13 Coconut Christmas Cookie Recipes (Snowy Bites)

Classic Coconut Macaroons

Classic Coconut Macaroons are delightful, chewy cookies made primarily from sweetened shredded coconut and egg whites, often drizzled or dipped in chocolate for an extra special touch. These cookies are naturally gluten-free and are perfect for the holiday season, offering a burst of sweetness and coconut flavor that is hard to resist.

Cooking Steps:

1. Preheat the Oven: Start by preheating your oven to 325°F (160°C). Line a baking sheet with parchment paper to prevent the macaroons from sticking.
2. Mix Ingredients: In a large mixing bowl, combine the sweetened shredded coconut, granulated sugar, salt, and vanilla extract. Stir until the ingredients are well blended.
3. Prepare Egg Whites: In a separate bowl, whisk the egg whites until frothy but not stiff. This should take about a minute.
4. Combine Mixtures: Gently fold the whisked egg whites into the coconut mixture using a rubber spatula. Be careful not to overmix; you want to retain the airy texture of the egg whites.
5. Shape Macaroons: Using a tablespoon, scoop and shape the mixture into small mounds, about 1.5 inches high. Place them on the prepared baking sheet, spacing them about 2 inches apart to allow for a little spread.
6. Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown. Keep an eye on them, as the baking time may vary slightly depending on your oven.
7. Cool: Once baked, remove the macaroons from the oven and let them cool on the baking sheet for 10 minutes. Then, transfer them to a wire rack to cool completely.
8. Chocolate Dipping (Optional): If you’d like to add a chocolate drizzle, melt the semi-sweet chocolate in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. Dip the bottoms of each macaroon into the melted chocolate, or use a spoon to drizzle chocolate over the tops. Let the chocolate set before serving.
9. Serve and Enjoy: Once the macaroons are cooled and the chocolate is set, they are ready to be served! Enjoy your Classic Coconut Macaroons with a cup of coffee or share them with friends and family during the festive season.

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Chocolate-Dipped Coconut Snowballs

Chocolate-Dipped Coconut Snowballs are festive, indulgent treats that combine the rich flavor of coconut with the decadence of chocolate. These delightful desserts are perfect for holiday gatherings or as a sweet gift for loved ones. With a creamy coconut center and a smooth chocolate coating, they’re sure to please any crowd.

Cooking Steps:

1. Prepare the Coconut Mixture: In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and powdered sugar. Mix thoroughly until the ingredients are well combined and a sticky dough forms.
2. Shape the Snowballs: Using your hands, take small portions of the coconut mixture and roll them into bite-sized balls, roughly 1 inch in diameter. Place the formed balls on a parchment-lined baking sheet. Continue this process until all the mixture is used.
3. Chill the Snowballs: Once all the snowballs are shaped, place the baking sheet in the refrigerator for at least 30 minutes. This chilling time will help the snowballs firm up and maintain their shape when dipped in chocolate.
4. Melt the Chocolate: In a microwave-safe bowl, combine the semi-sweet chocolate and coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth.
5. Dip the Snowballs: Remove the chilled coconut snowballs from the refrigerator. Using a fork or a dipping tool, carefully dip each snowball into the melted chocolate, allowing any excess chocolate to drip off. Place the dipped snowballs back on the parchment-lined baking sheet.
6. Coat with Coconut: Before the chocolate sets, roll each chocolate-dipped snowball in additional sweetened shredded coconut for a festive touch. This step adds extra flavor and makes them look more appealing.
7. Set the Chocolate: Once all the snowballs are dipped and coated, leave them at room temperature for about 30 minutes to allow the chocolate to set. Alternatively, you can place them in the refrigerator for quicker setting.
8. Serve and Enjoy: After the chocolate has hardened, your Chocolate-Dipped Coconut Snowballs are ready to be served! Enjoy them with friends and family or package them up to give as holiday gifts.

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Peppermint Coconut Cookies

Peppermint Coconut Cookies are a delightful holiday treat that combines the revitalizing flavor of peppermint with the tropical richness of coconut. These cookies are soft, chewy, and adorned with a sprinkle of crushed candy canes, making them a perfect addition to any festive cookie platter or a unique gift for friends and family.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Cream the Butter and Sugars: In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Using an electric mixer, beat the mixture on medium speed until it is light and fluffy, which should take about 2-3 minutes.
3. Add Egg and Extracts: Once the butter and sugar are creamed together, add the egg, vanilla extract, and peppermint extract to the bowl. Continue to mix until the ingredients are fully incorporated and smooth.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This will guarantee that the leavening agents are evenly distributed throughout the dough.
5. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
6. Incorporate Coconut: Gently fold in the sweetened shredded coconut into the dough using a spatula, ensuring that it is evenly distributed.
7. Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
8. Add Candy Cane Topping: Before baking, sprinkle a little crushed candy cane on top of each cookie for a festive touch.
9. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the edges are lightly golden and the centers look set.
10. Cool the Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely before serving or storing.

