There are holiday cookies… and then there are show-stopping holiday cookies — the ones that disappear first on every dessert tray, the ones people ask you to make again and again, and the ones that fill the kitchen with an unmistakable warmth that feels like Christmas itself. Coconut Cherry Thumbprint Cookies belong firmly in that last category.
These cookies combine three timeless flavors:
buttery vanilla shortbread, sweet coconut flakes, and a bright maraschino cherry right in the center. Together, they create a cookie that is soft, tender, slightly crisp around the edges, and deeply satisfying. Whether you’ve made thumbprint cookies before or this is your first time, this recipe is designed to deliver perfect results every single time.
If you’re assembling a cookie box, preparing a holiday dessert table, or simply wanting something cozy to enjoy with a cup of tea, these cookies could not be a better choice. They’re beautiful, festive, and incredibly easy to make.
⭐ What Makes These Cookies Special?
1. A Buttery Shortbread Dough
The base of this cookie uses a classic shortbread technique — butter, sugar, flour, and a touch of vanilla. The result is tender, melt-in-your-mouth texture without being overly sweet.
2. Coconut for Texture & Aroma
Rolling the dough balls in shredded coconut adds a gentle crispness as the coconut toasts in the oven. It creates an irresistible contrast between the soft center and the golden exterior.
3. A Cherry Center That Pops
Maraschino cherries not only add color, but also a subtle fruity sweetness. They look like little jewels in the center of each cookie.
4. Family-friendly & Bake-ahead Friendly
These cookies freeze beautifully and hold their shape and flavor for days, making them ideal for holiday prep.
🛒 Ingredients You’ll Need
For the Cookie Dough:
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1 cup (226 g) unsalted butter, softened
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½ cup (100 g) granulated sugar
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1 large egg, separated (yolk for dough, white for coating)
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1 teaspoon pure vanilla extract
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2 cups (250 g) all-purpose flour
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¼ teaspoon salt
For Rolling & Filling:
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2 cups sweetened shredded coconut
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24–30 maraschino cherries, drained and patted dry
(You may cut the cherries in half if you prefer smaller centers)
🧑🍳 Step-by-Step Instructions
1. Prepare Your Baking Environment
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. This ensures even baking and makes cleanup effortless.
Drain the maraschino cherries and pat them completely dry with paper towels. Excess moisture can prevent the cookies from setting properly, so don’t skip this step.
