Date Tamarind Coconut Cookies

Date Tamarind Coconut Cookies

This delightful twist on the classic thumbprint cookie comes from our friend Diana Kuan, who fills hers with our Date Tamarind Chutney for a sweet and tangy center. The perfect treat to share at any festive gathering!

Makes 2 dozen cookies 

Ingredients

1/2 pound (2 sticks) unsalted butter, softened
2/3 cup sugar
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
About 8 ounces unsweetened coconut flakes
2 tablespoons Brooklyn Delhi Date Tamarind Chutney

Method

Preheat the oven to 350°F and line a cookie sheet with parchment paper. Cream the butter and sugar together in a mixing bowl, then stir in the vanilla. In a separate bowl, mix the flour and salt, then slowly add it to the butter mixture until the dough forms.

On a floured surface, divide the dough in half and roll each into logs about 1 ¼ inches wide. Pinch off pieces and roll them into 1 ¼-inch balls. Dip each ball in egg wash, then coat with coconut flakes. Place on the prepared cookie sheet and press a small indentation into each ball with your finger. Fill each indentation with ¼ teaspoon of Brooklyn Delhi Date Tamarind Chutney.

Bake for 20–25 minutes, until the coconut is golden. Let cool before serving.