Enjoy these delightful Peppermint Coconut Cookies with a warm drink during the holiday season!

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Coconut Almond Biscotti

Coconut Almond Biscotti are a delightful and crunchy Italian treat that’s perfect for the holiday season. These twice-baked cookies are infused with the subtle sweetness of coconut and the nutty flavor of almonds, making them a wonderful accompaniment to coffee or tea. Their satisfying texture and rich flavor make them an excellent gift or a special addition to your holiday dessert table.

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3 minutes.
3. Incorporate Eggs and Extracts: Add the eggs, vanilla extract, and almond extract to the butter-sugar mixture. Beat until everything is well combined and smooth.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This guarantees that the leavening agent is evenly distributed throughout the batter.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. Fold in Coconut and Almonds: Gently fold the sweetened shredded coconut and sliced almonds into the dough with a spatula, making sure they’re evenly distributed.
7. Shape the Dough: Divide the dough in half. On the prepared baking sheet, shape each half into a log that is about 12 inches long and 3 inches wide, slightly flattening the tops.
8. First Bake: Bake the logs in the preheated oven for around 25-30 minutes, or until they are golden brown and firm to the touch.
9. Cool and Slice: Remove the logs from the oven and let them cool on the baking sheet for about 10 minutes. After cooling, transfer them to a cutting board and slice them diagonally into 1/2-inch thick pieces.
10. Second Bake: Place the slices back on the baking sheet, cut side up. Bake for an additional 10-15 minutes, or until the biscotti are dry and crispy.
11. Cool Completely: Once baked, allow the biscotti to cool completely on a wire rack before serving or storing them in an airtight container. Enjoy your Coconut Almond Biscotti!

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Coconut Cream Cheese Cookies

Coconut Cream Cheese Cookies are a deliciously soft and chewy treat that combines the richness of cream cheese with the tropical flavor of coconut. These cookies have a delightful texture and are perfect for holiday gatherings or as a sweet treat to enjoy at home. With their hint of sweetness and coconut flavor, they make a wonderful addition to any dessert table.

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream Butter, Cream Cheese, and Sugars: In a large mixing bowl, combine the softened cream cheese and unsalted butter. Use an electric mixer on medium speed to beat them together until smooth and creamy. Next, add the granulated sugar and brown sugar, continuing to mix until the mixture is light and fluffy.
3. Add Egg and Extracts: Beat in the egg and vanilla extract until fully incorporated into the mixture. The batter should be smooth

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Holiday Coconut Snowflake Cookies

Holiday Coconut Snowflake Cookies are a delightful and festive treat that captures the essence of the holiday season. These cookies are buttery, soft, and richly flavored with coconut, making them a perfect addition to your holiday cookie platter. Sprinkled with powdered sugar, they resemble delicate snowflakes and are sure to impress your friends and family.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
2. Mix Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and granulated sugar together. Use an electric mixer on medium speed to beat the mixture until it is light and fluffy, which should take about 2-3 minutes.
3. Incorporate Eggs and Vanilla: Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract until everything is well combined.
4. Add Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined.
5. Fold in Coconut: Gently fold in the sweetened shredded coconut using a spatula, ensuring that it is evenly distributed throughout the cookie dough.
6. Shape the Cookies: Using a tablespoon or a cookie scoop, drop rounded balls of dough onto the prepared baking sheets, making sure to space them about 2 inches apart. Optionally, you can flatten them slightly with the back of a fork.
7. Bake the Cookies: Place the baking sheets in the preheated oven and bake the cookies for 10-12 minutes, or until the edges are lightly golden and the centers are set.
8. Cool and Dust: Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely. Once cooled, dust the cookies with powdered sugar to create a festive snowflake effect.
9. Serve and Enjoy: Arrange the cooled cookies on a serving platter, and enjoy these delightful Holiday Coconut Snowflake Cookies during your festive celebrations or as a sweet gift to share with loved ones.

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Coconut Lime Meltaways

Coconut Lime Meltaways are a zesty and invigorating treat that blend the tropical flavors of coconut and lime, creating a light and delightful cookie that practically melts in your mouth. Perfect for holiday gatherings or a sunny afternoon snack, these cookies are sure to brighten your day with their sweet and tangy flavor profile.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Cream Butter and Sugar: In a large mixing bowl, combine the softened unsalted butter and powdered sugar. Using an electric mixer, beat on medium speed until the mixture is light and fluffy, about 3-4 minutes.
3. Add Egg Yolks and Lime: Add the egg yolks, fresh lime juice, and lime zest to the butter mixture. Mix until fully incorporated and smooth.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and sweetened shredded coconut. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined.
5. Shape the Cookies: Using a tablespoon or a cookie scoop, portion out the dough and roll it into small balls. Place them on the lined baking sheet, spacing them about 1-2 inches apart.
6. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
7. Cool and Dust: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Once cooled completely, dust them with powdered sugar for an elegant finish.
8. Serve: Enjoy these Coconut Lime Meltaways as an invigorating treat at your next gathering or as a delightful snack any time of the day!

