RASPBERRY COCONUT THUMBPRINT COOKIES RECIPES

Steps:

• In a medium bowl, whisk the flour with the coconut, baking soda and salt. In a standing electric mixer fitted with a paddle, or using a hand mixer in a large bowl, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes. Beat in the egg yolk and vanilla, scraping the side and bottom of the bowl. Beat in the dry ingredients at medium-low speed. Wrap the dough in plastic and refrigerate for 15 minutes.
• Preheat the oven to 350°. Position the racks in the upper and lower thirds of the oven. Roll the dough into 1-inch balls and bake for 14 minutes. Make a dent in the cookies; fill with jam and bake for about 10 minutes. Let the cookies cool on the sheets for 5 minutes, then transfer to racks to cool completely.

Steps:

• 1.

  Let cookie dough stand at room temperature for 15 minutes or until softened. Meanwhile, preheat oven to 350 degrees. Line two cookie sheets with parchment paper; set aside. 

• 2.

  Spread 1/2 cup coconut on a baking sheet. Bake 4 to 5 minutes or until lightly toasted; cool and transfer to a shallow bowl. Place an additional 1 cup coconut in a food processor. Cover and process until finely chopped. Knead chopped coconut into cookie dough until combined. Shape dough into 1-inch balls. Dip balls in water, then roll in toasted coconut. Place 1-inch apart on prepared cookie sheets. 

• 3.

  Bake for 6 to 8 minutes or until edges are light golden brown. Use the handle of a wooden spoon to make indents in warm cookies. Cool for 2 minutes on cookie sheets; remove and cool completely on wire racks. Just before serving, fill centers with raspberry preserves.