Name: Coconut-Raspberry Thumbprints
Yield: 6
Ingredients: 2 1/2 c. all-purpose flour -; 3/4 c. shredded unsweetened coconut -; 1/2 tsp. baking soda -; 1/2 tsp. salt -; 2 stick unsalted butter -; 1 1/4 c. sugar -; 1 large egg yolk -; 1 tsp. pure vanilla extract -; Raspberry jam -

Ingredients for - Coconut-Raspberry Thumbprints

1. 2 1/2 c. all-purpose flour

2. 3/4 c. shredded unsweetened coconut

3. 1/2 tsp. baking soda

4. 1/2 tsp. salt

5. 2 stick unsalted butter

6. 1 1/4 c. sugar

7. 1 large egg yolk

8. 1 tsp. pure vanilla extract

9. Raspberry jam

How to cook deliciously - Coconut-Raspberry Thumbprints

1 . Stage

In a medium bowl, whisk the flour with the coconut, baking soda, and salt. In a standing electric mixer fitted with a paddle, or using a hand mixer in a large bowl, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes. Beat in the egg yolk and vanilla, scraping the side and bottom of the bowl. Beat in the dry ingredients at medium-low speed. Wrap the dough in plastic and refrigerate for 15 minutes.

2 . Stage

Preheat the oven to 350 degrees. Position the racks in the upper and lower thirds of the oven. Roll the dough into 1-inch balls and bake for 14 minutes. Make a dent in the cookies; fill with jam and bake for about 10 minutes. Let the cookies cool on the sheets for 5 minutes, then transfer to racks to cool completely.