If you’re searching for a simple yet delicious cookie, these Coconut Raspberry Thumbprint Cookies are the perfect choice.

These buttery thumbprint cookies are rolled in toasted shredded coconut and filled with sweet raspberry jam. They make an excellent addition to cookie platters during the holidays!

Raspberry Thumbprint Cookies with raspberry jam filling.

Why You’ll Love This Recipe

Easy to Make: These cookies are simple even if you’re new to baking. Make the dough, roll the dough balls in coconut, make an indent, fill with your favorite jam, and bake!
Delicious Texture: The combination of a soft buttery cookie center, crispy coconut coating, and gooey jam is so good.
Customizable: Use your favorite jam or preserve flavor or fill the center with chocolate!
Great for Entertaining: These pretty little cookies are great for parties and for the holiday season.

Stacks of coconut thumbprint cookies raspberry filling.

Ingredients in Coconut Raspberry Thumbprint Cookies

unsalted butter, chilled
light brown sugar, firmly packed
large eggs
vanilla extract
all-purpose flour
salt
unsweetened coconut flakes
your favorite seedless jam or jelly

See the recipe card below for full ingredients and directions.

How to Make Raspberry Coconut Thumbprint Cookies

Preheat your oven to 375°F. Line two baking sheets with parchment paper.
In a medium bowl, combine the dry ingredients- flour and salt and set it aside.
In a large bowl, use an electric mixer to cream the butter and brown sugar until creamy, about 2 minutes.
Separate the eggs and place the egg whites in a small bowl; gently beat them. You will be using this egg wash to dip your cookie dough balls in.
Add the egg yolks to the butter mixture and mix well. Stir in the vanilla extract.
Gradually add the flour mixture to the butter mixture and mix until the cookie dough pulls alway from the sides of the bowl and a soft dough forms.
Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes.
Pour the coconut flakes in a small bowl. Roll the cookie dough into 1-inch balls. Dip each ball in the egg wash, then roll them in the coconut flakes to coat well.
Place the cookie balls on the prepared baking sheet and use your thumb or the end of a wooden spoon handle to press indentations into the center of each cookie. Fill each indent with jam using a small measuring spoon or a piping bag.
Bake the cookies for 14 to 16 minutes or until they are golden brown. Let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container. Enjoy!

Overhead of Coconut Blossoms with raspberry jam filling.

Tips for Making Coconut Thumbprint Cookies

Chill the Dough: After mixing the cookie dough, chill it for at least 30 minutes. This firms up the dough and helps prevent spreading while baking.

Use Shredded Coconut: Use unsweetened shredded coconut or coconut flakes to prevent the cookies from being overly sweet.

Shape the Thumbprint: Use your thumb or the back of a wooden spoon handle to gently press a deep indentation into the center of each dough ball. Be careful not to press too hard to avoid making big cracks in the edges. If the edges do crack, gently smooth the cracks out before filling.

Jam Variations: Raspberry jam is a classic choice! But, you can experiment with other flavors like apricot, strawberry, or blackberry.

Don’t Overfill: Add just enough jam to fill the indentations. This will help prevent the filling from bubbling over the sides while in the oven.

Storage Tips for Coconut Raspberry Thumbprint Cookies

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to 1 week or freeze them in a single layer with parchment paper between layers for up to 3 months. Thaw at room temperature before serving.

A plate of Coconut Raspberry Thumbprint Cookies with toasted coconut.

More Cookie Recipes

These Jam Ribbon Cookies are made with delicious raspberry jam and lemon curd filling. For a chocolate cookie, these Chocolate Thumbprints pair wonderfully with a sweet fig filling.

These chocolate cherry cookies are topped with chocolate ganache and garnished with a maraschino cherry.

📖 Recipe

Yield: 26 cookies

Coconut Raspberry Thumbprint Cookies

Name: Coconut Raspberry Thumbprint Cookies
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: 26
Cuisine: American
Ingredients: 1 cup unsalted butter, chilled; ½ cup light brown sugar, packed; 2 large eggs; 1 teaspoon pure vanilla extract; 2 ½ cups all-purpose flour; ¼ teaspoon salt; 1 ½ cups unsweetened coconut flakes or shredded coconut; 1/2 cup jam or preserves of your choice

These buttery thumbprint cookies are rolled in toasted shredded coconut and filled with sweet raspberry jam. They make an excellent addition to cookie platters during the holidays!

Prep Time 15 minutes

Cook Time 14 minutes

Total Time 29 minutes

Ingredients

1 cup unsalted butter, chilled
½ cup light brown sugar, packed
2 large eggs
1 teaspoon pure vanilla extract
2 ½ cups all-purpose flour
¼ teaspoon salt
1 ½ cups unsweetened coconut flakes or shredded coconut
½ cup jam or preserves of your choice

Instructions

Preheat your oven to 375°F. Line two baking sheets with parchment paper.
In a medium bowl, combine the dry ingredients- flour and salt and set it aside.
In a large bowl, use an electric mixer to cream the butter and brown sugar until creamy, about 2 minutes.
Separate the eggs and place the egg whites in a small bowl; gently beat them. You will be using this egg wash to dip your cookie dough balls in.
Add the egg yolks to the butter mixture and mix well. Stir in the vanilla extract.
Gradually add the flour mixture to the butter mixture and mix until the cookie dough pulls alway from the sides of the bowl and a soft dough forms.
Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes.
Pour the coconut flakes in a small bowl. Roll the cookie dough into 1-inch balls. Dip each ball in the egg wash, then roll them in the coconut flakes to coat well.
Place the cookie balls on the prepared baking sheet and use your thumb or the end of a wooden spoon handle to press indentations into the center of each cookie. Fill each indent with jam using a small measuring spoon or a piping bag.
Bake the cookies for 14 to 16 minutes or until they are golden brown. Let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

Jam Variations: Raspberry jam is a classic choice! But, you can experiment with other flavors like apricot, strawberry, or blackberry. Lemon curd is also another great option.
Shaping the Thumbprint: Use your thumb or the back of a wooden spoon handle to gently press a deep indentation into the center of each dough ball. Be careful not to press too hard to avoid cracking the edges. If the edges do crack, gently smooth the cracks out before filling.