Instructions:
- Prepare the Dough:
- In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer until the mixture is light and fluffy. This should take about 3-4 minutes.
- Add the egg yolks, one at a time, mixing well after each addition. Then stir in the vanilla extract.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients into the butter mixture, mixing until just combined. Be careful not to overmix. The dough should be soft and slightly sticky but hold together.
- Chill the Dough:
- Cover the dough with plastic wrap and refrigerate for about 30 minutes to firm up. This step is essential to ensure the dough doesn’t spread too much while baking.
- Roll the Dough:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Place the shredded coconut in a shallow bowl. Roll the dough into 1-inch balls, then roll each ball in the shredded coconut, pressing gently to coat evenly.
- Create the Thumbprint:
- Place the coconut-covered dough balls onto the prepared baking sheet. Use your thumb (or the back of a spoon) to make an indentation in the center of each ball.
- Fill the indentation with about ½ teaspoon of strawberry jam (or more if you prefer a larger jam-filled center).
- Bake the Cookies:
- Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are lightly golden. Keep an eye on them to prevent overbaking.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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