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These Vegan Strawberry Coconut Thumbprint Cookies are so easy to make and taste amazing! Toasted coconut tops strawberry jam and a "buttery", cookie to make one bitesize delicious treat!

Vegan Strawberry Coconut Thumbprint Cookies

These Vegan Strawberry Coconut Thumbprint Cookies are so easy to make and taste amazing! Toasted coconut tops strawberry jam and a "buttery", cookie to make one bitesize delicious treat!

Prep Time 20 minutes
Cook Time 15 minutes
Servings 15
Author Annie N

Ingredients

  • FOR THE COOKIES:
  • 1 1/2 sticks (170g) unsalted butter or vegan butter/spread, at room temperature
  • 2/3 cup (132g) caster sugar, make sure your brand is vegan, I used Tate and Lyle.
  • 1 tsp vanilla extract
  • 1 1/2 cups (210g) plain/all purpose flour
  • Pinch of salt
  • 2 tbsp coconut milk powder OR cornflour
  • FOR THE TOPPING
  • 15 tsp strawberry jam/conserves, make sure it's vegan. It should say on the label
  • 1/4 cup (22.5g) desiccated coconut

Instructions

  1. No need to preheat the oven yet, the dough needs to chill for a bit. Line two baking trays with greaseproof paper/a silicone mat and leave to one side.

  2. Place the vegan butter/butter, sugar and vanilla extract into a large bowl, or the bowl of your stand mixer and beat until light and fluffy. This will take around 2 minutes on medium-high speed.

  3. Measure out the flour, salt and coconut milk power/cornflour and stir to combine.

  4. Scrape down the sides of the bowl as necessary, then tip the flour into the butter mixture. Turn the mixer onto low until the dough starts to come together, then turn it up to medium. It will go through a few stages, crumbly, starting to come together and then it will become one lump of dough that pulls away from the sides of the bowl. This is what you want.

  5. Take a 1tbsp or 1.5tbsp cookie scoop and place rounds of dough 1 inch apart on your baking sheets. Gently smooth the top with your palm, but try not to flatten them. Either take your thumb or a small rolling pin and press gently into the centre of each cookie. I spray the end of a rolling pin with cooking spray and use that. Don't push all the way through to the mat, you're not creating a hole, more a well for jam.

  6. Place the trays of cookies into the fridge for 15-20 minutes to chill. During this time, preheat your oven to 180C/350F. Once the cookies are chilled place them in the oven. For 1tbsp cookies it will take 11-14 minutes. For 1.5tbsp cookies it will take 14-17 minutes. You may need to stick your rolling pin back into the warm cookies to make sure there's enough of a well to hold jam.

  7. Cookies should be golden around the edges and spring back when you touch them. Leave to cool completely on the trays before doing the next step.

  8. Place your coconut into a dry pan over a low heat. Stir frequently and toast for 2-3 minutes until your coconut is golden brown. Leave to cool while you fill each cookie with 1tsp of strawberry jam. Once each cookie is filled, sprinkle with some toasted coconut.

  9. Vegan Strawberry Coconut Thumbprint Cookies will keep in an airtight container, at room temperature, for 5 days.