Description
Jammy Coconut Thumbprint Tartlets are nostalgic, buttery cookie cups filled with fruity jam and rolled in sweet coconut—just like Ouma used to make. A delightful treat that’s perfect for teatime, holidays, or as a sweet homemade gift.
Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup granulated sugar
- 1 large egg, separated
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup shredded sweetened coconut
- 1/4 cup fruit jam (apricot, raspberry, or strawberry)
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease a mini muffin tin or line with paper cups.
- In a bowl, cream butter and sugar until light and fluffy.
- Beat in the egg yolk and vanilla extract. Add the flour and salt, mixing until a soft dough forms.
- In a small bowl, lightly beat the egg white. Place shredded coconut in another bowl.
- Roll dough into 1-inch balls. Dip each ball in egg white, then roll in coconut to coat.
- Place balls in the muffin tin and press a thumb or spoon into the center to make an indentation.
- Fill each indentation with about 1/2 teaspoon of jam.
- Bake for 15–18 minutes, or until coconut is golden and cookies are set.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use your favorite jam or mix multiple flavors for variety.
- Make ahead and freeze in airtight containers—great for gifting or holiday platters.
- Let cookies cool fully before handling to avoid breaking.
Nutrition
- Serving Size: 1 tartlet
- Calories: 120
- Sugar: 7g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: jam tartlets, coconut thumbprint cookies, ouma cookie recipe, mini jam tarts, traditional South African cookies