What do you get when you combine coconut macaroons with apricot jam filled thumbprint cookies? A super yummy Hertzoggie inspired treat. With Heritage day in South Africa a week away I’ve been playing around with some very traditional recipes. Hope it’s not regarded as sacrilege by the purists, but rather a bit of fun inspired by the classic.
With a buttery shortbread cookie base and ooye gooye apricot jam nestled under the fluffy coconut dome, these are super yum and I’ll definitely be making them again.
Hertzoggie inspired Thumbprint Coconut Macaroons
A buttery shortbread cookie base and ooye gooye apricot jam nestled under a fluffy coconut dome. This fusion between a coconut macaroon and an apricot jam filled thumbprint cookie is inspired by a traditional South African treat.
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Ingredients
Thumbprint Cookies
- ¼ Cup Unsalted Butter (58g) Softened to room temperature
- 34 Castor Sugar plus 10g for rolling the cookies
- 1 Medium egg yolk
- ¼ tsp Vanilla Extract
- Pinch of salt
- 80 grams All-Purpose/Cake Flour
- 2 – 4 Tbsp Apricot jam
Coconut Macaroon Dome
- 2 Egg whites
- 80 grams Castor Sugar
- 150 grams Desiccated or Shredded Coconut
Instructions
Thumbprint cookies
- Preheat the oven to 180°C and line a baking sheet with baking paper or a silicone baking mat
- In a mixing bowl with a handheld mixer or the bowl of a stand mixer, combine the softened butter and sugar and cream together until smooth
- Add the egg yolk, vanilla and salt and mix until well combined
- Sift in the flour and mix through until a soft dough comes together. Do not over mix
- Using a small cookie scoop or measuring spoon, scoop out approx. 1 teaspoon amounts of mixture and roll into balls
- Roll each ball in the remainder of the castor sugar (optional), then place on the prepared baking sheet, ensuring enough space between each
- Use your thumb or the back of a smaller measuring spoon to gently press an indentation in the centre of each cookie to make a little well
- Add a ¼ – ⅓ teaspoon of jam to the well of each cookie. Add enough but do not overfill
- Bake for around 6 – 7 minutes
Coconut Macaroon Dome
- While the cookies are in the oven, prepare the macaroon mixture
- In a bowl, mix together the egg whites and castor sugar until the sugar dissolves and the egg whites are a little airy/fluffy. You can do this by hand with a balloon whisk as it only takes a minute
- Add in the coconut and stir to combine well. The mixture should be moist and slightly sticky in order to hold the shape. If it's too dry and crumbles, then add a little more egg white. If too wet, add a little more coconut
- Remove the cookies from the oven and set the baking sheet on a cooling rack. Do not burn yourself
- Take approx. 1 teaspoon amounts of mixture and squeeze in the palm of your hand to form a ball (This is a sticky/messy process and you might want to wear gloves)
- Place each ball of coconut on top of a cookie and very slightly press down to seal in the jam. You want a dome shape but you want a seal between the cookie and macaroon so that the jam doesn't leak out. As the macaroon mixture contains egg it will rise a bit while baking so do not make them too big
- Return the cookies to the oven and bake for another 7 – 10 minutes, until the domes just start getting some colour
- Remove from the oven and let the cookies cool on the baking sheet for around 5 – 10 minutes before moving them to a cooling rack to cool further
- Serve as is or drizzle with a little warmed jam
Tried this recipe?Post your pics and tag us at @my_homemade_kitchen_za or #myhomemadekitchen!
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