Raspberry Coconut Thumbprint Cookies
Raspberry Coconut Thumbprint Cookies are the perfect balance of sweet and tropical, with a luscious raspberry jam filling.
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Imagine the scent of coconut wafting through your kitchen as you bake these delightful Raspberry Coconut Thumbprint Cookies. These treats are a dreamy combination of crispy cookie dough rolled in shredded coconut and filled with a tangy raspberry jam center. Whether you’re baking for a special occasion or satisfying your raspberry coconut sweet tooth, these cookies are sure to impress.
I’m constantly recreating that Raspberry Coconut fixation I had as a child. I used to scratch that itch by eating Raspberry Zingers, but they’re not vegetarian. So, today I have more posh, sophisticated ways to satisfy my raspberry, coconut obsession. These cookies and my Raspberry “Zinger” Coconut Cake are two outstanding favorites.
Ingredients
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Butter: Vegan butter adds a buttery richness without any dairy. Look for a high-quality brand that’s suitable for baking for the best results.
- Coconut Oil: Brings out the tropical flavor. Use refined for less coconut taste or unrefined coconut oil if you prefer more coconut taste.
- Coconut Extract: Enhances the coconut flavor; a little goes a long way.
- Powdered Sugar: Provides a smooth sweetness and soft texture.
- Cornstarch: Helps create a crispy, melt-in-your-mouth cookie.
- Flour: Use all-purpose flour for the perfect structure.
- Shredded Coconut: Adds texture and a burst of coconut flavor. Choose unsweetened for better balance.
- Raspberry Jam: Opt for a high-quality jam for the best flavor. Seedless jam creates a smoother filling.
- Vanilla-Flavored Plant-Based Milk: Adjust the icing consistency while adding subtle flavor.
- Prep Your Workspace: Preheat your oven to 350°F and line a cookie sheet with parchment paper.
- Make the Dough: In a food processor, combine butter, coconut oil, coconut extract, and powdered sugar. Blend until creamy, then add cornstarch and flour. Pulse in short bursts until a soft dough forms.
- Shape and Roll: Roll dough into balls, coat with shredded coconut, and place on the prepared sheet with 2 inches of space between each.
- Prepare the Filling: Mix raspberry jam with remaining shredded coconut in a small bowl. Press a thumbprint or spoon indent into each dough ball and fill with the jam mixture.
- Bake to Perfection: Bake for 10 minutes or until the edges are golden. Cool completely on a rack.
- Add the Drizzle: Serve these cookies with or without a drizzle. But if you prefer the drizzles, simply combine the ingredients and drizzle them over the cooled cookies. Let them set until the drizzle is no longer sticky.
Most thumbprint cookies are made with a buttery base, like these vegan shortbread cookies. However, for this recipe, we’re adding more cornstarch. Why? Because Cornstarch cookies are crispy and the flavor of the coconut combined with a crispy cookie and the raspberry filling creates a melt-in-your mouth delicious experience.
Cornstarch also means that the cookie base can be made without adding eggs. Check out this site for more on the amazing benefits of cornstarch cookies.
Store cookies in an airtight container. They’ll stay fresh for up to 5 days at room temperature or up to 10 days in the fridge. For longer storage, freeze them in a single layer, then transfer to a sealed container for up to 2 months.
What Makes This Recipe Shine?
These cookies marry tropical and fruity flavors in a way that’s both indulgent and refreshing. The shredded coconut adds a satisfying crunch, while the raspberry jam’s tartness balances the sweetness of the dough. The touch of coconut extract in the cookie base enhances the overall tropical vibe, making every bite a burst of flavor. Plus, they’re vegan, so everyone can enjoy!
