Spache the Spatula

Ina’s Coconut Thumbprint Cookies

I haven’t made you cookies in at least a week and a half, and that’s obviously far too long.

Ina's Coconut Thumbprint Cookies | #recipeSo, 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.

Ina's Coconut Thumbprint Cookies | #recipe Ina's Coconut Thumbprint Cookies | #recipeThey’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).

Ina's Coconut Thumbprint Cookies | #recipe Ina's Coconut Thumbprint Cookies | #recipe

Ina’s Coconut Thumbprint Cookies

Yield: 18 cookies

Ina’s Coconut Thumbprint Cookies


  • 12 tbsp (1 and 1/2 sticks) unsalted butter
  • 1/2 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 1 and 3/4 cups all-purpose flour
  • 1/4 tsp kosher salt
  • 1 large egg
  • 1 tbsp water
  • 3-4 ounces sweetened shredded coconut
  • pineapple-apricot preserves (or whatever you have/want to use)


  1. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter nd sugar for 5 minutes. Add in the vanilla and beat until combined. Add in the flour and salt and beat until the dough comes together.
  2. Cover the bowl with plastic wrap and refrigerate for at least an hour.
  3. Preheat oven to 350 degrees. Line a couple baking sheets with silicone baking mats.
  4. In a small bowl, beat together the egg and water. In another small bowl, place the coconut.
  5. Using a medium (1-ounce) cookie scoop, scoop the dough into your hand and roll into a ball. Drop in the egg and then into the coconut. Roll it around and press to coat Place on the baking sheet.
  6. With your finger, press an indentation into the top of each cookie dough ball. Fill each indentation with 1/4 teaspoon of the preserves.
  7. Bake for 16-18 minutes until the coconut is browned. Allow to cool on the baking sheets before removing to a wire rack to cool further.


recipe slightly adapted from here

Ina's Coconut Thumbprint Cookies | #recipe

Can’t get enough thumbprint cookies? Try these next:

Chocolate Turtle Cookies

Chocolate Turtle Cookies | spachethespatula.comS’mores Cookies

Chocolate S'mores Cookies | #recipe


11 Responses to “Ina’s Coconut Thumbprint Cookies”

  1. Baby June — April 9, 2014 at 1:01 pm

    How pretty! I never thought if making a macaroon into a thumbprint cookie. Would work well with a lot of different flavors, now that I think of it 🙂

    • Rachael replied: — April 9th, 2014 @ 1:15 pm

      These aren't quite macaroons, but now that makes me want to make macaroon thumbprints! And I agree, the filling options seem endless!
      Thanks, June 🙂

  2. Aysegul — April 10, 2014 at 6:49 am

    Very well done!

    • Rachael replied: — April 10th, 2014 @ 9:57 am

      Thank you, Ice!

  3. Sarah C. — December 20, 2014 at 9:09 am

    I substituted coconut extract for the vanilla, used a caramel candy to fill the thumbprint, and once cooled, drizzled with melted milk chocolate. Almost like a Girl Scout cookie! Yum!

    • Rachael replied: — December 20th, 2014 @ 12:22 pm

      That sounds SO delicious! Love that idea!

  4. Zahabia — June 6, 2016 at 3:19 pm

    I made these cookies I really liked enjoyed eating them, thanks for sharing the recipe

    • Rachael replied: — June 6th, 2016 @ 5:20 pm

      I’m glad you liked them!

  5. Pingback: Toasted Coconut Thumbprints with Cherry or Lemon ⋆ That Which Nourishes

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  7. Crissy — December 7, 2017 at 10:07 am

    These are the best cookies ever! I’ve made them like 6 times since I discovered the recipe! I usually use orange marmalade but I can’t wait to try with pineapple preserves! Everyone I give them to loves them! 

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