A shortbread crust is topped with a simple coconut cream filling, whipped topping, and toasted coconut in these simple and delicious coconut cream bars. Do you ever find random things in your pantry and it sparks some creativity in the kitchen? Maybe it’s because this is my job, but it happens all the time for …
A shortbread crust is topped with a simple coconut cream filling, whipped topping, and toasted coconut in these simple and delicious coconut cream bars.
Do you ever find random things in your pantry and it sparks some creativity in the kitchen?
Maybe it’s because this is my job, but it happens all the time for me. Recently, I was reorganizing my pantry and found three boxes of coconut cream pudding mix.
I don’t remember what I originally bought the mixes for or why I needed three of them, but looking at them made me crave some kind of coconut cream pie bars.
I started playing around and, voila! These coconut cream bars were born.
Ever wondered how to toast coconut? Making it yourself is the easiest thing to do! Learn 3 simple methods for taking your shredded coconut to the next level. Toasted coconut is one of my favorite ingredients to add to baked goods. Although I love me some coconut straight from the bag, toasted coconut is definitely …
Ever wondered how to toast coconut? Making it yourself is the easiest thing to do! Learn 3 simple methods for taking your shredded coconut to the next level.
Toasted coconut is one of my favorite ingredients to add to baked goods. Although I love me some coconut straight from the bag, toasted coconut is definitely my favorite.
Did you know that coconuts made their own way around the world? Of course, traders brought them with them on travels 2,000 years ago, but because it can float, it’s also thought that the coconut spread itself throughout the subtropics.
I know that’s a little more history than I regularly delve into, but coconuts are pretty fascinating. And tasty. Plenty tasty.
I find that coconut is one of those ingredients that most people either love or hate. I definitely fall into the love category.
If you also love it, find out how to toast coconut to make it even more delicious! I’ve got 3 simple methods to share with you, so let’s get to it.
There’s a new sweet snack on the block and it’s stealing our hearts! This crunchy, maple-infused buckwheat granola is nutty, perfectly sweet, and totally oat-free (we see you, oat-free friends!). Oh, and accidentally oil-free, too!
Thi…
There’s a new sweet snack on the block and it’s stealing our hearts! This crunchy, maple-infused buckwheat granola is nutty, perfectly sweet, and totally oat-free (we see you, oat-free friends!). Oh, and accidentally oil-free, too!
This new twist has all the snackable perfection you know and love about the classic but with an epic flavor duo: cherry + almond. Just 9 ingredients and 30 minutes required! Let us show you how it’s done!
I say it all the time, but I am a huge coconut fan and enjoy it in just about every form it comes in, from coconut cream pie to pina coladas. Coconut is also an excellent addition to cookies, where it can add both flavor and texture to an otherwise ordinary cookie recipe. …
I say it all the time, but I am a huge coconut fan and enjoy it in just about every form it comes in, from coconut cream pie to pina coladas. Coconut is also an excellent addition to cookies, where it can add both flavor and texture to an otherwise ordinary cookie recipe. Coconut macaroons are one cookie that probably comes straight to mind when you think of a coconut baked good, but one taste of these Coconut Chocolate Chip Cookies and you just might have a new favorite.
The cookies have a perfectly crisp, buttery edge and a chewy center – made chewier by the presence of plenty of shredded coconut. You can taste the butter, the brown sugar, the coconut and the chocolate in every bite – and that is a delicious combination. I use sweetened, shredded coconut in these cookies for maximum flavor and chewiness. The little bit of extra sweetness helps the coconut flavor to pop.
If you only have toasted coconut at home, it can be substituted and will give the cookies a nice nutty coconut flavor, but the cookies will be crispier. A crispier cookie isn’t a bad thing, of course, but if you are looking for a chewy cookie, you’ll want to do everything you can to make sure it happens!
