Description
Jam-Filled Coconut Cookies are tender, buttery cookies with a chewy coconut coating and a sweet, fruity jam center. Perfect for teatime, holidays, or gifting.
Ingredients
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- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cups shredded sweetened coconut
- 1/2 cup fruit jam or preserves (raspberry, strawberry, or apricot)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together butter and sugar in a mixing bowl until light and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Scoop dough and roll into small balls.
- Roll each ball in shredded coconut to coat.
- Place balls on the prepared baking sheet and make an indentation in the center of each cookie using your thumb or a spoon.
- Fill each indentation with a small spoonful of jam.
- Bake for 12–15 minutes until edges are lightly golden.
- Cool cookies on the sheet for a few minutes before transferring to a wire rack.
Notes
- Use thick jam to prevent spreading during baking.
- Chill dough if cookies spread too much during baking.
- Almond or citrus zest can enhance the flavor.
- Make gluten-free by using a 1:1 gluten-free flour blend.
- Store in an airtight container or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 8g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg