-safe bowl. Microwave in bursts of 15 seconds, stirring between each burst for 10 seconds until melted and smooth. Use this in place of Nutella!
Storage: Enjoy cookies within 1–2 days of making. Store cookies in an airtight container at room temperature.
Nutrition
Serving: 1serving | Calories: 108kcal | Carbohydrates: 13g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 48mg | Potassium: 35mg | Fiber: 1g | Sugar: 8g | Vitamin A: 122IU | Calcium: 8mg | Iron: 1mg