Lunch: Coconut-Raspberry Thumbprints

Recipe by Grace Parisi Use a spoon or your thumb to make a dent for the raspberry-jam filling.

Ingredients

2 1/2 c. all-purpose flour
3/4 c. shredded unsweetened coconut
1/2 tsp. baking soda
1/2 tsp. salt
2 stick unsalted butter
1 1/4 c. sugar
1 large egg yolk
1 tsp. pure vanilla extract
raspberry jam

Instructions

In a medium bowl, whisk the flour with the coconut, baking soda, and salt. In a standing electric mixer fitted with a paddle, or using a hand mixer in a large bowl, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes. Beat in the egg yolk and vanilla, scraping the side and bottom of the bowl. Beat in the dry ingredients at medium-low speed. Wrap the dough in plastic and refrigerate for 15 minutes.
Preheat the oven to 350 degrees. Position the racks in the upper and lower thirds of the oven. Roll the dough into 1-inch balls and bake for 14 minutes. Make a dent in the cookies; fill with jam and bake for about 10 minutes. Let the cookies cool on the sheets for 5 minutes, then transfer to racks to cool completely.