Black-Raspberry Coconut Thumbprints Recipe

Name: Black-Raspberry Coconut Thumbprints
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Soft Butter; 1/2 cups Lard Or Vegetable Shortening; 1 cup Brown Sugar; 3/4 cups Granulated Sugar; 1 teaspoon Vanilla; 2 whole Eggs; 1/4 cups Scant, Water; 3-1/2 cups All-purpose Flour; 1 teaspoon Baking Soda; 1 teaspoon Salt; 1 cup Macaroon Style Coconut(may Substitute Regular Flaked If Needed); 1 jar Black Raspberry Jelly, Warmed And Stirred (seedless!), 12 Ounce Jar

Servings: persons

1/2 cups Soft Butter
1/2 cups Lard Or Vegetable Shortening
1 cup Brown Sugar
3/4 cups Granulated Sugar
1 teaspoon Vanilla
2 whole Eggs
1/4 cups Scant, Water
3-1/2 cups All-purpose Flour
1 teaspoon Baking Soda
1 teaspoon Salt
1 cup Macaroon Style Coconut(may Substitute Regular Flaked If Needed)
1 jar Black Raspberry Jelly, Warmed And Stirred (seedless!), 12 Ounce Jar

1
Cream butter, lard/shortening, and both sugars for about 2 minutes. Add vanilla and eggs. Beat well. Stir in the water.
2
In a medium sized bowl, combine dry ingredients (flour, baking soda and salt). Add to creamed mixture beating until well incorporated.
3
Cover dough, and chill for one hour or overnight.
4
Preheat oven to 350F.
5
Use a small cookie scoop to portion dough, then roll into balls.
6
Place coconut in a wide bowl and roll each ball in it to coat.
7
Place on baking sheets (lined with parchment or silpat) and bake for 12-14 minutes or until they are at the point where 1-2 more minutes in the oven would fully bake them. At this point, remove them from the oven and make a small indentation in each cookie. Fill each indention with about 1/4-1/2 teaspoon of jam. Return to the oven and bake 1-2 minutes or until cookies are lightly brown and jelly is melted a bit and smooth.
8
Remove from oven, and allow to rest on cookie sheet for about 3 minutes or until easy to handle. Cool completely on wire racks. Store in an airtight container for up to 1 week. Or freeze for up to 1 month.

906

kcal

Calories

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cups Soft Butter, 1/2 cups Lard Or Vegetable Shortening, 1 cup Brown Sugar, 3/4 cups Granulated Sugar, and more.

Yes, Black-Raspberry Coconut Thumbprints falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black-Raspberry Coconut Thumbprints

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions