These Coconut Thumbprint Cookies are a soft, buttery treat packed with coconut flavor and finished with a sweet icing center. With a lightly crisp exterior and tender bite, they offer a fun spring-inspired twist on a classic cookie. The combination of vanilla and coconut extract gives them a rich aroma, while the coconut coating adds texture and charm.

To make the dough, cream together unsalted butter and sugar until light and fluffy. Mix in vanilla and coconut extract, then gradually add flour, cornstarch, and salt until a soft dough forms. Chill briefly while preparing the coating. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

Shape the dough into small balls, dip each into beaten egg, then roll in shredded coconut until fully coated. Place on the baking sheet and gently press an indent into the center of each cookie. Chill again if desired to help maintain shape. Bake for about 14 minutes total, lightly re-pressing the centers halfway through for defined thumbprints.

Once baked and cooled, fill each indentation with a simple icing made from powdered sugar and a little water. Top with mini candy eggs or your favorite filling like chocolate or caramel. Let set completely before storing. These cookies are festive, flavorful, and perfect for sharing during spring celebrations or any time you want a coconut-inspired treat.