Thumbprint cookies are pretty popular around the holiday season.  This year I made a new cookie to share with you that have some of my favorite flavors…..coconut and lime!  To make them appealing to Grumpy, I also filled some with raspberry jam.  These Coconut Lime Thumbprints turned out amazing and they are a cookie you must try this year!

Coconut Lime Thumbprints - a shortbread cookie made with coconut oil and flavored with lime zest, filled with either a raspberry jam or lime buttercream
I decided to take a recipe I found in an old issue of Simple and Delicious and change it around.  The recipe called for oil in the cookie and I decided since I wanted to make a coconut cookie, I would use coconut oil in place of the canola oil.  I also swapped out the lemon zest for lime zest and made a lime flavored frosting to put in the center of some of the cookies.
Coconut Lime Thumbprints - a shortbread cookie made with coconut oil and flavored with lime zest, filled with either a raspberry jam or lime buttercream
Let me explain to you how good these cookies were.  So good they never left our house!  Grumpy loved them so much.  His favorite was the raspberry centered ones.  I liked the raspberry centers  but really loved that tangy lime frosting filled one too!
Which one would be your favorite?
Coconut Lime Thumbprints
Author: Grumpy’s Honeybunch
Prep time:
Cook time:
Total time:
Serves: 48 cookies
  • 1/2 cup unsalted butter, softened
  • 1 cup confectioners’ sugar
  • 1 egg
  • 1/2 cup coconut oil
  • 1 teaspoon lime zest
  • 1 teaspoon coconut emulsion (or coconut flavoring)
  • 2-2/3 cups all purpose flour
  • 2 tablespoons poppy seeds
  • 1/2 teaspoon salt
  • raspberry jam
  • 1/2 cup confectioners’s sugar
  • 1/2 tablespoon lime juice
  • 2 teaspoons unsalted butter
  1. Pre-heat oven to 325. Line 2 large cookie sheets with parchment paper and set aside.
  2. In large mixing bowl, mix together butter and confectioners’ sugar until combined. Add egg and mix until creamy. Add coconut oil, lime zest, and coconut emulsion and mix until creamy and all ingredients are incorporated.
  3. In a medium sized mixing bowl combine flour, salt, and poppy seeds. Stir to combine.
  4. Add half of the flour to wet ingredients and mix until combined. Add remaining half of flour and continue to mix until flour is all incorporated. Batter will be stiff but not dry.
  5. Scoop out 1 tablespoon of dough and roll into a ball. Place on cookie sheet. Continue with remaining dough. I had 1 dozen cookie dough balls on my cookie sheet.
  6. Using the handle of a wooden spoon, place indent in center of cookie. You can also use your thumb but I like the deep well in the center of the cookie that you get by using the spoon handle.
  7. Place 1 teaspoon jam in 1/2 of the cookies. Bake for 15-17 minutes or until bottom of cookies are browned.
  8. Remove from oven and place cookies on cooling rack. Cool completely.
  9. Make lime frosting to fill cookies that you did not put jam in the center of. Combine 1/2 cup confectioners’ sugar, 2 teaspoons butter and 1/2 teaspoon lime juice. Mix until smooth. Add a few drops of green food color if desired.
  10. Place frosting in piping bag with star tip. Pipe frosting into center of cookies.
Calories: 63 Fat: 2 Carbohydrates: 10 Protein: 1