Coconut Cherry Thumbprint Cookies

Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until pale and fluffy. This step incorporates air and helps the cookies hold their shape while staying soft.

Add the Egg Yolk and Vanilla

Separate your egg — add the yolk to the bowl and reserve the white in a small dish. Mix in the egg yolk and vanilla extract until well combined.

Add the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the butter mixture. Mix just until the dough forms.
Over-mixing can make the dough tough, so stop as soon as no dry streaks remain.

3. Shape & Coat the Cookies

Prepare Your Coatings

Place the shredded coconut in a shallow bowl. Whisk the reserved egg white with a fork until frothy.

Shape the Dough Balls

Scoop about 1 tablespoon of dough and roll it into a smooth ball between your palms. Repeat until all the dough is used.

Dip & Roll

Dip each dough ball lightly into the egg white.
Roll immediately in the shredded coconut, pressing gently so the coconut adheres.

Place the coated dough balls on the prepared baking sheet, leaving about 2 inches between each.

4. Add the Cherry Thumbprint

Using the back of a ½ teaspoon measuring spoon or your thumb, press a deep well into the center of each dough ball. Place one maraschino cherry (or half a cherry) into each indentation.

This step not only shapes the classic thumbprint look but also helps the cherry stay centered during baking.

5. Bake to Perfection

Bake in your preheated oven for 14–16 minutes, or until:

the coconut is lightly golden,
the bottoms are set,
the cookies no longer look doughy.

Avoid over-baking — these cookies are meant to stay soft. Remove from the oven and let them rest on the baking sheet for about 5 minutes before transferring to a rack to cool completely.

As they cool, the texture becomes even more tender.

🍒 Pro Tips for Perfect Coconut Cherry Thumbprint Cookies

1. Dry Cherries Are Key

If cherries are too wet, they can leak syrup and create soggy centers.
Always pat them completely dry.

2. Use Room-Temperature Butter

Cold butter won’t cream properly; melted butter will make the dough greasy. Softened butter creates the perfect consistency.

3. Chill the Dough (Optional but Helpful)

If your kitchen is warm or the dough feels sticky, refrigerate it for 20 minutes before shaping. This prevents spreading.

4. Make Them Gluten-Free

Use a measure-for-measure gluten-free flour blend for an easy swap.

5. Upgrade the Filling

Though maraschino cherries are classic, you can also use:

homemade cherry preserves
raspberry jam
apricot filling
chocolate kisses pressed in after baking

🎄 Why These Cookies Are So Loved During the Holidays

Coconut Cherry Thumbprint Cookies hit the holiday nostalgia button for several reasons:

They look festive with their snowy coconut shells and bright red centers.
They travel extremely well, making them perfect for cookie exchanges.
They stay soft for days, unlike some cookies that dry out quickly.
They pair beautifully with cocoa, coffee, or spiced tea.

They’re also incredibly kid-friendly — children love helping with the rolling, dipping, and cherry pressing. It’s one of the easiest recipes to turn into a family baking tradition.

🥥 Variations You Might Love

1. Almond Coconut Thumbprints

Add ½ teaspoon almond extract to the dough and use an almond or almond-filled chocolate in the center.

2. Coconut Chocolate Bliss Thumbprints

Replace cherries with chocolate ganache or chocolate drops.

3. Pineapple Paradise Cookies

Use pineapple preserves in place of cherries and add ½ teaspoon coconut extract to the dough.

4. Toasted Coconut Version

Toast the coconut in a dry pan before rolling for deeper flavor.

🧊 Storage & Freezing Guide

Room Temperature:

Store in an airtight container for up to 5 days.

Refrigerator:

Keeps for 7–10 days if you prefer a firmer cookie.

Freezing Instructions:

Freeze baked cookies for up to 2 months.
Freeze unbaked dough balls (without cherries) for up to 3 months — thaw, roll in coconut, and bake.

📌 Printable Recipe Card (1500-word full article above)

Ingredients

1 cup unsalted butter, softened
½ cup granulated sugar
1 egg, separated
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt
2 cups shredded sweetened coconut
24–30 maraschino cherries, drained and dried

Instructions

Preheat oven to 350°F (175°C) and line baking sheets.
Cream butter and sugar until light and fluffy.
Add egg yolk and vanilla; mix well.
Add flour and salt; mix until dough forms.
Whisk egg white in a small bowl.
Roll dough into 1-tablespoon balls.
Dip each in egg white, then roll in coconut.
Place on baking sheet and press a well in the center.
Add a maraschino cherry to each cookie.
Bake 14–16 mins until light golden.
Cool completely and serve.

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