The cookies are easy to make and the dough will come together in just a few minutes if you have all the ingredients on hand. I often have a bag of coconut in my fridge or pantry, so this recipe allows me to easily put a spin onto a batch of fairly ordinary chocolate chip cookies. The cookies will keep well for several days after baking, however they also freeze well if you want to pop a few in for longer storage. The recipe can also be halved, if you simply want to bake a smaller batch.
Coconut Chocolate Chip Cookies
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
3/4 cup butter, room temperature
1 cup sugar
1/2 cup light brown sugar
2 large eggs
1 1/2 tsp vanilla extract
2 cups chocolate chips
1 1/2 cup shredded coconut (pref. sweetened)
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a small bowl, whisk together flour, baking soda and salt.
In a large bowl, cream together butter and sugars until light and fluffy. Beat in eggs, one at a time, followed by vanilla extract. Gradually blend in the flour mixture, followed by the chocolate chips and shredded coconut. Shape the dough into 1-inch balls and arrange onto prepared baking sheet, allowing about 2-inches between each cookie to allow room for spread.
Bake for 12-14 minutes, until golden brown around the edges. Allow cookies to cool on the baking sheet for 3-4 minutes, then transfer them to a wire rack to cool completely.
These jam thumbprint cookies have to be one of my favorite Christmas cookies ever. Do I say that about all the cookies? Maybe. But how could they not be my favorite with that snow-ball-like coconut coating and the little jewel-like dots jam in the center? But they’re not just pretty! These little show-stoppers are every bit as delicious as they are nice to look at. Plus, they’re SO easy, so make sure they’re on your cookie platter this year!
What is a Thumbprint Cookie?
Thumbprint cookies are made with a rich shortbread dough that is shaped into small balls with small depressions, or “thumbprints,” in the center filled with jam or other sweet treats. The slightly salty shortbread is the perfect contrast to the sweet jam center and together they make beautiful little jewel-like additions to a cookie platter or afternoon tea.
Coconut or no Coconut?
If you’re not into coconut, you can absolutely make these thumbprint cookies without the coconut coating. Simply skip dipping the cookie in egg whites and rolling in the coconut, and continue with the rest of the directions as usual. Another great option is to roll the cookie in granulated or powdered sugar for an icy or snow-like finish!
What Kind of Jam to Use
This is where these cookies get fun. You can use any flavor of jam you’d like, so this recipe is a great way to use up the odds and ends of jam jars in your fridge. We used a combination of raspberry, strawberry, and orange marmalade for the cookies in the photos. You can also fill them with other spreads, like lemon curd, caramel, Nutella, or even candies like Rolos or chocolate kisses.
How to Store Thumbprint cookies
Make sure to the thumbprint cookies to cool completely to room temperature before storage. Once fully cooled, keep them in an air-tight container at room temperature for 3-4 days. For longer storage, the cookies can be frozen. Thaw the frozen thumbprint cookies at room temperature before enjoying.
Add the room-temperature butter and sugar to a bowl. Use a mixer to cream the sugar and butter together on high speed until the mixture is light in color and creamy in texture.
Separate the egg yolk from the egg white. Add the egg yolk and vanilla to the butter and sugar mixture and mix to combine. Set the egg white aside for later.
In a separate bowl, combine the four and salt until evenly mixed. Add the flour mixture to the mixing bowl with the butter mixture, and mix on low speed until a slightly crumbly dough forms. No dry flour should remain on the bottom of the bowl.
Shape the dough into a ball, wrap in plastic wrap, and chill for 30 minutes in the refrigerator.
When you're ready to make the cookies, preheat the oven to 350ºF and line a baking sheet with parchment paper. Lightly whisk the reserved egg white until it's slightly runny. Place the shredded coconut in a separate bowl.
Divide the dough into 16 equal-sized pieces and roll each one into a ball. Dip each ball into the egg white, then roll it around in the shredded coconut to coat. Place the coated cookies on the prepared baking sheet.
Use the back of a round ½ tsp measuring spoon or your thumb to make an indentation in the center of each cookie. Fill each indentation with about ½ tsp jam.
Bake the cookies for 15 minutes or just until the coconut becomes slightly golden on the edges. Allow the cookies to cool before serving.
