Coconut Thumbprint Cookies Recipe
Ingredients
| Sweetened, flaked coconut | 1 Cup (16 tbs), sweetened | |
| Plain bread crumbs | 1/4 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| 1/2 teaspoon grated lemon rind | ||
| Egg whites | 3 | |
| Lemon juice | 2 Teaspoon | |
| Sugar | 4 Teaspoon | |
Directions
1 Preheat the oven to 400° F.
Spread the coconut on a baking sheet and toast in the oven about 8 minutes, stirring after 4 minutes, or until golden brown.
Transfer to a food processor or blender; let cool to room temperature.
Reduce the oven temperature to 350° F.
2 Add the bread crumbs, sugar, and lemon rind to the coconut and whirl for 30 seconds or until the coconut is fine.
Add the egg whites and lemon juice and whirl until the mixture comes together in a mass.
3 Lighty grease a baking sheet.
Using a rounded measuring teaspoon for each cookie, roll the dough with dampened hands into balls and place them 1 inch apart on the baking sheet.
With your thumb, make an indentation in the center of each cookie and spoon 1/4 tea spoon of jam into the imprint.
Bake for 20 to 23 minutes or until firm and golden.
Let cool for 3 minutes on the baking sheet, then transfer to a wire rack to cool completely.
These cookies can be stored in an airtight container for up to 3 days at room temperature or in the freezer for up to 3 months.
Spread the coconut on a baking sheet and toast in the oven about 8 minutes, stirring after 4 minutes, or until golden brown.
Transfer to a food processor or blender; let cool to room temperature.
Reduce the oven temperature to 350° F.
2 Add the bread crumbs, sugar, and lemon rind to the coconut and whirl for 30 seconds or until the coconut is fine.
Add the egg whites and lemon juice and whirl until the mixture comes together in a mass.
3 Lighty grease a baking sheet.
Using a rounded measuring teaspoon for each cookie, roll the dough with dampened hands into balls and place them 1 inch apart on the baking sheet.
With your thumb, make an indentation in the center of each cookie and spoon 1/4 tea spoon of jam into the imprint.
Bake for 20 to 23 minutes or until firm and golden.
Let cool for 3 minutes on the baking sheet, then transfer to a wire rack to cool completely.
These cookies can be stored in an airtight container for up to 3 days at room temperature or in the freezer for up to 3 months.
Chef
