These Coconut Cream Pie Thumbprint Cookies are crisp and buttery with tropical toasted coconut flavor! They're two treats in one!
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Spread coconut on sheet in even layer. Toast in oven until lightly browned, tossing as needed, about 3-5 minutes. Watch carefully so it doesn't burn. Remove from oven and set aside to cool.
In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar at medium speed until combined. Add both extracts. In a medium bowl, sift together the flour and salt. Slowly add the flour mixture to the butter mixture and mix until combined. Cover the bowl and refrigerate for one hour.
Heat oven to 350 degrees. Line a large baking sheet with parchment paper. Set aside.
Shape the dough into 1 1/4-inch balls. Dip each ball in the egg wash and then roll in 3/4 cup of the toasted coconut. Place the balls 2 inches apart on the prepared sheet. Make an indentation in the center of each dough ball with your thumb. Bake for 14-18 minutes or until edges are lightly browned. Let the cookies stand on the tray for 2-3 minutes before remove to a wire rack to cool completely.
In a medium bowl, beat the butter and cream cheese until light and fluffy, about 2 minutes. Add the coconut extract. Gradually add the sifted confectioners' sugar until well combined. Pipe some frosting into the center of each cooled thumbprint cookie. Sprinkle with extra toasted coconut. Store cookies in an airtight container in your refrigerator.
I use McCormick's coconut extract for this recipe. I can find it at my local Walmart.
The cookies can be stored in an airtight container in your fridge.
When you make your thumbprint in your dough ball the edges may crack a bit, but that's ok.
Wait for your cookies to totally cool before filling with the coconut cream cheese frosting.