Raspberry Coconut Thumbprint Cookies Recipes

COCONUT RASPBERRY COOKIES

Steps:

• In a large bowl, cream shortening and sugars until light and fluffy. Beat in the egg, water and extract. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Stir in coconut (dough will be sticky)., Set aside 2/3 cup dough; roll remaining dough into 1-in. balls. Using the end of a wooden spoon handle, make a 3/8-in.-deep indentation in the center of each ball. Fill each with 1/2 teaspoon jam. Cover jam with a teaspoonful of reserved dough; seal and reshape into a ball. Repeat., Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

COCONUT RASPBERRY COOKIES

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Mix flour, baking soda, salt, baking powder, and coconut together in a bowl. Set aside. Beat the margarine, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time. Beat in the vanilla extract and water with the last egg. Mix in the flour mixture until just incorporated. Add more flour if the dough becomes too sticky.
• Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Make an indentation in each cookie using a 1/2 teaspoon size measuring spoon. Fill each cookie with the raspberry jam.
• Bake in the preheated oven until slightly golden, 10 to 12 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

RASPBERRY & COCONUT THUMBPRINT COOKIES

Steps:

• In a mixing bowl - mix together the ground almonds, coconut flour and baking powder until combined.
• In a separate bowl - mix together 80g/3oz of the honey with the egg, coconut oil and almond extract until fully combined.
• Slowly add the bowl of wet ingredients to the dry ingredients, mixing as you go, until a sticky dough is formed. Leave to rest for 10 minutes.
• Preheat the oven to 160C/320°F.
• Add the raspberries and remaining honey to a saucepan and gently heat, over a medium heat, mixing and mashing the raspberries as you go. Once all the raspberries are mashed and well combined with the honey, reduce the heat to a simmer and leave for 5 minutes, stirring occasionally.
• Divide the dough mixture into 14 equal parts and roll into balls. Place on a baking tray lined with parchment paper, then flatten each of the balls and use your thumb to make a small hole in the centre.
• Fill the holes with the raspberry mixture then bake in the oven for 8-10 minutes.
• Store in an airtight container and refrigerate (should last for up to 4 days).

RASPBERRY THUMBPRINT MACAROONS

Steps:

• Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, sugar, salt and vanilla in a large bowl until combined; fold in the coconut.
• Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids; bake 10 minutes. Make an indentation in each cookie using the back of a teaspoon; fill each with the raspberry jam, then continue baking until golden brown around the edges, 10 to 15 more minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.

COCONUT THUMBPRINT COOKIES

Steps:

• Cream butter with salt. Gradually beat in sugar. Blend in almond extract. Add flour, a small amount at a time, mixing well after each addition. Stir in coconut and almonds.
• Chill dough.
• Shape into walnut size balls. Place on ungreased baking sheets. Bake at 325 for 8 minutes.
• Remove from oven; make depression in center of each ball with thumb or measuring spoon. Return to oven; bake 12-15 minutes longer, or just until lightly browned.
• Cool on sheets; fill each cookie with 1 teaspoon jam. Sprinkle with additional coconut, if desired.

RASPBERRY COCONUT COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, coconut, baking powder and salt; gradually add to the creamed mixture and mix well. , Shape into 1-in. balls. Place 1-1/2 in. apart on ungreased baking sheets; flatten with a glass dipped in flour. , Bake at 350° for 12-14 minutes or until edges begin to brown. Cool completely on wire racks. , In a small bowl, beat the butter, confectioners' sugar, milk and vanilla until smooth. Place 1/2 teaspoon preserves and a scant teaspoon of filling on the bottoms of half of the cookies; top with remaining cookies. Store in an airtight container in the refrigerator.