I love an easy cookie and these Coconut Jam Drops are just that plus they taste so good you won’t be able to stop at one – at least, I can’t.
Cookies filled with jam
Jam drop biscuits / cookies are a simple cookie, with a jam filled dent in the centre – a little like thumbprint cookies. They’re an absolute classic cookie here in Australia and while they’re normally filled with red jam, you can use any you like. Even lemon curd.
I just love the coconut twist in this recipe though. It gives them a chewy texture rather than just being crumbly plus a really lovely flavour too.
Top reasons to make jam dops right now include;
- Did I mention they’re easy? (tick)
- Oh and buttery? (tick)
- Coconut = tropical = sunshine and sunshine + cookies = good
- Customisable – use your favourite jam or even lemon curd
- No need to chill the dough (unless it’s a super-hot day, of course – you don’t want jam puddles)
- Little, bitty cookies so you can eat more (you’re totally welcome ?)
How to make jam drops
A few super simple steps. Ready, set, go!
- Beat together some butter and sugar
- Add an egg and some vanilla (vanilla is optional but I can’t help but add it to nearly Ev-ry-thing!!)
- Add a dry mixture of flour, desiccated coconut and baking powder until you have a dough
- Roll little balls of dough – or I like a mini cookie scoop to make this super easy
- Make a dent in the centre and fill it with jam then bake
Tadaa! Coconut Jam Drops are go for devouring!
Can you freeze Jam Drops?
Yes, you can.
- Baked – Freeze them first on a baking tray in a single layer until solid, then place in an airtight container for 1-2 months. Bonus points if you wrap them individually in plastic wrap too.
Thaw on the countertop for 15-20 minutes or until they get to room temperature.
- Unbaked – portion out the dough into balls and dent them, ready to go then freeze the same way you would the baked cookies. Thaw to room temperature and add the jam right before baking.
These biscuits / cookies will keep for up to 7 days in an airtight container stored in a cool place. The fridge is fine but let them come to room temperature before eating.
Customise your cookies
- Coconut – use shredded coconut instead instead of the finely desiccated coconut to make them chewier and chunkier
- Jam (add before baking) – Try any flavour you love – my favourites are blackberry, strawberry, raspberry and black cherry. Ooh cherry goes so good with coconut. Try lemon curd too.
- Other fillings (add after baking making sure to re-set the dent before they cool) – Nutella, chocolate, peanut butter, dulce de leche, caramel, coconut butter.
What are you baking today? Coconut Jam Drop biscuits should definitely be on your list because they’ll take a few minutes and you can snack on those while you’re baking other goodies too.
Other cookie recipes you’ll love
- Easy Jam Tarts
- Chocolate Raspberry Thumbprint Cookies
- Mini Wagon Wheels
- Jam Filled Speculaas Cookies
- Lemon Curd Cookies
- Almond coconut cookies
- Raspberry coconut slice
Coconut Jam Drops
- 1 cup fine desiccated coconut
- 195 g plain (all purp) flour (1 ½ cups / 6.9oz)
- 1 teaspoon baking powder
- ⅔ cup caster (superfine) sugar (or granulated) (133g / 4.7oz)
- 113 g unsalted butter, softened (1 stick / ½ cup / 4oz)
- 1 large egg, room temp
- 1 teaspoon vanilla extract (optional)
- ¼ cup strawberry jam
- Preheat the oven to 180C / 350F / 160C fan forced. Line 2 cookie trays with baking paper.
- Mix together the coconut, flour and baking powder - set aside.
- Beat together the butter and sugar until light and creamy. Add the egg and vanilla and beat well to combine.
- Add half the dry ingredients and mix until just combined. Repeat with remaining dry ingredients.
- Roll approximately 3 teaspoons of dough into balls (notes). Use your thumb to make a deep dent in the top of each one.
- Add ½ teaspoon of jam into the indentation.
- Bake for 11-12 minutes, turning the tray at half way, until the edges turn golden.
- For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- Rolling the cookie balls - I like to scoop the dough with a mini cookie scoop (size 60) so all cookies are the same size and then roll them with my hands to smooth them out.
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