Coconut-laced Raspberry Thumbprint Cookies

Ingredients 14 T. Butter, softened ½ C. Powdered Sugar 1½ C. All-purpose Flour ½ C. Cornstarch 1 t. Coconut extract or flavoring ½ t. Vanilla Extract ½ C. Finely Shredded Coconut, unsweetened(I use Bob's Red Mill brand) 3-4 T. Raspberry Jam Melted white chocolate, for drizzling Instructions Preheat the oven to 300 degrees. Line 2 baking sheets with parchment paper or non-stick mats. In a stand mixer fitted with a paddle attachment, cream the butter and powdered sugar together until light and fluffy, about 2 minutes on medium speed. In another bowl, whisk together the flour and cornstarch. Add to the butter and slowly mix in until combined. Add the coconut and vanilla extracts and mix until just combined. Divide the dough into 20 pieces. Roll each piece into a ball and roll in the shredded coconut. Place each coconut rolled dough ball 1½" apart on prepared baking sheets. Flatten each dough ball slightly and press the center of each ball down with your thumb to make a small well. Place about ½ t. of jam in each well. Bake in preheated oven for about 15 minutes, or until the coconut is slightly toasted. Remove and let sit on baking sheet for 2 minutes. Place on a wire rack to finish cooling. Drizzle cooled cookies with white chocolate, if desired.

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