Ina’s Coconut Thumbprint Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 Pineapple-apricot preserves

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 1/2 cup Granulated sugar
  • 1/4 tsp Kosher salt
  • 1 tsp Vanilla extract, pure

• Nuts & Seeds

  • 3 oz Coconut, sweetened

• Dairy

  • 12 tbsp Butter, unsalted

• Liquids

  • 1 tbsp Water

Found on spachethespatula.com

Ingredients

• 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)

Directions

• 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.
• Cover the bowl with plastic wrap and refrigerate for at least an hour.
• Preheat oven to 350 degrees. Line a couple baking sheets with silicone baking mats.
• In a small bowl, beat together the egg and water. In another small bowl, place the coconut.
• 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.
• With your finger, press an indentation into the top of each cookie dough ball. Fill each indentation with 1/4 teaspoon of the preserves.
• 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.