I haven’t made you cookies in at least a week and a half, and that’s obviously far too long.
So, I made you thumbprint cookies—coconut ones to be exact! And they’re filled with pineapple-apricot preserves which is unbelievably tasty, because I mean…when is pineapple and coconut not?
I also burned my mouth on one because I couldn’t even wait for them to cool down because my house smelled so darn good from them baking. I don’t recommend that…but at the same time, I don’t regret it…it was really good.
They’re so super good, you guys. They come from one of my most trusted recipe developers—Ina Garten. Every recipe of hers that I have tried (sweet or savory) I have completely loved, and this one is no exception. These are basically plain buttery shortbread cookies that have been rolled in sweet coconut and topped with a dollop of really great preserves. I think they’re totally perfect paired with some hot tea, but if you happen to be one of the places that’s actually experiencing Spring (we’ve had a few days here and there), might I suggest some iced tea? Oooh by the way, I have a really awesome iced tea cocktail recipe coming up this week that I’m incredibly excited to share with you, so keep an eye out (I actually posted a picture of it on my Instagram)!
If you can’t find some pineapple-apricot preserves around, you can really substitute it for any jam/jelly/preserves you like. Try out your favorite one! It’s kinda hard to go wrong here. Next time I make these, I may try substituting the vanilla extract for coconut extract, and filling them with lime curd. If you hadn’t noticed, I’m sort of obsessed with the whole coconut-lime flavor combo (take these Coconut-Lime Cookies, for example).