"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Coconut Thumbprint Cookies Recipe

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This recipe for Coconut Thumbprint Cookies, by , is from Tastes of Love -- From Cajun Hearts, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Weston
Added: Thursday, May 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
cup unsalted margarine, room temperature
cup granulated sugar
1 large egg, separated
teaspoon vanilla
1 cup all purpose flour
1/8 teaspoon salt
1 cup flaked coconut
cup almonds (or other nuts) toasted and finely chopped
cup jam (of your choice)

Directions:
Directions:
Cream butter and sugar until light and fluffy (2-3 minutes). Add egg yolk and vanilla extract and beat until combined. In another bowl mix flour, toasted chopped nuts and salt. Add the flour mixture to the batter and beat until just combined (refrigerate 20-30 minutes if batter is too soft to form balls).

In a small bowl beat egg white until frothy. Roll dough into small balls. Dip balls (1 at a time) into egg white then roll in coconut. Place on prepared baking sheet about 1 inch apart. Use thumb to press a dip into the center of each cookie and fill with jam.

Bake in preheated 350 degree oven for 14-15 minutes. Remove from oven and cool on wire rack.

Number Of Servings:
Number Of Servings:
20 cookies

 

 

 

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