Best 8 Coconut Chocolate Thumbprints Recipes

BEST EVER THUMBPRINT COOKIES

Steps:

• Preheat the oven to 350°F. Line a baking sheet with parchment paper.
• Beat butter and granulated sugar until fully creamy and incorporated.
• Add in the egg yolk and vanila extract and mix well.
• Add in flour and mix using a wooden spoon or spatula until a dough forms. Cover and refrigerate the dough for 30 minutes up to 2 days.
• When ready to bake, roll a 1-inch ball of dough and set it aside. Repeat with the remaining dough until you have 36 dough balls.
• Roll each ball in the beaten egg and then in the coconut flakes (optional step).
• Place the balls on the baking sheet, leaving a 2-inch space between them.
• Using your thumb, press an indentation into the center of each cookie. Fill the indentation with raspberry jam.
• Bake the cookies in the oven for 9-10 minutes until the bottom of the cookies is golden.
• Cool the cookies on a rack and then serve.

CHOCOLATE THUMBPRINTS

Steps:

• Heat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat together 1 stick butter, sugar, salt, and vanilla on medium-high speed until smooth, about 2 minutes. Beat in flour, beginning on low speed and increasing to medium high.
• Roll dough by teaspoonfuls into balls, and place 1 inch apart on an ungreased baking sheet. Bake for 10 minutes, remove from oven, and press thumb into tops of cookies to make indentations. Return to oven, and bake until light brown on the edges, 7 to 9 minutes more. Remove to a wire rack to cool.
• Combine chocolate, 4 tablespoons butter, and corn syrup in a small heat-proof bowl. Set over a pot of simmering water; stir occasionally until melted and smooth. Allow to cool slightly. When cookies are cool, fill the thumbprints with the chocolate mixture.

COCONUT KEY LIME THUMBPRINTS

Steps:

• For lime curd, in a small saucepan, whisk cornstarch and lime juice until smooth. Whisk in sugar and egg yolks; cook and stir over medium heat until boiling. Transfer to a bowl; cool slightly. Press plastic wrap onto surface of curd; refrigerate until cold., Preheat oven to 400°. Cream butter, confectioners' sugar and salt until light and fluffy, 5-7 minutes. Beat in extracts. Gradually beat in flour., In a small bowl, whisk together egg whites and water. Place coconut in a separate bowl. Shape dough into 1-1/4-in. balls. Dip in egg whites, then roll in coconut, coating well. Place 2 in. apart on parchment-lined baking sheets. Press a deep indentation in center of each with the handle of a wooden spoon., Bake until edges are golden brown, 12-14 minutes. Reshape indentations as needed. Cool on pans 5 minutes. Remove to wire racks to cool completely., To serve, fill each cookie with about 1-1/2 teaspoons curd. In a microwave, melt white chocolate and shortening; stir until smooth. Drizzle over cookies. Refrigerate leftover filled cookies.

JAM THUMBPRINT COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.
• Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

COCONUT CHOCOLATE THUMBPRINTS

Steps:

• Melt butter over low heat in a medium saucepan.
• Remove from heat and add coconut and powdered sugar; mix well.
• Shape into 1" balls and place on cookie sheets.
• Make indentation in each ball and fill with melted chocolate chips.
• Chill in refrigerator until firm.

CHOCOLATE CARAMEL THUMBPRINTS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk, milk and vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle., Preheat oven to 350°. Shape dough into 1-in. balls. In a shallow bowl, beat egg white. Place pecans in a separate shallow bowl. Dip balls in egg white, then in pecans, patting to help pecans adhere., Place 2 in. apart on greased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool., In a large heavy saucepan, melt caramels with cream over low heat; stir until smooth. Fill each cookie with about 1/2 teaspoon caramel mixture. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container.

COCONUT THUMBPRINT COOKIES WITH SALTED CARAMEL

Steps:

• Preheat oven to 350 degrees. Beat together butter and sugar with a mixer on medium speed until pale and fluffy, then beat in vanilla. With mixer on low, gradually add flour and 1/2 teaspoon table salt, and beat to combine. Press dough together in plastic wrap, then roll into 1 1/4-inch balls. Dip each ball in beaten egg, and roll in coconut. Place balls on parchment-lined baking sheets, and press an indentation into each with your thumb. Bake for 10 minutes, then remove sheets from oven, and re-press indentations. Bake cookies until golden, 9 to 10 minutes more. Let cool on wire racks. Repeat with remaining dough.
• Place caramels and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until the caramels are melted and mixture is smooth, 4 to 6 minutes. Spoon into indentations in cookies, and sprinkle with sea salt. Rewarm caramel if it hardens before all cookies are filled.

DOUBLE-CHOCOLATE THUMBPRINT COOKIES

Steps:

• Make the cookies: Whisk together the flour, salt and cinnamon in a small bowl.
• Place a heatproof medium bowl over a saucepan of gently simmering water; don't let the water touch the bottom of the bowl. Drop in the chunks of butter and scatter over the chocolate. Heat, stirring now and then, until the butter and chocolate are melted, but not so hot that they separate, 5 to 7 minutes.
• Remove the bowl from the saucepan and whisk in the sugar. (Don't be alarmed when the mixture turns grainy.) One by one, add the cold eggs, whisking vigorously until the mixture is thick and smooth, and the whisk leaves tracks. Beat in the vanilla, then switch to a spatula and add the flour in 3 additions, stirring gently between each addition, until the flour disappears into the dough. Press a piece of plastic wrap against the surface of the dough and refrigerate for at least 2 hours or up to 4 days.
• When you're ready to bake, center a rack in the oven and heat it to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking mats. Put the sanding or granulated sugar in a small bowl and, if you've got one, have a cork from a wine bottle at hand.
• Using a small cookie scoop or measuring spoon, scoop mounds of dough, each a scant tablespoon. Roll the dough into balls and then roll the balls in the sugar to coat. Place the balls on the baking sheets, giving them 1½ inches or so of space to spread. Press the cork into the center of each cookie or use your thumb to make an indentation.
• Bake 1 sheet for 10 to 12 minutes, or until the cookies feel firmish. Transfer the baking sheet to a rack. The indentations will have puffed in the oven, so you'll want to press them down again. Repeat with the second sheet. Let cookies cool completely.
• Fill the prints: Melt milk, dark or ruby chocolate in a heatproof bowl set over a saucepan of simmering water. If using white chocolate, add oil before melting and stir until smooth. While the chocolate is still warm and fluid, use a small spoon to fill each indentation to the brim, letting the chocolate fall from the end of the spoon. Slide the cookies into the refrigerator for about 10 minutes to set the chocolate. The cookies will keep for about 5 days in a covered container at room temperature.