Coconut Cherry Thumbprint Cookies come around as often as snow days.
Today school was canceled due to the snow, so my daughter and I made cookies. She suggested Thursday Cookie Blogging, which I thought was a good idea (especially since the photo turned out so good, due to her intervention). But don't expect this every Thursday!
These Coconut Cherry Thumbprint Cookies were just the thing after a snowball fight in the garden. And since they're egg-free, we all got to lick the bowl, including the dog.
Coconut Cherry Thumbprint Cookies
1 cup non-hydrogenated margarine
½ cup sugar
2 teaspoons vanilla
1 tablespoon soy yogurt
1/3 cup flaked coconut
1 ¼ cup flour
cherry jam (or another flavor if you so choose)
In a medium bowl, combine the margarine and sugar, first with a wooden spoon, then with a hand mixer. Add the vanilla and soy yogurt, and beat until combined.
Mix the coconut flakes with the flour and add to the margarine sugar mixture, beating until combined.
Form into 1-inch balls. Flatten the center of each ball with your thumb, and fill the indentation with a dollop of cherry jam.
Bake in a preheated 375F/180C oven for 12-13 minutes.
Note: My oven is a fan-assist (convection) oven. Your mileage may vary; check the cookies after 12 minutes and bake longer if they’re not golden brown. I also put the coconut into a food processor and ground it for a few seconds; it didn't seem to make much difference, though, so I'd leave out this step next time.