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Chocolate-Coconut Thumbprints

Chocolate-Coconut Thumbprints


  • 3 cups sliced or whole almonds

  • 2/3 cup sugar

  • 1/4 teaspoon salt

  • 2 large egg whites

  • 1/2 teaspoon vanilla extract

  • 2 cups shredded sweetened coconut

  • 1/2 cup chocolate chunks


Pre-heat the oven to 350ºF.  Line two baking sheets with parchment paper and set aside.   In a food processor, combine the almonds, sugar, and salt and pulse to finely grind the nuts.  Add the egg whites and vanilla and pulse until the mixture comes together as a dough (it will be coarse and sticky). Scatter the coconut into the bottom of a shallow plate.  Scoop out a piece of dough about 1 tablespoon in size and roll it into a ball.  Roll the ball though the coconut, pressing on it lightly to make sure the coconut sticks.  Place the ball onto the prepared baking sheet and press a small dimple in it using your finger.  Repeat with the remaining dough, leaving about 2 inches between each cookie.  Fill the dimple of each cookie with a few chunks of chocolate.   Bake the cookies until the bottoms are golden brown and coconut is lightly toasted, 15 - 20 minutes, rotating the sheets halfway through baking.  Cool completely before serving.  Store the cookies in an airtight container at room temperature for up to 7 days.