Coconut Almond Thumbprint Cookie

Coconut Almond Thumbprint Cookie
  • Yield: 36 Servings
  • Prep Time: 20 Mins.
  • Cook Time: 20 Mins.
  • Take your macaroon cookies to the next level with this holiday-friendly twist. This recipe combines nutty crunch, sweetness and chocolatey goodness into a treat friends and family will love.                                                                                                                                                                      Submitted by Betty Sullivan (Des Plaines. IL)


  • 1 bag (14 ounces) sweetened flaked coconut
  • 2/3 cup Granulated sugar
  • 6 tablespoons Flour
  • 1/4 teaspoon salt
  • 4 egg whites
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 2/3 cup miniature semi-sweet chocolate chips
  • 1 1/4 cup Fisher® Toasted Sliced Almonds, divided
  • 1/2 cup strawberry or raspberry preserves


  1. Preheat oven to 325ºF. Line 2 cookie sheets with parchment paper. 
  2. Combine coconut, sugar, flour and salt in a large bowl. Stir in egg whites and extracts until well blended. Stir in chocolate chips and 1 cup of almonds.
  3. Wet hands slightly and form into 1-inch balls. Place 18 balls on each cookie sheet and make a slight depression in the center of each before baking. Bake for 20 minutes or until cookies are golden brown. 
  4. Remove from oven and let cool 5 minutes before transferring to a wire cooling rack. Place a generous 1/2 teaspoon of preserves into the indentation in each cookie. Sprinkle with a few of the remaining almond slices.

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