Apricot Coconut Thumbprint Cookies

Apricot Coconut Thumbprint Cookies

There is just something so delicious and tempting with classic thumbprint cookies or jam sandwich cookies like my grandmother used to make. She made hers like the italian jelly filled cookies meets a shortbread thumbprint cookies. They were dense but really moist and we ate them as fast as she could make them.  These cookies are truly the easiest and tastiest cookies ever. We added coconut for a fun bit of texture and even more moisture. Seriously one of the best old fashioned thumbprint cookies recipes you'll find. We hope that you love this Apricot Coconut Thumbprint Cookies recipe.

Chewy Toffee Cookies Recipe

Hallongrotta is the name of a common Swedish pastry. The name means “Raspberry cave” in Swedish. In the United States they are known as thumbprint cookies. It is an easily baked molded cookie, flavored with vanilla. The cookies are usually filled with raspberry jam. ~ Wikipedia

Apricot Coconut Thumbprint Cookies 

Ingredients

• 3 sticks, softened unsalted butter
• 1 cup white sugar
• 3 1/2 cups all-purpose flour
• 1/4 teaspoon sea salt
• 1 teaspoon pure vanilla extract
• 8 ounces sweetened flaked coconut
• homemade or purchased Apricot jam
• 1 small egg for the wash (once cookies are formed and filled with jam-but before baked)

Directions

1. Preheat oven to 350.
2. Sift the flour and salt together and set aside.
3. Cream your room temperature butter and cup of sugar together and add vanilla. When just combined start to slowly add the flour and salt mixture. You’ll want your mixer on low and to do this slowly to keep the flour from flying and from over mixing.
4. Add the coconut flakes. When together transfer to a clean, dry surface sprinkled with flour. Roll or pat the dough into a large flat piece, cover and place in the refrigerator for about a half hour (a few hours is also fine).
5. While the dough is chilling, whisk the egg and add in a dash of water together. You’ll want the bowl to be big enough that you can coat each cookie before it goes on the baking sheet.
6. Create small balls that are between 1 and 2 inches, the larger the cookie the longer they’ll take to bake, if you make them on the smaller side you’ll have more cookies in the end-the choice is yours! Once rolled run each cookie through the egg and water mixture then place on the sheet. Using your thumb gently press into the center of the ball, you may also use a tool, such as a honey comb or teaspoon for more uniform wells. When pressed, add your apricot jam to the centers.
7. Bake 15-28 minutes (The wide range depends on size… so watch your first tray closely to see how long it takes. You’ll want them to be golden brown on the tops.

Check out our partner site, Foodie Father for this delicious Cherry Thumbprint Cookies Recipe. We hope that you are inspired by this Apricot Coconut Thumbprint Cookies recipe. Happy baking!