How to Make Thumbprint Cookies – Step By Step Photos
Use a mixer to cream together 8 Tbsp salted butter and ⅓ cup sugar until the mixture is light in color and creamy in texture. Separate one large egg and set the whites aside. Add the yolk and ¼ tsp vanilla extract to the butter and sugar and mix until light and creamy again.
In a separate bowl, stir together 1 cup of all-purpose flour and ¼ tsp salt. Add the flour mixture to the bowl with the butter and mix on low speed until a slightly crumbly dough forms.
The dough should be just slightly crumbly, but no dry flour should remain on the bottom of the bowl. If you squeeze the dough together in your hand, it should form a cohesive ball of dough.
Shape the dough into a ball and wrap in plastic. Refrigerate the dough for 30 minutes.
When you’re ready to make the cookies, preheat the oven to 350ºF and line a baking sheet with parchment paper. Divide the dough into 16 equal-sized pieces. The easiest way to do this is to first divide it into four, then divide each of those pieces into four again.
Roll each piece of dough into a smooth ball. Lightly whisk the reserved egg white until it is slightly runny. Place 1 cup of shredded coconut in a separate bowl. Dip each cookie ball into the egg white, then roll in the coconut to coat. Place the coated cookies on the prepared baking sheet.
Use the back of a round ½ tsp measuring spoon or your thumb to make an indentation in the center of each cookie.
Fill each indentation with ½ tsp of your favorite jam (we used raspberry, strawberry, and orange marmalade).
Bake the thumbprint cookies in the preheated 350ºF oven for 15 minutes, or just until the coconut becomes golden brown on the edges.
Allow those beautiful little cookies to cool before serving! 😍
These stunning cheesecake bars feature a coconut and vanilla wafer cookie base, an ultra-creamy vanilla bean cheesecake, topped with a tart layer of passionfruit gelée on top. The richness of cheesecake paired with the vibrant tartness of passionfruit, altogether in one delicious (and downright impressive) dessert. There’s no denying cheesecake is one of the richest […]
These stunning cheesecake bars feature a coconut and vanilla wafer cookie base, an ultra-creamy vanilla bean cheesecake, topped with a tart layer of passionfruit gelée on top.
The richness of cheesecake paired with the vibrant tartness of passionfruit, altogether in one delicious (and downright impressive) dessert.
There’s no denying cheesecake is one of the richest desserts out there. Which is why you often see it topped with a fruit sauce like raspberry: that hint of acidity cuts the richness of the cheesecake, resulting in a perfectly balanced dessert.
These passionfruit cheesecake bars take that concept and turn it up to 11.
The passionfruit layer can only be described as bright. Like really, really bright. Both in color (seriously, I almost had to dial down the saturation in these photos it was practically glowing), and also in flavor. The tartness is almost like a super-lemon, just as mouth-puckering but with a tropical flair.
Friends! Minimalist Baker just turned TEN! Can you believe it? That’s 10 whole years on the internet. This feels big.
An astute reader recently reminded us of our 10th anniversary and suggested we celebrate with a birthday cake (GREAT IDEA, Caroline!)….
Friends! Minimalist Baker just turned TEN! Can you believe it? That’s 10 whole years on the internet. This feels big.
An astute reader recently reminded us of our 10th anniversary and suggested we celebrate with a birthday cake (GREAT IDEA, Caroline!). And so we’re doing just that!
This cake is extra special for two reasons:
Not only is this cake sexy (I mean, hubba hubba — have you seen her?).
