These Coconut Raspberry Thumbprint Cookies are the kind of treat you fall in love with from the very first bite. They’re buttery, soft in the center, lightly crisp at the edges, and full of coconut in every mouthful. The bright raspberry jam adds just the right pop of freshness and color, making them feel special without being fussy.
I love how easy these cookies are to make. The dough comes together quickly, doesn’t need anything complicated, and shapes beautifully. Rolling the cookie dough in coconut before baking gives them that irresistible texture and extra coconut flavor, while the jam sets into a bright, shiny center. They look like bakery cookies, but they’re completely doable at home.
These are the cookies I reach for when I want something comforting yet festive. They’re perfect for holiday trays, afternoon coffee, or sneaking one straight from the cooling rack. The combination of coconut and raspberry is classic, balanced, and always a crowd-pleaser.
These are the kind of cookies you bake once and then keep making whenever you need something comforting and special.
How to make coconut raspberry thumbprint cookies
Begin with preparing the raspberry jam. In a small saucepan, combine raspberries, sugar, and lemon juice. Place over medium heat and bring to a boil. Cook for about 5 minutes, until the mixture thickens slightly. Remove from heat and let the sauce cool completely.
Next, make the cookie dough. In a medium bowl, combine the flour, salt, and shredded coconut.
In a large bowl, cream the butter and sugar together until light and fluffy, about 2–3 minutes. Add the egg and vanilla extract and beat until smooth and well combined.
Gradually mix in the flour mixture just until incorporated, taking care not to overmix. If the dough feels too soft to handle, chill it for 20–30 minutes.
Now it’s time to shape the cookies. Scoop the dough into 1-inch (about 3 cm) balls, roughly 1 tablespoon each. Roll each ball first in coconut milk, then in shredded coconut for extra texture. Arrange the dough balls on a parchment-lined baking sheet.
Using your thumb or the back of a ½-teaspoon measure, gently press an indentation into the center of each cookie. Spoon a small amount of raspberry jam into each indent, being careful not to overfill, as the jam will bubble slightly during baking.
Bake the cookies at 350°F (180°C) for 12–14 minutes, until the edges are lightly golden and the bottoms are set. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Hope you will try these amazing cookies. Don’t forget to share the photos with me on Instagram, if you try them out, as I love seeing how they turn out for you.
Other cookie recipes you may like to try
Try these buttery Cranberry Pistachio Snowball Cookies with a nutty crunch and festive sweetness, perfect for holiday treats.
Make soft, fudgy Easy Chocolate Crinkle Cookies with a crackled powdered sugar finish, a simple, crowd-pleasing chocolate favorite.
Enjoy zesty, chewy Cranberry Orange Cookies bursting with sweet cranberries and bright orange flavor, ideal for seasonal baking.
For more unforgettable holiday cookies check our great Holiday Cookie Collection e-book.
YOU MAY ALSO LIKE:
Chocolate Thumbprint Cookies
Double Chocolate Rum Cookies
Christmas Chocolate Cookie Cups
Chocolate Cranberry Soft Cookies
Coconut White Chocolate Crinkle Cookies
Brown Butter Snickerdoodle Cookies
Chocolate Cranberry Sugar Cookies
Peach Cookies
10 Christmas Cookies
Cranberry Pinwheel Cookies
Red Velvet Crinkle Cookies
Christmas Butter Swirl Cookies
Chocolate Stuffed Snowball Cookies
Candy Cane Double Chocolate Cookies
Vanilla Chocolate Swirl Cookies
Coconut Raspberry Thumbprint Cookies
Ingredients
For Raspberry Jam
- 9 oz (250g) raspberries , fresh or frozen
- 1/3 cup (70g) sugar
- 2 tbsp (30g) lemon juice
For the Coconut Cookie Dough
- 1 cup (226g) unsalted butter , room temperature
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1 tsp (5g) vanilla extract
- 2 cups (250g) all-purpose flour
- 1/4 tsp (1g) salt
- 1 cup (90g) shredded coconut , unsweetened
For Finishing
- unsweetened shredded coconut for rolling
- coconut milk for rolling
Instructions
Prepare the raspberry jam.
- Place raspberries, sugar and lemon juice in a small saucepan and place over medium heat.
- Bring to a boil and cook for about 5 minutes or until thickens.
- Remove from heat and let cool completely.
Make the dough.
- In a medium bowl, combine flour with salt and shredded coconut.
- In a large bowl, cream together the butter and sugar until light and fluffy, for about 2–3 minutes.
- Add the egg and vanilla.
- Mix until smooth.
- Mix in the flour mixture just until combined, do not overmix.
- Chill the dough for 20–30 minutes if it feels too soft to shape.
- Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
Shape the cookies.
- Scoop dough into 1-inch (aprox. 3cm) balls, about 1 tablespoon each.
- Roll each ball in coconut milk.
- Then roll into shredded coconut for more texture.
- Place on a parchment-lined baking sheet.
- With your thumb or the back of a ½-teaspoon measure, press an indent into the center.
- Spoon raspberry jam into each indentation. Don’t overfill the thumbprints, the jam will bubble slightly.
- Bake at 350°F (180°C) for 12–14 minutes, until the edges are lightly golden and the bottoms are set.
- Let cool on the baking sheet for 5 minutes, then transfer to a rack.
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
