Coconut shortbread thumbprint cookies are filled with rose-flavored raspberry jam and topped with a fresh raspberry for this perfect, delicious cookie.
Can I please explain the scene at our dinner table this evening?
Food. All over the floor. Green beans, cherries, chicken, chickpeas, watermelon chunks, rice rusks. Floor lamp on it’s side. Baby thumping his highchair table, food all over his face.
As it’s turning out, Kai is a bit of a diva when it comes to food. List of food he won’t eat: all of the above listed items, peaches {which actually got an ‘ewwww’ face!}, turkey, beef or chicken meatballs, carrots, corn, zucchini, lentils, potato and sweet potato, raspberries…
List of food he will eat: Cheerios. Cheese. Bread. Arrowroot biscuits.
Helllllp! I’m in trouble.
I will admit that I’m a picky eater, too…but mostly with random things: bananas, oranges, stinky cheese, bad tequila…
I guess for now, I will have to wait until the time that I can reason with Kai, because for now, our dinner-time conversation mostly goes like this:
Me: “would you like some watermelon? See, Mommy eats watermelon {eating watermelon}. Mmmm! Yummy! Watermelon!”
Kai: “Eeeeeeeeeeeh!”. Throws watermelon on ground. Looks at me with big eyes. “Uh-uh”. Looks on ground.
So… does “uh-uh” count as a first word? Because I’m pretty sure he is mimicking our “uh-oh”. And I’m also pretty sure “Go Fetch, Mommy” is his new favorite game.
And this all has exactly nothing to do with these cookies…other than the fact that maybe Kai would eat them…since he likes digestive biscuits. But he doesn’t like raspberries, so maybe not.
So here’s the run-down on these cookies {and thank-you my readers therapists for listening to my concerns}: soft, buttery, coconut thumbprint cookies. Sweet, tart, slightly floral raspberry-rosewater jam filling. Then topped off with a fresh raspberry, which really rounds out the fresh, sweet and tart raspberry flavors in these cookies.
I feel it necessary to state the fact that raspberries + rosewater is a completely ah-maze-ing, albeit slightly unexpected flavor combination. It is ever-so-slightly-floral, sweet, tart, and all-round delicious…then you throw in buttery-coconutty shortbread.
My favorite thing about these cookies is that they are pretty small, making the raspberry : shortbread ratio quite high. You get a big juicy burst of raspberry with every bite!
Really delish, easy peasy to make, and incredibly poppable {that is: pop-into-your-mouth-able}.
5.0 from 1 reviews RASPBERRY ROSE COCONUT THUMBPRINT COOKIES
- ½ cup unsalted butter {113g; at room temperature}
- ¼ cup packed brown sugar {55g}
- 1 large egg
- ½ tsp vanilla
- 1 cup flour {125g, fluffed, spooned & leveled}
- 1 cup sweetened shredded coconut {135g}
- ¼ tsp salt
- ½ cup seedless raspberry jam
- ½ tsp rosewater
- 16 fresh raspberries
- Pre-heat oven to 300 F. Line a cookie sheet with a silicone baking mat and set aside.
- In a large bowl, cream together butter and sugar. Add the egg and vanilla extract and mix.
- In a separate bowl, mix together the flour, salt and coconut. Add the dry ingredients to the wet and mix until dough comes together.
- Roll dough into 1-inch sized balls. Make an indentation with your thumb (or a smaller finger if necessary). See photos above for an example.
- Bake cookies for 5 minutes. While cookies are baking, whisk together the raspberry jam and rosewater until smooth.
- After 5 minutes of baking, use the back of a wooden spoon to reform the thumbprint in the cookies. Spoon approximately ½ tsp of the raspberry-rosewater jam into each indentation.
- Return to the oven and bake for another 10 or so minutes. Cookies may look underdone but should be firm to the touch.
- Press a fresh raspberry into the jam.
- Allow to cool for 10 minutes on the cookie sheet before transferring to a wire rack to cool completely.
Cookies are best consumed the day they are baked. 3.2.2708
