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.

You’ll love these almond coconut cookies and my raspberry thumbprint cookies too.

Birdseye view of coconut jam drops on a grey tray

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 ?)

They remind me of my easy jam tarts (but easier).

A stack of 5 coconut jam drops, another one leaning on the side of the stack

How to make jam drops

A few super simple steps. Ready, set, go!

  1. Beat together some butter and sugar
  2. Add an egg and some vanilla (vanilla is optional but I can’t help but add it to nearly Ev-ry-thing!!)
  3. Add a dry mixture of flour, desiccated coconut and baking powder until you have a dough
  4. Roll little balls of dough – or I like a mini cookie scoop to make this super easy
  5. Make a dent in the centre and fill it with jam then bake

Tadaa! Coconut Jam Drops are go for devouring!

7 Coconut Jam Drops on a white background with a spoon of jam next to them

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.

Click here to Pin this recipe for later!

A wooden tray filled with coconut jam drops. A cup of black tea in the top corner

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

A stack of 5 coconut jam drops

Coconut Jam Drops

Yield: 33 cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
0 minutes
Total Time: 22 minutes
4.8 from 22 ratings
These incredibly simple Coconut Jam Drops are the perfect quick treat for afternoon tea or as a lunch box filler. Buttery coconut cookies, filled with a dollop of your favourite jam makes these a winner every time.
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Ingredients

  • 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

For best results, always weigh ingredients where a weight is provided

Instructions
 

  • 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.

Video

Notes

  • 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.
Want more cookie recipes? Click here
Calories: 86kcal
Author: Marie Roffey
Course: Afternoon Tea, Dessert, Sweets
Cuisine: Australian, British
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.

A closeup of coconut jam drops next to a spoon filled with jam on a white background