Found: one jar half-full of Davidson of Dundee’s coconut butter in the ice-cold back regions of the refrigerator.

What to do?

Bake, of course.

The jar came from a roadside stand in Florida. This spring, the sticky, sweet, cooked coconut preserve topped plates of fresh strawberries drizzled with chocolate vinegar.

Then, apparently, we forgot about it.

With strawberries way out of season, the best thing to do with such a found treasure is to bake with it – not bake it, because it would be a shame to lose its essential body, but to use it top something.

So, chocolate thumbprint cookies came to mind and what better to fill that hollow than sweet coconut?

After the dough was chilled and rolled into balls, it was dipped in a slightly beaten egg white and rolled in sugar for the crackled look.

Warning, these cookies pack a big sugar whallop. Eat more than two and you could probably run back to Florida for another jar of coconut butter.

But if that doesn’t appeal to you, you can order the treat from the marmelade page at

Sugar Bomb!

Chocolate Coconut Thumbprints

1 cup flour

1/3 cup cocoa

1/4 tsp. salt

1/2 cup butter, softened

2/3 cup sugar

1 egg, separated

2 Tbsp. milk

1 1/4 tsp. vanilla

1/2 cup sugar for coating

8 oz. coconut butter

Thoroughly combine flour, cocoa and salt in a bowl. Set aside.

In a mixing bowl, cream butter and sugar together until well combined. Add egg yolk, milk and vanilla and beat until fluffy.

Gradually beat in flour mixture.

Chill dough, covered, for an hour.

Preheat oven to 350 degrees.

Liberally cover a cookie sheet with cooking spray, or use parchment paper to line it.

Beat egg white slightly. Pour 1/2 cup sugar on a plate.

Roll chilled dough into 24 balls. Dip balls in egg white, roll in sugar and place on cookie sheet. Make an indention in cookies with your thumb.

Bake 12-15 minutes.

While cookies are still on pan, fill hollows with coconut butter.

Transfer cookies to cooling racks.





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