Mango & coconut thumbprint cookies

19 Apr

A tropical twist on an old favorite

Mango jam:
1 ripe mango, peeled and cubed
1 Tbsp sugar
1 Tbsp water

Combine ingredients and cook over medium heat for 5 minutes. Cool, then purée with stick blender.

2/3 cup butter, softened
1/2 cup sugar
1 egg
1 1/2 cups flour
1/4 cup flaked coconut
1/2 teaspoon baking powder
1/2 teaspoon salt

In a large bowl, beat butter and sugar until smooth. Add egg, and beat until completely combined. With mixer on low, add flour, coconut, baking powder and salt – and mix just until incorporated.

Shape dough into 1-inch balls (about 2 tablespoons each). Place on baking sheets, at least 3 inches apart.

Moisten thumb with water, and gently press the center of each ball, making an indentation about 1/2 inch wide and inch deep. Spoon about 1/2 teaspoon mango purée into each indentation.

Bake in oven preheated to 350° until cookies are golden brown around edges, 18 to 20 minutes. Transfer to a wire rack, and let cool completely.


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