3 Ingredient Thumbprint Cookies
These 3-Ingredient Coconut Thumbprint Cookies are the easiest holiday treat—naturally gluten-free, egg-free, and ready in minutes. Chewy, toasty coconut and sweet jam make them festive, pretty, and perfect for cookie swaps.
Ingredients
- 3 cupsunsweetened finely shredded coconut
- 1can sweetened full fat condensed milk
- ⅝ cupraspberry or strawberry jam
Directions
- 1
Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- 2
In a large bowl, stir together the shredded coconut and sweetened condensed milk until the coconut is fully incorporated and coated.
- 3
Use a 1 tablespoon cookie scoop to scoop the dough. With lightly wet hands, roll each portion into a smooth ball. Place the balls on the prepared baking sheets, spacing about 2 inches apart.
- 4
Use your thumb or the back of a 1 teaspoon measuring spoon to gently press an indent into the center of each ball. Your cookie should look like a thick round disk with a large indent in the center (see photo for reference).
- 5
Fill each indent with about 1 scant teaspoon of jam. Bake for 13–15 minutes, or until the edges are golden brown.
- 6
Let cool completely on the baking sheet before removing. Store uneaten cookies in an airtight container for 1-2 days at room temperature and longer in the fridge or freezer.