Insanely Delicious Cookie Recipe | Coconut Shortbread Thumbprint Cookies with Blackberry Jam

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2 cups sweetened shredded coconut
2 sticks softened butter
3/4 cup powdered sugar
1/4 cup sugar
1/2 tsp (scant) salt
1 tsp vanilla extract
1/4 tsp almond extract
2 cups flour
1/2 cup blackberry jam (or any jam you like)
1 cup white chocolate chips

Preheat oven to 325 degrees. Spread coconut over a sheet pan lined with parchment paper and bake for about 10 minutes, stirring halfway through cook time. Remove from oven and allow to cool. Keep oven temp at 325 for the cookies.

In a bowl or standing mixer, beat butter for a few minutes until fluffy. Add the sugars and beat for another 2 minutes. Add the salt, vanilla, and almond extract and beat for another minute. Add one cup of flour at a time and beat until just incorporated. Add the toasted coconut and beat one last time. Scoop cookie dough onto 2 baking sheets lined with parchment paper. Press your thumb into the center of each cookie dough ball. The dough may crumble a bit so it may require a little reshaping. Scoop small spoonfuls of jam into the center of each cookie. Bake in the oven for about 16 minutes. Remove and allow to cool.

Melt white chocolate chips in the microwave in 30 second increments until smooth. Pour into a pasty bag or ziplock bag and cut a small opening at the tip. Drizzle white chocolate over each cookie. It will harden as it rests. Enjoy!

#cookies #dessert #thumbprintcookies #motherrabbitskitchen

Видео Insanely Delicious Cookie Recipe | Coconut Shortbread Thumbprint Cookies with Blackberry Jam канала Mother Rabbit's Kitchen