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Coconut Matcha Thumbprints with Strawberry Jam

  • Cook Time: 20 minutes
  • Servings: 24 cookies
  • Course: Dessert

These unique cookies combine coconut. matcha and strawberry flavors to bring some cheer to someone's day. Bake some up for yourself or to share with friends and family.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

For better baking results, use Reynolds KITCHENS™ Parchment Paper with SmartGrid® to space out your dough evenly on the pan. The 1" and 2" grid marks make measuring and spacing simple.


  • 1 ¾ cups all-purpose flour
  • 1 tablespoon matcha powder, sifted
  • ¹⁄8 teaspoon salt
  • 1½ sticks unsalted butter, softened
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • 1 egg white
  • 1¼ cups sweetened flaked coconut
  • ¼ cup strawberry jam


Step 1

Whisk together flour, matcha and salt in a medium bowl. Beat butter, sugar and vanilla with electric mixer until creamy, 2 minutes. Reduce speed to low and add flour mixture; beat on medium until dough comes together. Form into disk, wrap in plastic wrap and chill for at least 2 hours.

Step 2

Position oven racks in top and bottom third of oven and preheat to 325°. Line 2 large baking sheets with Reynolds KITCHENS™ Parchment Paper with SmartGrid®. Roll slightly rounded tablespoon-size balls, about 1¼ inch each. Coat in egg white, then roll in coconut and place 2-inches apart on prepared baking sheets. Press a thumb lightly into each ball to make small indentation and bake until coconut is golden and cookies are set but soft, about 20 minutes. Let cool slightly and fill each with a heaping ¼ teaspoon jam.

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