These Coconut Thumbprint Cookies with lemon curd or Hershey’s Kisses are the perfect buttery lightly sweet cookies. Want a whole bunch of cookies? Use the servings slider to easily adjust the ingredient amounts.
Cream together the butter and sugar until they are just combined using a stand mixer, hand mixer, or a sturdy fork. Add the vanilla, and mix in.
Sift the flour and salt together. Using low speed on the stand mixer or hand mixer, mix the flour into the butter mixture. Combine until the dough starts to come together.
Place dough on a sheet of plastic wrap and press together into a flat disc. Wrap tightly in the plastic wrap and chill for 30 minutes.
Preheat the oven to 350° F.
Divide dough in half, and each half into 8 equal sections. Roll the dough sections into balls, about 1-inch in size. Dip each dough ball into the egg wash, and roll it in coconut. Place the balls on a cookie sheet lined with parchment paper or a Silpat mat. Gently press down on ball to flatten, and press a small indentation into the top center of each cookie with your finger, or a knuckle. Drop ¼ to ½ teaspoon of lemon curd into each indentation, or press a Hershey’s Kiss into the indentation.
Bake for 18 to 25 minutes at 350° F, until the coconut is a golden brown.