Jammy Coconut Thumbprint Tartlets
These bite-sized tartlets combine buttery shortbread, toasted coconut, and jewel-toned jam centers for a nostalgic treat that's impressive but simple to make.
Equipment
- Mini muffin tin
- Mixing bowls
- Electric mixer
- Spatula
- Wire Cooling Rack
Ingredients
For the Dough
- 1 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 2 1/4 cups all-purpose flour
- 1/4 tsp salt
- 1 cup sweetened shredded coconut divided
For Assembly
- 1/2 cup assorted jams raspberry, apricot, or fig
- powdered sugar for dusting
Instructions
- In a large bowl, beat butter and sugar until light and fluffy, 2–3 minutes.
- Add vanilla and almond extract; mix until combined.
- In a separate bowl, whisk together flour and salt. Gradually add to butter mixture and mix just until combined.
- Fold in half of the shredded coconut. Wrap dough and chill for at least 30 minutes.
- Preheat oven to 350°F (175°C). Toast remaining coconut on a baking sheet for 5–7 minutes, stirring often. Let cool.
- Grease mini muffin tin. Roll dough into 1-inch balls and press into each cup to form a well.
- Bake for 10–12 minutes or until just golden. While warm, reinforce center indentation if needed. Cool completely on wire rack.
- Fill each tartlet with 1/2 tsp of jam. Sprinkle toasted coconut around edges.
- Dust lightly with powdered sugar just before serving.
Notes
Try warming jam slightly to make spooning easier. These tartlets store best unfilled and can be frozen. Customize with your favorite jam varieties or add a swirl for visual appeal.