Jam thumbprint coconut cookies

It is so beautiful how certain foods bring out warm childhood memories. Memories of trying to climb on a chair in search of hidden jar of cookies while parents enjoyed an afternoon siesta or the times when mother would have a plateful of snacks ready for munching after school.

I absolutely loved coming back home to find cookies. Nankhatais (melt in mouth Indian style shortbread cookies), jeera biscuits, orange cream biscuits, chaand biscuits (moon shaped cookies) were all an essential part of my childhood. I was particularly fascinated by the jim jam ones that had cream sandwiched between cookies and a blob of jam in the centre. Delish!

I am also extremely fond of using coconut in baking and it also helped that this recipe is so simple and comes together in under 30 minutes.

It was quite heartening to see my father reminiscing similar memories associated with these cookies when I took them out of the oven. I was not surprised when he asked for a second cookie and described them as “perfectly crisp on the outside and chewy inside” and that absolutely made my day.

The original recipe is from this blog. I just modified it to make the jam centers. I’ve used mixed fruit jam but you can use raspberry, strawberry or any other jam that catches your fancy.

It cannot get simpler than this!


2 eggs
3 cups of dessicated coconut
3/4 cup caster sugar
2-3 tablespoons of melted jam of your choice


Beat the eggs for 5-10 minutes (this is the key step) adding a few teaspoons of sugar at regular intervals. Make sure this mixture is pale and fluffy with mild soft peaks. Add the coconut and mix gently with a spatula to be careful not to deflate the air from the mixture.

Shape into circles making sure the the mixture doesn’t develop cracks (take care of this step otherwise the cookies may break and fall apart in the oven while baking). Make a thumbprint in the center and add the molten jam before sliding into the oven.

Bake at 190 degree celsius for 13-15 minutes or until the tops have browned and looks firm. Cool on a wire rack and transfer into air tight containers or eat all of them in the name of “tasting”.

These cookies stay very well at room temperature up to a week (if it lasts till then). Happy baking! 🙂


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