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If you like these raspberry coconut thumbprint cookies, here are even more yummy cookie recipes to try:
Ingredients
Cornstarch Cookie Base
- ½ cup vegan butter
- 5 tablespoons coconut oil
- 1 teaspoon coconut extract (substitute vanilla extract)
- ½ cup powdered sugar
- ½ cup cornstarch (see notes)
- 1 ½ cups all-purpose flour
Rolling Cookies
- ½ cup shredded coconut
Raspberry Jam Filling
- ½ cup raspberry jam
Instructions
For the Cookie Base:
- Preheat oven to 350°F/175°C and line a cookie sheet with parchment paper
- In a food processor combine the butter, coconut oil, coconut extract, and powdered sugar. Pulse until well combined.½ cup vegan butter, 5 tablespoons coconut oil, 1 teaspoon coconut extract, ½ cup powdered sugar
- Add the cornstarch and flour and pulse until just combined.½ cup cornstarch, 1 ½ cups all-purpose flour
For Rolling Cookies:
- Place shredded coconut in a bowl. Form the dough into 1 to 2-inch balls. Roll balls in shredded coconut and place on the prepared cookie sheet, about 2" apart.½ cup shredded coconut
For the Raspberry Jam Filling:
- Add raspberry jam to remaining shredded coconut used for rolling the cookie dough balls. Stir to combine.½ cup raspberry jam
For Filling the Cookies:
- Place one hand around the cookie dough ball and use your other hand's thumb (or a small measuring spoon) to create a "bowl" in the middle of each cookie dough ball. Let your hand holding the cookie gently press the cookie dough to prevent it from creating cracks. Add a bit of the Raspberry Jam Filling to each cookie.
- Place the cookie sheet in the oven and bake for 8 to 9 minutes. Do not overbake. Remove the pan from the oven and let the cookies sit for a minute, then transfer to a wire rack to cool completely.
- Store in a sealed container. These cookies will last longer if stored in the fridge.
Recommended Equipment
(The products above contain sponsored links to products we use and recommend)
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
Enjoy!
About the Author
Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›
17 Responses to Raspberry Coconut Thumbprint Cookies
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1/2 CUP of corn starch correct??
Just took them out of the oven! How long will they stay good for? You said they will last longer in the fridge but how long is that? Thanks!
Hi Melissa. These cookies usually keep in the fridge for up to 10 days. You can freeze them for up to 2 months.
This was a very good cookie, and I do plan to make it again with a couple of adjustments. I used Earth Balance butter (230g, because I prefer to weigh ingredients). I was concerned about previous reviews who mentioned that the dough was dry, so instead of all coconut oil, I used a combo of it and vegetable shortening, plus added 2 teaspoon of vanilla extract and 1 teaspoon of water. The dough was nicely workable, and I used a 2-1/2t scoop for each cookie (resulting in 32 per batch). The next time I will not add coconut to the jam, I just didn’t like the texture of it. And, to make them pretty (I made 3x the recipe for a wedding reception), I melted 6 ounces of vegan white chips, 4 tablespoons of light corn syrup, and 1 tablespoon of water to make a drizzle.
Hi! I want to bake several batches of these cookies for a wedding reception and I am unfamiliar with vegan products. Can I use vegan butter instead of vegan margarine? And if you could, recommend a brand.
Hi Victoria. I recommend using Earth Balance or Miyokos. But there is a variety of plant-based butter products these days that can be used in baking. As long as the package says it’s suitable for baking, you should be fine. Remember, this is a shortbread cookie, so the dough is stiff.
Just made this recipe. The taste is amazing. I did have trouble with the dough being dry as well. I was able to get it to form into the cookies but after it baked its very crumbly. But again great taste
Amazing. Made these for a non vegan crowd and they loved them. Just follow the recipe just as it states and you will have no problem!
Hi Did! Yay! I’m so glad you loved these thumbprint cookies.
Just made these! They taste amazing but I think I messed up? I used earth balance butter instead of margarine assuming it would be the same but maybe not. The dough was VERY dry and difficult to work with. I managed, but half of them look really bad, haha. They really do taste great though.
I also uses almond extract instead of coconut because that’s what we had.
I zested 1/4 of a lime and used 1/4 tsp of lime juice in the icing and it was awesome!
What a GREAT idea, Audra! I love it!
I’m 100% behind your raspberry coconut obsession!! These are delightful!
Mmm those look fabulous! I always loved thumbprint cookies, really ought to try them again soon 🙂
I love the combo of raspberry and coconut! And these little cookies are just lovely. 🙂
Thumbprints are one of my favorite cookies ever! So easy to throw together and impossible to eat just one. I love that you combined raspberry and coconut too!
Thanks, Christina! I completely agree. Thumbprints rule. Besides, it’s like you’re getting to play with your food. Who doesn’t like that! 🙂