I love baking and eating muffins. A few of my favorites include: blueberry, banana, pumpkin, zucchini, strawberry, and chocolate muffins. I also love these wholesome Zucchini Carrot Muffins. They are naturally sweetened with pure maple syrup and packed…
I love baking and eating muffins. A few of my favorites include: blueberry, banana, pumpkin, zucchini, strawberry, and chocolate muffins. I also love these wholesome Zucchini Carrot Muffins. They are naturally sweetened with pure maple syrup and packed with zucchini, carrots, coconut, warm spices, and raisins. The muffin tops have a nice sugary crunch thanks…
Who doesn’t love (and dream about) granola?! We’d been dreaming about a chai-spiced version, and today it’s here — and even better than our dreams. It’s perfectly sweet, undeniably chunky, and BURSTING with warming chai spices (we’re ready for you, fal…
Who doesn’t love (and dream about) granola?! We’d been dreaming about a chai-spiced version, and today it’s here — and even better than our dreams. It’s perfectly sweet, undeniably chunky, and BURSTING with warming chai spices (we’re ready for you, fall)!
Whether you enjoy your granola with milk, yogurt, or by the fistful (who says granola isn’t finger food!?), we hope you love this one!
Pina coladas are an indulgent tropical vacation in a glass. I’ll make them at home as a treat any time I’m in the mood, but I really love serving them up for a crowd at a party or cookout. These Grilled Pina Colada Sundaes are a twist on this classic drink that …
Pina coladas are an indulgent tropical vacation in a glass. I’ll make them at home as a treat any time I’m in the mood, but I really love serving them up for a crowd at a party or cookout. These Grilled Pina Colada Sundaes are a twist on this classic drink that is a great way to finish off any summer barbecue. The sundaes are made with fresh grilled pineapple and creamy coconut ice cream,
You’ll want to start with a whole, fresh pineapple – especially if you’re planning to make enough for a crowd. Cut the pineapple into 1/2-inch thick round slices, then place directly on the grill. Cook at low heat for 2-4 minutes per side, until there are nice grill marks and the pineapple appears juicy. The pineapple will be juicy when you start, of course, but the heat of the grill will draw out even more. If your pineapple is not quite ripe yet, then plan for an extra minute or two to allow some of the sugars in the fruit to caramelize.
Once the pineapple is grilled, transfer it to a cutting board and cut off the outer skin. The reason I cut it off after is that it is so much easier to grill the pineapple in big slices than it is to peel the whole pineapple and move more slippery slices around! Then, cut away the fruit of the pineapple, leaving the core behind. If you have a pineapple corer, feel free to core the pineapple in advance.
To assemble the sundaes, pile grilled fruit in dessert bowls and top with a big scoop of coconut ice cream. I actually used homemade coconut frozen yogurt in this sundae, but your favorite coconut ice cream will do nicely. To give this a real pina colada finish – if you’re an adult who is a fan of the cocktails like I am – drizzle 1/2 ounce of rum over the top of each sundae before serving. Dark rum is great, but I really like Plantation Pineapple Rum for even more pineapple flavor. If you’re not drinking, drizzle a bit of caramel onto the ice cream before serving instead.
Grilled Pina Colada Sundaes
1 whole, fresh pineapple
2 pints coconut ice cream
1/2 oz rum per sundae
caramel sauce
Remove the fronds from the pineapple (save for garnish, if desired).
Cut pineapple into 1/3-1/2 inch rounds, discarding the very top and bottom of the pineapple.
Preheat your grill to medium-low heat. Grill pineapple slices for 2-4 minutes per side, until nice grill marks appear and the pineapple is juicy and slightly caramelized.
Transfer pineapple to a cutting board and remove the outer skin of the pineapple. Cut up the grilled fruit into 1/2-1 inch chunks.
Pile fruit into dessert bowls and top each with a large scoop of coconut ice cream. Drizzle with 1/2-oz of rum, if desired, and a little caramel sauce.
Leftover grilled pineapple can be refrigerated for later use.
Makes 8-10 sundaes, depending on the size of the pineapple
I love baking and eating muffins. A few of my favorites include: blueberry, banana, pumpkin, zucchini, strawberry, and chocolate muffins. I also love these wholesome Zucchini Carrot Muffins. They are naturally sweetened with pure maple syrup and packed with zucchini, carrots, coconut, warm spices, and raisins. The muffin tops have a nice sugary crunch thanks… 
