Barefoot Contessa’s Raspberry Coconut Thumbprint Cookies: A Classic Reimagined

I remember the first time I encountered these cookies. It was Christmastime, and my grandmother, bless her heart, had decided to “branch out” from her usual repertoire of simple sugar cookies. She presented a platter of these golden orbs, studded with jewel-like raspberry jam and covered in coconut. One bite, and I was transported. The buttery shortbread, the sweet-tart jam, and the chewy coconut created a symphony of textures and flavors that instantly became a holiday favorite. Years later, I still make these cookies every year, always thinking of her and the joy they brought. This is Ina Garten’s Thumbprint Cookie Recipe, but now they are my family’s holiday tradition.

Recipe Overview

• Prep Time: 30 minutes
• Chill Time: 30 minutes
• Cook Time: 20-25 minutes
• Total Time: 1 hour 20-25 minutes
• Servings: Approximately 30 cookies
• Yield: 2 1/2 dozen cookies
• Dietary Type: Not Gluten-Free

Ingredients

• 1 1⁄2 cups unsalted butter, at room temperature
• 1 cup sugar
• 1 teaspoon pure vanilla extract
• 3 1⁄2 cups flour
• 1⁄4 teaspoon kosher salt
• 1 large egg, beaten
• 1 tablespoon water
• 7 ounces sweetened flaked coconut
• Raspberry jam

Equipment Needed

• Electric mixer (stand mixer or hand mixer)
• Measuring cups and spoons
• Sifter
• Floured board
• Plastic wrap
• Cookie sheet
• Small spoon or measuring spoon

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). It’s important to have a consistent oven temperature for even baking.

2. In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until just combined. Don’t overmix at this stage; you want the butter and sugar to be incorporated, but not overly fluffy.

3. Add the vanilla extract to the butter and sugar mixture and mix until combined. Vanilla enhances the overall flavor profile of the cookie.

4. In a separate bowl, sift together the flour and kosher salt. Sifting ensures that there are no lumps in the flour and that the salt is evenly distributed throughout the dough.

5. With the mixer on low speed, gradually add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Be careful not to overmix the dough once the flour is added, as this can result in tough cookies.

6. Dump the dough onto a floured board and gently roll it together into a flat disk. This helps to ensure that the dough is evenly shaped and ready for chilling.

7. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes. Chilling the dough allows the gluten to relax, preventing the cookies from spreading too much during baking.

8. While the dough is chilling, prepare the egg wash by whisking together the beaten egg and water in a small bowl.

9. Also, pour the sweetened flaked coconut onto a plate or shallow dish for rolling the cookies.

10. After the dough has chilled, roll it into 1 1/4-inch balls. For consistency, use a kitchen scale; each ball should weigh about 1 ounce. Evenly sized cookies will bake more uniformly.

11. Dip each ball into the egg wash, ensuring it’s fully coated. The egg wash helps the coconut adhere to the cookie and provides a golden-brown color.

12. Roll each egg-washed ball in the coconut, pressing gently to ensure the coconut sticks.

13. Place the coconut-covered balls on an ungreased cookie sheet, leaving a little space between each cookie to allow for spreading.

14. Press a light indentation into the top of each cookie with your finger. This creates the “thumbprint” that will hold the raspberry jam.

15. Drop 1/4 teaspoon of raspberry jam into each indentation. Be careful not to overfill the indentations, as the jam may spill over during baking.

16. Bake for 20 to 25 minutes, or until the coconut is a golden brown. Keep a close eye on the cookies during baking, as ovens can vary in temperature.

17. Cool the cookies on the cookie sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents the cookies from breaking while they are still warm and fragile.

18. Serve and enjoy!

Expert Tips & Tricks

• Room temperature butter is crucial. It needs to be soft enough to cream with the sugar but not melted. If your butter is too cold, you’ll end up with lumpy dough. If it’s too melted, the cookies will spread too much.

• Don’t overmix the dough. Overmixing develops the gluten in the flour, resulting in tough cookies. Mix just until the dough comes together.

• Chill the dough. This step is essential for preventing the cookies from spreading too much and for developing a more tender texture.

• Use high-quality raspberry jam. The flavor of the jam will really shine through, so choose a jam that you love. Seedless raspberry jam is a good option for a smoother texture.

• Check for doneness. The cookies are done when the coconut is golden brown and the edges are set.

• If your cookies spread too much, try chilling the dough for a longer period of time or adding a tablespoon or two of flour to the dough.

Serving & Storage Suggestions

These thumbprint cookies are best served at room temperature. They make a beautiful addition to any dessert platter or cookie exchange.

• Storage: Store the cooled cookies in an airtight container at room temperature for up to 3 days.
• Freezing: For longer storage, the cookies can be frozen for up to 2 months. Thaw completely before serving.
• Reheating: These cookies do not need to be reheated.

Nutritional Information

(Estimated per cookie)

Nutrient	Amount per Serving	% Daily Value
Calories	165 kcal	8%
Total Fat	9g	14%
Saturated Fat	6g	30%
Cholesterol	25mg	8%
Sodium	15mg	1%
Total Carbohydrate	20g	7%
Dietary Fiber	0.5g	2%
Sugars	10g	–
Protein	1g	2%

Variations & Substitutions

• Jam Variations: Feel free to experiment with different flavors of jam, such as apricot, strawberry, or even fig jam.

• Nut Variations: Instead of coconut, try rolling the cookies in chopped nuts like almonds, pecans, or walnuts. Toasting the nuts beforehand enhances their flavor.

• Citrus Zest: Add a teaspoon of lemon or orange zest to the dough for a bright, citrusy flavor.

• Chocolate Chips: Add 1/2 cup of mini chocolate chips to the dough for a chocolatey twist.

• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to add a binder like xanthan gum to help hold the dough together.

FAQs (Frequently Asked Questions)

Q: Can I use salted butter instead of unsalted butter?
A: It’s best to use unsalted butter so you can control the amount of salt in the recipe. If you only have salted butter, omit the kosher salt from the recipe.

Q: My dough is too dry. What should I do?
A: Add a tablespoon of milk or water to the dough until it comes together. Be careful not to add too much liquid, as this can make the cookies tough.

Q: My cookies are spreading too much. Why is this happening?
A: The butter may have been too warm, or the dough may not have been chilled enough. Try chilling the dough for a longer period of time and making sure the butter is at room temperature, not melted.

Q: Can I make the dough ahead of time?
A: Yes, the dough can be made ahead of time and stored in the refrigerator for up to 2 days. Bring the dough to room temperature before rolling into balls.

Q: Can I freeze the baked cookies?
A: Yes, baked cookies can be frozen for up to 2 months. Thaw completely before serving.

Final Thoughts

I urge you to try this recipe for Barefoot Contessa’s Raspberry Coconut Thumbprint Cookies. These cookies are the perfect combination of buttery, sweet, and chewy, and they’re sure to become a family favorite. Whether you bake them for a holiday gathering, a special occasion, or just a simple treat, they’re guaranteed to bring a smile to everyone’s face. Don’t hesitate to experiment with different variations and substitutions to make them your own. And if you have any tips or tricks of your own, please share them in the comments below! Happy baking!