Buttery coconut cookies with a bright jam centre — crisp at the edges, soft in the middle, perfect with afternoon tea.
Coconut Jam Drops
Buttery coconut cookies with a bright jam centre — crisp at the edges, soft in the middle, perfect with afternoon tea.
Serves 4 · 25 min · 500 kcal
list_altIngredients
⚠️ Allergens: Contains wheat, dairy and egg.
restaurant_menuInstructions
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1
Heat the oven to 180°C / 350°F. Line a baking tray with baking paper.
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2
Mix the softened butter and sugar until smooth and creamy.
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3
Add the egg and vanilla, then mix until combined.
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4
Add the flour, baking powder, salt and ½ cup of the coconut.
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5
Mix gently until a soft dough forms. If it feels very sticky, refrigerate it for 10 minutes.
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6
Divide the dough into 16 small portions and roll them into balls.
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7
Roll each ball lightly in the remaining coconut.
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8
Place them on the tray, leaving space between each cookie.
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9
Press a small indentation into the centre of each ball using your thumb or the back of a teaspoon.
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10
Add only ½ teaspoon jam to each indentation.
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11
Bake for 13–16 minutes, until the edges and coconut are lightly golden.
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12
Cool on the tray for 5 minutes before transferring them to a rack. The jam will be extremely hot immediately after baking.
Chef's Tip
Practical tip: Do not press the indentation through the bottom of the dough, or the jam may leak underneath. Storage: Keep in an airtight container at room temperature for up to three days.
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