-Salted Butter -Granulated Sugar -Egg -Vanilla -All-Purpose Flour
-Salt -Sweetened Coconut -Fruit Jam
Use a mixer to cream together the salted butter and sugar until the mixture is light in color and creamy in texture. Separate the egg and set the whites aside. Add the yolk and vanilla extract to the butter and sugar and mix until light and creamy again.
In a separate bowl, stir together all-purpose flour and salt. Add the flour mixture to the bowl with the butter and mix on low speed until a slightly crumbly dough forms.
The dough should be just slightly crumbly, but no dry flour should remain on the bottom of the bowl. If you squeeze the dough together in your hand, it should form a cohesive ball of dough.
Shape the dough into a ball and wrap in plastic. Refrigerate the dough for 30 minutes
When you’re ready to make the cookies, preheat the oven to 350ºF and line a baking sheet with parchment paper. Divide the dough into equal-sized pieces. The easiest way to do this is to first divide it into four, then divide each of those pieces into four again.
Roll each piece of dough into a smooth ball. Lightly whisk the reserved egg white until it is slightly runny. Place shredded coconut in a separate bowl. Dip each cookie ball into the egg white, then roll in the coconut to coat. Place the coated cookies on the prepared baking sheet.
Use the back of a round ½ tsp measuring spoon or your thumb to make an indentation in the center of each cookie.
Fill each indentation with your favorite jam (we used raspberry, strawberry, and orange marmalade).
Bake the thumbprint cookies in the preheated 350ºF oven for 15 minutes, or just until the coconut becomes golden brown on the edges.