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  1. Coconut-Raspberry Thumbprints

Coconut-Raspberry Thumbprints

00:45:00 24 servings, 1 thumbprint (32 g) each
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24 servings, 1 thumbprint (32 g) each

Prepare these scrumptious coconut cookies in muffin cups with raspberry jam. Bring 'em to a potluck and watch 'em go first!

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Make It

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  • Heat oven to 325°F.
  • Combine first 4 ingredients in large bowl. Stir in egg whites and vanilla until blended.
  • Spoon coconut mixture into 24 paper-lined mini muffin cups, filling each cup half full. Use thumb to press indentation in centre of each; fill with jam, adding about 1 tsp. to each.
  • Bake 30 min. or until edges are golden brown. Remove immediately from pans to wire racks; cool completely.

Size Wise

These are great cookies to make with kids. And at 24 servings, this quick-and-easy recipe makes enough to feed a crowd.


Prepare using your favourite flavour of jam, such as strawberry or cherry.

Make Ahead

Prepare coconut mixture up to 24 hours ahead. Refrigerate until ready to assemble and bake cookies as directed.


  • 24 servings, 1 thumbprint (32 g) each

Nutritional Information

Serving Size 24 servings, 1 thumbprint (32 g) each
Calories 130
% Daily Value
Total fat 5g
Saturated fat 5g
Cholesterol 0mg
Sodium 85mg
Carbohydrate 20g
Dietary fibre 2g
Sugars 16g
Protein 1g
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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