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Coconut Oatmeal Cookies

Coconut Oatmeal Cookies are a delightful blend of chewy oats, sweet coconut, and a hint of vanilla, making them the perfect treat for any cookie lover. These cookies are not only delicious but also wholesome, packed with the goodness of oats and coconut, making them a great snack for holidays or casual get-togethers. They offer a wonderful texture and flavor that is sure to please everyone.

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to guarantee that your cookies do not stick.
2. Cream Butter and Sugars: In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Use an electric mixer to beat the mixture on medium speed until it is fluffy and well combined, about 2-3 minutes.
3. Add Eggs and Vanilla: Crack the eggs into the butter mixture one at a time, mixing well after each addition. Then add the vanilla extract and continue to mix until everything is smooth.
4. Combine Dry Ingredients: In another bowl, whisk together the rolled oats, all-purpose flour, baking soda, and salt. Make certain to break up any clumps of oats or flour.
5. Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; it’s okay if a few streaks of flour remain.
6. Fold in Coconut: Gently fold in the sweetened shredded coconut with a spatula until it is evenly distributed throughout the cookie dough.
7. Shape the Cookies: Using a tablespoon or cookie scoop, portion out the dough and place the mounds onto the lined baking sheet, spacing them about 2 inches apart since they will spread while baking.
8. Bake the Cookies: Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden and the centers are still soft. Keep an eye on them to guarantee they don’t overbake.
9. Cool on Wire Rack: Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer the cookies to a wire rack to cool completely.
10. Serve: Enjoy your Coconut Oatmeal Cookies warm, or store them in an airtight container for a delicious treat any time of the day!

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Coconut Pecan Chewy Bars

Coconut Pecan Chewy Bars are a rich and delightful dessert that combines the sweetness of coconut with the nutty crunch of pecans. These bars offer a perfect balance of chewy and crunchy textures, making them an irresistible treat for any coconut lover. Ideal for holiday gatherings or as an everyday snack, Coconut Pecan Chewy Bars are guaranteed to satisfy your sweet tooth.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easy removal of the bars later.
2. Combine Wet Ingredients: In a large mixing bowl, whisk together the melted unsalted butter, brown sugar, and granulated sugar until well combined. The mixture should be smooth and slightly glossy. Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
3. Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking powder, and salt. Mix well to confirm that the baking powder is evenly distributed.
4. Combine the Mixtures: Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Be careful not to overmix; you want the ingredients to be incorporated without any dry flour bits remaining.
5. Add Coconut and Pecans: Gently fold in the sweetened shredded coconut and chopped pecans using a spatula, making certain they are evenly distributed within the batter.
6. Spread the Batter: Pour the batter into the prepared baking dish and use a spatula to spread it evenly across the bottom. Make sure the mixture reaches all corners of the pan.
7. Bake the Bars: Place the baking dish in the preheated oven and bake for approximately 25-30 minutes. The bars are done when the edges become golden brown, and a toothpick inserted in the center comes out clean.
8. Cool the Bars: Once baked, remove the dish from the oven and allow the bars to cool in the pan for about 15 minutes. Then, transfer them to a wire rack to cool completely.
9. Slice and Serve: Once cooled, cut the bars into squares or rectangles, and they are ready to be served. Enjoy your delicious Coconut Pecan Chewy Bars!

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White Chocolate Coconut Cookies

White Chocolate Coconut Cookies are a delightful treat that perfectly combines the rich, creamy flavor of white chocolate with the tropical sweetness of shredded coconut. These cookies boast a soft and chewy texture, making them an irresistible option for holiday gatherings or as a sweet indulgence any time of the year.

Cooking Steps:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent the cookies from sticking.
2. Cream the Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer. Beat until the mixture is light and fluffy, which typically takes about 2-3 minutes.
3. Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter and sugar mixture, mixing well after each addition. Then add the vanilla extract and stir until fully combined.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This guarantees that the leavening agents are evenly distributed throughout the flour.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix; it’s important to blend the dough without overworking it.
6. Fold in Coconut and Chocolate: Gently fold in the sweetened shredded coconut and white chocolate chips into the dough using a spatula, making sure they are evenly distributed.
7. Scoop the Cookies: Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
8. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers look set. The cookies may appear slightly underbaked but will continue to firm up as they cool.
9. Cool the Cookies: Once done, remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your delicious White Chocolate Coconut Cookies!

