Coconut Jam Drops
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.
Afternoon Tea, Dessert, Sweets
1 cup fine desiccated coconut
fine desiccated coconut
195 g plain (all purp) flour (1 1/2 cups / 6.9oz)
plain (all purp) flour
(1 1/2 cups / 6.9oz)
1 teaspoon baking powder
2/3 cup caster (superfine) sugar (or granulated) (133g / 4.7oz)
caster (superfine) sugar (or granulated)
(133g / 4.7oz)
113 g unsalted butter, softened (1 stick / 1/2 cup / 4oz)
unsalted butter, softened
(1 stick / 1/2 cup / 4oz)
1 large egg, room temp
large egg, room temp
1 teaspoon vanilla extract (optional)
vanilla extract (optional)
1/4 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 1/2 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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