These thumbprint cookies are soft, chewy and filled with a jam center. The cookies need just 3 ingredients and don’t require any flour, eggs, butter or oil. The cookies store well and can be made ahead of time.

These thumbprint cookies are one of the easiest cookies to make. They store well so they are also great for gifting.

Ingredients

  • Shredded coconut
  • Condensed milk
  • Jam

Shredded coconut: This recipe works best with unsweetened finely shredded coconut. You want to use unsweetened because the cookies are already sweetened from the condensed milk and jam. You want to use finely shredded because the coconut will bind together better.

Condensed milk: Make sure to use sweetened condensed milk. Condensed milk is used to sweeten the cookies and act as a binding agent in place of eggs. When the condensed milk and coconut are mixed together, they create a soft and chewy cookie.

Jam: You can use whatever flavor of jam you prefer. I used raspberry jam for these cookies.

How to Make Coconut Thumbprint Cookies

  • The coconut and condensed milk are mixed together.
  • Use a 1 tablespoon cookie scoop to scoop the dough and roll into a ball. Use your thumb or the back of a teaspoon to make an indent in each cookie ball.
  • Add about 1 teaspoon of jam to the center of each cookie.
  • Bake the cookies for about 15 minutes or until the edges are golden brown.

Texture

These cookies don’t have a buttery shortbread base like classic thumbprint cookies. Instead, they have a soft and chewy coconut base, similar to a coconut macaron. The cookies are still delicious and if you enjoy thumbprint cookies and coconut, I think you will like these.

Expert Tips

  • Make sure to use sweetened condensed milk. The recipe will not work with unsweetened.
  • You want to use finely shredded coconut. Finer shreds will bind together better.

More Cookie Recipes

4.91 from 11 votes

3 Ingredient Thumbprint Cookies

These 3-Ingredient Coconut Thumbprint Cookies are the easiest holiday treat—naturally gluten-free, egg-free, and ready in minutes. Chewy, toasty coconut and sweet jam make them festive, pretty, and perfect for cookie swaps.
Servings: 31 cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
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Ingredients

  • 3 cups (249g) unsweetened finely shredded coconut
  • 1 (14oz/397g) can sweetened full fat condensed milk
  • 2/3 cup (201g) raspberry or strawberry jam

Instructions
 

  • Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  • In a large bowl, stir together the shredded coconut and sweetened condensed milk until the coconut is fully incorporated and coated.
  • Use a 1 tablespoon cookie scoop to scoop the dough. With lightly wet hands, roll each portion into a smooth ball. Place the balls on the prepared baking sheets, spacing about 2 inches apart.
  • Use your thumb or the back of a 1 teaspoon measuring spoon to gently press an indent into the center of each ball. Your cookie should look like a thick round disk with a large indent in the center (see photo for reference).
  • Fill each indent with about 1 scant teaspoon of jam. Bake for 13–15 minutes, or until the edges are golden brown.
  • Let cool completely on the baking sheet before removing. Store uneaten cookies in an airtight container for 1-2 days at room temperature and longer in the fridge or freezer.

Notes

Serving: 1cookie, Calories: 109kcal, Carbohydrates: 13g, Protein: 1g, Fat: 6g, Saturated Fat: 5g, Sodium: 11mg, Fiber: 3g, Sugar: 11g, NET CARBS: 10
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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