Coconut Caramel Squares

Coconut Caramel Squares are an indulgent treat that brings together the delightful flavors of rich caramel, creamy coconut, and a buttery base. These squares are perfect for sharing during the holiday season or for enjoying as a sweet snack anytime. The combination of textures, from the crumbly crust to the gooey caramel and chewy coconut layer, makes these squares truly irresistible.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare an 8×8-inch baking pan by greasing it lightly or lining it with parchment paper for easy removal later.
2. Make the Crust: In a medium bowl, combine the graham cracker crumbs, melted unsalted butter, and granulated sugar. Mix until all the crumbs are evenly coated and the mixture resembles wet sand. Press this mixture firmly into the bottom of the prepared baking pan to form an even layer.
3. Prepare the Coconut Layer: In another bowl, mix together the sweetened shredded coconut, brown sugar, sweetened condensed milk, vanilla extract, baking powder, and salt. Stir until fully combined. This will be your coconut filling.
4. Layer the Coconut Mixture: Pour the coconut mixture over the graham cracker crust in the baking pan. Use a spatula to spread it out evenly, ensuring that every corner is filled.
5. Bake the Squares: Place the baking pan in the preheated oven and bake for approximately 25-30 minutes, or until the coconut layer is golden brown and set.
6. Cool and Slice: Once done, remove the baking pan from the oven and allow it to cool completely on a wire rack. Once cooled, carefully lift the squares out of the pan using the parchment paper (if used) and cut them into squares or bars.
7. Serve: Enjoy your Coconut Caramel Squares as a rich and satisfying dessert. Store any leftovers in an airtight container at room temperature or in the refrigerator for longer freshness.

Spiced Coconut Gingerbread Cookies

Spiced Coconut Gingerbread Cookies are a delightful twist on traditional gingerbread cookies, featuring the warm flavors of ginger, cinnamon, and nutmeg, combined with the tropical sweetness of coconut. These cookies are perfect for the holiday season, offering a unique flair to your festive dessert table. Their soft and chewy texture, paired with an aromatic spiced flavor, makes them a holiday favorite for cookies exchanges and cozy gatherings.

Cooking Steps:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, shredded coconut, ground ginger, ground cinnamon, ground nutmeg, baking soda, and salt until well combined. This mixture will be the dry ingredients for your cookie dough.
3. Cream Butter and Sugars: In a separate mixing bowl, use an electric mixer to cream together the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
4. Add Egg and Molasses: Beat in the egg, molasses, and vanilla extract to the butter mixture until smooth. Make sure everything is fully incorporated.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; you want a soft and pliable dough.
6. Chill the Dough: For easier handling, cover the dough with plastic wrap and refrigerate for at least 30 minutes. This will help the flavors meld and make the dough easier to shape.
7. Shape the Cookies: Once chilled, take small portions of the dough (about 2 tablespoons each) and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart as they will spread.
8. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are slightly soft. They will continue to firm up as they cool.
9. Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Serve and Store: Dust with powdered sugar if desired before serving. Enjoy these spiced coconut gingerbread cookies warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to a week.

Coconut Raspberry Thumbprint Cookies

Coconut Raspberry Thumbprint Cookies are a delicious combination of sweet and tangy flavors, perfect for the holiday season. These cookies feature a buttery base infused with shredded coconut, creating a delightful chewy texture, while a dollop of raspberry jam in the center adds a pop of color and fruitiness. They make an excellent addition to any cookie platter or holiday gift basket.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cookie removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, shredded coconut, baking powder, and salt. Set this bowl aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and brown sugar together until the mixture becomes light and fluffy, about 2-3 minutes.
4. Incorporate Egg and Vanilla: Add the egg and vanilla extract to the butter-sugar mixture. Mix until everything is well combined and smooth.
5. Combine Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until the dough comes together. Be careful not to overmix, as this can affect the texture of your cookies.
6. Shape the Cookies: Scoop out tablespoon-sized portions of dough and roll them into balls. Place the balls on the prepared baking sheets, spacing them about 2 inches apart.
7. Form Thumbprints: Using your thumb or the back of a measuring spoon, gently press down in the center of each dough ball to create an indent. This is where the raspberry jam will go.
8. Fill with Jam: Carefully spoon about 1/2 teaspoon of raspberry jam into each thumbprint, ensuring it doesn’t overflow.
9. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the edges are light golden brown. The cookies should still look slightly soft in the center.
10. Cool and Dust: Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. If desired, dust the cooled cookies with powdered sugar for an elegant touch.

Enjoy your delicious Coconut Raspberry Thumbprint Cookies as a festive treat!