This recipe uses margarine. Why would anybody use margarine in a world where butter exists?  You must be asking yourself. My friend opened a restaurant, bought an obscene amount of margarine by accident and we had to find a creative way to use it. The cookies come out delicious but if butter is what you want to use, do it! You don’t have to pay for my friend’s mistakes.

  • 2/3 Cup sugar
  • 3 Tablespoons room temperature margarine (or butter)
  • 2 Tablespoons vanilla
  • 1 Egg
  • 1 Tablespoon milk
  • 1 1/2 Cups all-purpose flour
  • 1/2 Teaspoon baking soda
  • Pinch of salt

The outer coating

  • 1 Egg white
  • 1/3 Cup dried coconut flakes (unsweetened)
  • Zest of one lemon
  • 3 Tablespoons sugar

The filling

  • 1/4 cup of strawberry jam

Cream the sugar and the margarine in a kitchen aid, or by hand.

Add the vanilla, egg, milk and mix until all is combined.

Add the flour, baking soda, and pinch of salt. Mix until it forms a dough. This shouldn’t take too long.

Place the dough in a bowl, cover with  plastic wrap and place in the freezer for a minimum of one hour. This makes working with the dough easier. I left the dough in the freezer over the weekend and the cookies were just as delicious.

Clean up the mess you have just made. Preheat oven to 350 F.

Place the coconut fakes, sugar, and lemon zest in a small bowl and mix well.

In another small bowl place the egg white and whisk with a fork until frothy.

Take the dough out of the freezer, form little balls of dough that are more or less the same size.

Roll each ball into the frothy egg white, then in the sugar-coconut mix, and place on a baking sheet lined with parchment paper.

Place the cookies a few inches apart, they will spread as they bake.

Place the cookies into the oven for 4 minutes. Put a timer, it is very important that they only bake for only 4 minutes as they need to be soft enough to add the thumbprint and strawberry jam filling.

After 4 minutes, the cookies will have softened a little but will not be too hot to touch. Carefully press your dominant thumb in the center of each cookie (It has to be your dominante thumb, otherwise it just won’t work). Do not go all the way to the parchment paper, but make sure you mean the print; Don’t be apologetic about it.

Once they have all been printed, work quickly. Fill the cavity with a small amount of strawberry jam.

Place back into the oven to bake for another 5 minutes. Once they are golden brown on the edges and the smell of coconut begins to waft, remove and let cool on the baking sheet.

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Strawberry Coconut Thumbprint Cookies
 
This recipe uses margarine. Why would anybody use margarine in a world where butter exists?  You must be asking yourself. My friend opened a restaurant, bought an obscene amount of margarine by accident and we had to find a creative way to use it. The cookies come out delicious but if butter is what you want to use, do it! You don't have to pay for my friend's mistakes.
Author:
Recipe type: Cookies
Ingredients
  • ⅔ Cup sugar
  • 3 Tablespoons room temperature margarine (or butter)
  • 2 Tablespoons vanilla
  • 1 Egg
  • 1 Tablespoon milk
  • 1½ Cups all-purpose flour
  • ½ Teaspoon baking soda
  • Pinch of salt
  • The outer coating
  • 1 Egg white
  • ⅓ Cup dried coconut flakes (unsweetened)
  • Zest of one lemon
  • 3 Tablespoons sugar
  • The filling
  • ¼ cup of strawberry jam
Instructions
  1. Cream the sugar and the margarine in a kitchen aid, or by hand.
  2. Add the vanilla, egg, milk and mix until all is combined.
  3. Add the flour, baking soda, and pinch of salt. Mix until it forms a dough. This shouldn't take too long.
  4. Place the dough in a bowl, cover with  plastic wrap and place in the freezer for a minimum of one hour. This makes working with the dough easier. I left the dough in the freezer over the weekend and the cookies were just as delicious.
  5. Clean up the mess you have just made. Preheat oven to 350 F.
  6. Place the coconut fakes, sugar, and lemon zest in a small bowl and mix well.
  7. In another small bowl place the egg white and whisk with a fork until frothy.
  8. Take the dough out of the freezer, form little balls of dough that are more or less the same size.
  9. Roll each ball into the frothy egg white, then in the sugar-coconut mix, and place on a baking sheet lined with parchment paper.
  10. Place the cookies a few inches apart, they will spread as they bake.
  11. Place the cookies into the oven for 4 minutes. Put a timer, it is very important that they only bake for only 4 minutes as they need to be soft enough to add the thumbprint and strawberry jam filling.
  12. After 4 minutes, the cookies will have softened a little but will not be too hot to touch. Carefully press your dominant thumb in the center of each cookie (It has to be your dominante thumb, otherwise it just won't work). Do not go all the way to the parchment paper, but make sure you mean the print; Don't be apologetic about it.
  13. Once they have all been printed, work quickly. Fill the cavity with a small amount of strawberry jam.
  14. Place back into the oven to bake for another 5 minutes. Once they are golden brown on the edges and the smell of coconut begins to waft, remove and let cool on the baking sheet.
  15. Sharing is caring!