Loretta Lynns Coconut Thumbprint Cookies By Freda Recipes

JAM THUMBPRINT COOKIES

Jam Thumbprint Cookies image

Provided by Ina Garten

Categories dessert

Time 2h15m

Yield 32 cookies

Number Of Ingredients 8

Ingredients

3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam

Steps:

Preheat the oven to 350 degrees F.
In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

COCONUT THUMBPRINT COOKIES

Coconut Thumbprint Cookies image

Make and share this Coconut Thumbprint Cookies recipe from Food.com.

Provided by internetnut

Categories Dessert

Time 35m

Yield 4 1/2 dozen, 54 serving(s)

Number Of Ingredients 8

Ingredients

1 cup butter
1/4 teaspoon salt
1 cup sifted confectioners' sugar
1 teaspoon almond extract (optional)
2 cups unsifted Swans Down cake flour
1 cup baker's angel flake coconut
3/4 cup ground almonds (optional)
jam or preserves

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.

Nutrition Facts : Calories 63.6, Fat 3.9, SaturatedFat 2.6, Cholesterol 9, Sodium 38.6, Carbohydrate 6.8, Fiber 0.1, Sugar 2.8, Protein 0.5

RASPBERRY & COCONUT THUMBPRINT COOKIES

Raspberry & Coconut Thumbprint Cookies image

These delicious little snacks are soft, chewy and really easy to make. They taste delicious served with a nice cup of tea. These mini biscuits are also grain free, gluten free and free from refined sugar. Hope you enjoy!

Provided by hello

Categories Dessert

Time 28m

Yield 14 cookies

Number Of Ingredients 9

Ingredients

175 g ground almonds
25 g coconut flour
5 tablespoons coconut oil
1 medium egg
80 g honey
1 teaspoon almond extract
1 teaspoon baking powder
100 g raspberries
2 teaspoons honey

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).

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