Raspberry Coconut Thumbprint Cookies
Sometimes you need the perfect sweet treat that combines crispy, gooey, and fruity all in the same bite. That’s what I like to refer to as a mouthful of the divine. And guess what? That’s what these Raspberry Coconut Thumbprint Cookies are all about. Read on, and I hope you’ll agree.
I feel like I’m constantly trying to recreate that Raspberry Coconut fixation I had as a child. See, when I was, oh, say between the ages of 7 and yesterday, I’ve craved raspberry and coconut together.
I used to scratch that itch by eating Raspberry Zingers. I know. It’s embarrassing to even admit that.
But today I have more posh, sophisticated ways of getting in my raspberry, coconut obsession.
You know, because sophisticated and posh is what we’re all about here.
Seriously, though, there are some clever and tasty ways to combine these two flavors. For example, there’s my Raspberry Zinger Coconut Cake which is one of my favorite vegan cakes. And who can forget these Raspberry Coconut Snoball Cookies.
This, I believe, is Exhibit A in proving the whole Raspberry Coconut obsession.
The cookie in this recipe is more like a shortbread cookie – it’s a little crispy on the outside, but the raspberry jam filling pairs perfectly with that crispy cookie. It’s like they were meant to be together. Then we added a little coconut cream icing on the top and that was, well, you know, the icing on the cookie!
These cookies are light and delicious and full of flavor and texture in each and every bite. We made the whole batch and then froze half of them to save for later. Oh, and since we’re talking about the freezer, these cookies are kind of delicious frozen. I think I might even prefer them that way. I guess I’ve got a thing for crispy!
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Ingredients
- ½ cup dairy-free margarine
- 5 tablespoons coconut oil
- 1 teaspoon coconut extract
- ½ cup powdered sugar
- ½ cup corn starch
- 1½ cups flour
- ½ cup shredded coconut
Raspberry Jam Filling
- ½ cup shredded coconut
- ½ cup raspberry jam
Coconut Drizzle
- 1 tablespoon coconut oil
- ¾ – 1 cup powdered sugar
- 2 teaspoons vanilla-flavored plant-based milk
Instructions
- Heat your oven to 350F and line a cookie sheet with parchment paper
- In a food processor combine the margarine, coconut oil, coconut extract, and powdered sugar. Pulse until well combined.
- Add the corn starch and flour and pulse until combined.
- Place the half cup of shredded coconut in a bowl and and then roll the dough into balls and roll through the shredded coconut before placing on the prepared cookie sheet, about 1″ of space between them.
- After you’ve made all the coconut dough balls, next prepare the Raspberry Jam Filling. In that same bowl that held the coconut, add another half cup of shredded coconut and the raspberry jam. Stir to combine.
- Use your thumb or a spoon and create a dollop in the middle of each cookie dough ball. Add a bit of the Raspberry Jam Filling to each cookie.
- Place the cookie sheet in the oven and bake for 10 minutes, or until the outside of the cookie is slightly golden. Remove from the oven and set on a rack to cool completely before icing.
- To prepare the icing, place the coconut oil and powdered sugar in a bowl. Stir to combine. This mixture will be thick and course. Add the plant-based milk, one teaspoon at a time until you reach a desired consistency. Drizzle the frosting on cooled cookies.
- Store in a sealed container. These cookies will last longer if stored in the fridge.
Recommended Equipment
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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!
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! 🙂