Coconut Thumbprints

Name: Coconut Thumbprints
Total time: 540 s
Yield: 15 servings
Cuisine: American
Ingredients: 1/2 cup shortening; 1/2 cup sugar (or equivalent of sugar substitute); 1 egg, separated (or equivalent of egg substitute); 1 tsp vanilla; 3/4 cup flour of your choice; 1/4 tsp salt; 1/4 tsp baking powder; 2/3 cup flaked coconut; 1/4 cup thick preserves, jam, or jelly

Stephanie Goldman @cook_3867977

Burns Flat, Oklahoma

Coconut Thumbprints

Stephanie Goldman @cook_3867977

Saved

Ingredients

9 mins

15 servings

1/2 cupshortening
1/2 cupsugar (or equivalent of sugar substitute)
1egg, separated (or equivalent of egg substitute)
1 tspvanilla
3/4 cupflour of your choice
1/4 tspsalt
1/4 tspbaking powder
2/3 cupflaked coconut
1/4 cupthick preserves, jam, or jelly

Saved

Steps

9 mins

1

Preheat oven to 375 degrees. Grease baking sheet.
2

Cream shortening, sugar, egg yolk, & vanilla in mixer. Add flour, salt, & baking powder. Mix well.
3

Form into balls 1 inch in diameter.
4

Beat egg white until slightly frothy. Dip balls in egg whites, then roll in coconut & place on baking sheet.
5

Make shallow depression in center of each cookie, using thunb or small spoon.
6

Place 1/2 tsp of preserves in each center.
7

Bake for 8-9 minutes, or until coconut begins to brown. Cool on baking sheet about 1-2 minutes. Remove to cooling racks. Cool completely.