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Coconut Jam Thumbprint Cookies Recipe

By December 1, 2021June 8th, 2022No Comments
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Thumbprint cookies are a timeless holiday cookie. Here, we give them a bit of a spin with big coconut flavor from both shredded coconut and extract. This recipe makes four dozen cookies, which is a holiday-sized batch! Perfect for cookie exchanges or keep them around for unexpected holiday guests. This recipe is also a good candidate to substitute gluten-free flour, if you have any guests in need of a gluten-free treat! Switch up the look and the flavor by using different fruit jams.


  • 3 sticks unsalted butter, softened
  • 1 cup cane sugar
  • 3 egg yolks
  • 1 1/4 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 3 1/4 cups all-purpose flour
  • 1/4 cup jam*
  • 2 1/2 cups unsweetened shredded coconut

*Run jam through a fine mesh sieve before filling cookies.


  1. Beat the butter and sugar together with a hand mixer or stand mixer until light in color. Add egg yolks one at a time, mixing until incorporated after each addition. Add extracts and mix.
  2. Add flour, mixing just until dough forms.
  3. Roll dough into small balls, approximately a tablespoon in size. Then, roll in shredded coconut.
  4. Place 12 dough balls per parchment-lined baking sheet and press into the center of each cookie with the back of a tablespoon to create a “thumbprint”. Fill each well with 1/4 teaspoon of jam.
  5. Bake for 9–10 minutes, until light golden. Allow cookies to cool 10 minutes on baking sheet before serving.


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