Coconut Thumbprint Cookies
A coconut flavored cookies for coconut lovers. Jam thumbprint cookies with subtle coconut flavor and just right amount filling of sweet mixed fruit jam! They are a perfect sweet treat that are so melt-in-your-mouth good.
Equipment
- OTG
- Mixing bowl
- 240 ml measuring cup
- spatula
Ingredients
- 1 cup whole wheat flour (128 grams)
- 2 tablespoon cornstarch
- 50 grams butter salted or unsalted
- 3 tablespoon virgin coconut oil or any neutral flavor oil (check note #5)
- ⅓ cup desiccated coconut (5 tablespoon)
- ½ cup jaggery powder or sugar (100 grams)
- 3-4 tablespoon jam or as required (I used mixed fruit jam)
Instructions
- Preheat oven @180° for 10 minutes. Grease a baking tray with oil or butter. You can line with parchment paper too.
- In a mixing bowl add in the soft butter, jaggery powder and virgin coconut oil.
- Whisk well until creamy and incorporated.
- Add sieved flour, cornstarch and desiccated coconut.
- Mix and gather them together with a spatula or spoon.
- Using your hand gather the mixture and make it into a dough. No need to knead the dough.
- Take small portion of the dough, roll it between your hands.
- Roll the cookie in the desiccated coconut and using your thumb, press an indentation into the center of each cookie.
- Fill the indentation with jam.
- Place the cookies in the prepared baking tray leaving some gap in between each cookie.
- Bake at preheated oven @170° C for 20 minutes until the edges and bottom of the cookies are golden. If not done bake for another few minutes.
- Remove from oven and let it stand on the baking tray for about 5 minutes.
- Transfer the cookies on a cooling rack and let it cool down completely. Enjoy with your favourite hot or cold beverage.
Video
Notes
- All ingredients to be at room temperature.
- Always preheat your oven.
- Whole wheat flour can be substituted with all purpose flour or blend of gluten-free flour available in stores or make your own blend with almond flour & rice flour.
- Jaggery can be substituted with brown sugar, cane sugar or refined sugar.
- You can skip the virgin coconut oil and use 100 gms butter altogether or use any cooking oil like sunflower or vegetable oil in place of the coconut oil.
- If using unsalted butter add a pinch of salt.
- You can use homemade butter or store bought butter, salted or unsalted. But no margarine or butter spreads
- You may use your favourite jam.
- Rolling in desiccated coconut is optional. But I love doing that.
- You can also use fresh finely grated coconut.
- Don’t overfill the indent as you don’t want the jam to bubble over when it’s baking.
- If your dough is too soft, keep the dough in refrigerator for 15-20 minutes and then bake them.
- Baking time may differ, keep a check and bake until the edges and bottom of the cookies are golden.