I seriously cannot believe that it is already February. Thinking about this fact makes me want to have a panic attack because I don't know where the weeks could have possibly gone!! The other weekend I had brunch with friends at a place I have been dying to go to: Jacob's Pickles. The pickles were beyond - we split a platter of four kinds: sour cucumber pickles, dill green beans, pickled beets, and sour green tomatoes. I still can't decide which one was my favorite because they were all so different, but I am still dreaming about the green tomatoes. The food didn't stop there and I also ate honey-fried chicken with biscuits. So. Good.
About a week ago, I went to Gilmore Girls trivia with my friend Margaux and it was so hard. I am just watching the show for the first time now and am currently in Season 7. I thought that since I'd just watched everything so recently it would be a breeze, but it wasn't! One section had quotes and we had to name the characters who said it, and with a random voice speaking out the lines we could hardly place them! We had a blast though and it reminded me of growing up and playing Trivial Pursuit with my parents.
I like to call these cookies heaven in a bite. For the cookie section, think shortbread but with a coconut twist. The jam in the middle gives a nice burst of flavor.
Coconut Thumbprint Cookies
Preheat oven to 350° F degrees. In a medium bowl, beat together butter, coconut oil and sugar with a hand mixer until pale and fluffy. Beat in vanilla and cinnamon.
Gradually add flour and 1/2 teaspoon table salt and continue to mix until combined. Mixture will be crumbly but will stick together when pressed.
Roll dough into 1 inch balls. Dip each ball into the beaten eggs, and roll in coconut.
On a parchment-lined sheet arrange prepared cookies and press an indentation into each using your thumb. If the shape changes after pressing, make sure to reshape the edges.
Bake cookies for 10 minutes, remove sheets from oven and re-press indentations with the back of a spoon. Bake cookies until golden, 9 to 10 minutes more and allow to cool on a rack.
Using a spoon, fill the thumbprints with jam and enjoy!
- 1 cup unsalted butter, room temperature
- 1/2 cup coconut oil
- 1 cup sugar
- 1 teaspoon vanilla
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 eggs, beaten
- 1 cup unsweetened coconut flake
*STAGG Jam and Marmalade provided products for this post.