Food Strawberry-Coconut Thumbprints Linda Roberts of Rapid City, South Dakota, tops her buttery cream cheese, coconut coated cookie with fruit jam. This recipe was a finalist in our first Best of the Midwest cook-off. By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Published on August 30, 2011 Print Share Prep Time: 45 mins Chill Time: 1 hr Bake Time: 14 mins Stand Time: 1 mins Total Time: 2 hrs Servings: 48 Jump to Nutrition Facts Ingredients 1 cup butter, softened 1 3 ounce package cream cheese, softened 1 cup sugar 1 egg yolk 1 tablespoon vanilla 2 ½ cups all-purpose flour 1 ¼ cups shredded coconut ⅓ cup strawberry jam Directions In large mixing bowl beat the butter and cream cheese with an electric mixer on medium to high speed 30 seconds. Add sugar and beat until combined. Add egg yolk and vanilla; beat until combined. Beat in flour. Wrap and chill dough 1 hour or until easy to handle. Line a cookie sheet with parchment paper; set aside. Shape dough into 1-inch balls. Roll balls in coconut. Arrange 1-1/2 inches apart on prepared cookie sheet. Use thumb to make indentation in each cookie. Bake in a 350 degree F. oven about 14 minutes or until edges are light golden. Cool on cookie sheets 1 minute. Use thumb to re-imprint cookies. Spoon about 1/4 teaspoon jam into center of each. Remove and cool completely on wire racks Makes about 48 cookies. Print Nutrition Facts (per serving) 103 Calories 6g Fat 12g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 48 Calories 103 % Daily Value * Total Fat 6g 8% Saturated Fat 4g 20% Cholesterol 16mg 5% Sodium 42mg 2% Total Carbohydrate 12g 4% Total Sugars 6g Protein 1g Iron 0mg 2% Potassium 25mg 1%