I don’t know where my mom got this recipe, or if she invented it herself, but these things are bite-size and addicting, which is a perfect combination. They also remind me of Yoshi’s cookies, which makes me love them even more.
coconut raspberry thumbprint cookies
coconut raspberry thumbprint cookies
Prep Time: 30 minutes
Cook Time: 25 minutes
Yield: 18
Ingredients:
- 1/3 cup sugar
- 1/2 cup (softened) butter
- 1 egg, separated
- 1 1/2 teaspoons almond extract
- 1 1/4 cups flour
- 1/4 teaspoon salt
- 1 cup flaked coconut
- Raspberry preserves
- Milk
Instructions:
Mix flour and salt, set aside. Beat together butter and sugar until fluffy. Add egg yolk and almond extract, beat well. Gradually add flour mixture. You may have to add a little milk to form dough. Chill dough two hours or until firm enough to shape. Roll into 1 inch balls. Dip in beaten egg white, then roll in coconut. Place on greased cookie sheet. Make depression in center of each cookie (I use a teaspoon measuring spoon to the depressions are evenly circular). Bake in 300 degree oven 20-25 minutes, until just firm to touch and coconut is lightly browned. Cool 30 seconds in pan, then remove to rack. When cool fill depressions with raspberry preserves and let sit for an hour or so for preserves to firm up.
Mix flour and salt, set aside. Beat together butter and sugar until fluffy. Add egg yolk and almond extract, beat well. Gradually add flour mixture. You may have to add a little milk to form dough. Chill dough two hours or until firm enough to shape. Roll into 1 inch balls. Dip in beaten egg white, then roll in coconut. Place on greased cookie sheet. Make depression in center of each cookie (I use a teaspoon measuring spoon to the depressions are evenly circular). Bake in 300 degree oven 20-25 minutes, until just firm to touch and coconut is lightly browned. Cool 30 seconds in pan, then remove to rack. When cool fill depressions with raspberry preserves and let sit for an hour or so for preserves to firm up.
