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Jeweled Coconut Thumbprints

Prep Time: 20 Minute(s)
Cook Time: 12 Minute(s)
Yield: 36 cookies


  • Crisco® Original No-Stick Cooking Spray
  • 1 cup Pillsbury BEST™ All Purpose Flour
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 1/3 cup sugar
  • 1 large egg, separated
  • 1/4 teaspoon vanilla extract
  • 1 1/2 cups sweetened coconut flakes
  • 1/3 cup Smucker's® Apricot Preserves, or any variety Smucker's® Preserves
  • Powdered sugar


  1. HEAT oven to 350°F. Coat baking sheet with no-stick cooking spray. Stir flour and salt in small bowl until blended. Beat butter and sugar in medium bowl with mixer on medium speed until fluffy, about 2 minutes. Add egg yolk and vanilla. Beat until blended. Gradually add flour mixture on low speed until blended. Cover and chill 1 hour.
  2. BEAT egg white in shallow bowl with fork until foamy. Place coconut in separate shallow bowl. Roll dough into 1-inch balls. Dip each into egg white, then roll in coconut. Place on prepared baking sheet 2 inches apart. Using back of teaspoon or your thumb, make rounded indentation in center of each cookie.
  3. BAKE 10 to 12 minutes or until cookie is set and coconut is light golden brown. Reshape indentations if necessary. Spoon 1/2 teaspoon preserves into each indentation. Cool on baking sheet 5 minutes. Remove to wire rack to cool completely. Sprinkle with powdered sugar just before serving.

Nutrition Facts

Serving Size (2 of 36 cookies), Calories 140 (Calories from Fat 70), Total Fat 7g (Saturated Fat 5g, Trans Fat 0g), Cholesterol 25mg, Sodium 100mg, Total Carbohydrate 16g (Dietary Fiber 1g, Sugars 9g), Protein 1g; Percent Daily Value*: Vitamin A 4%, Vitamin C 2%, Calcium 0%, Iron 2%.

*Percent Daily Values are based on a 2,000 calorie diet.

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