In the world of cookies and sweet treats, coconut jam drops stand out for their delightful combination of textures and flavors. This simple recipe brings together the tropical taste of coconut with the sweet tang of jam, creating a perfect bite-sized treat. Whether you’re a baking enthusiast or someone looking for an easy recipe to start with, these coconut jam drops are sure to impress.

Why Try This Recipe?

Coconut jam drops are the perfect blend of chewy and crisp, with a burst of fruity sweetness from the jam. They’re a fantastic choice for afternoon tea, a snack to brighten your workday, or a homemade gift for a friend. This recipe is straightforward, requiring basic ingredients and simple steps, making it accessible for bakers of all skill levels.

Ingredients Summary

To create these delightful treats, you’ll need softened butter, caster sugar, an egg, vanilla essence for a hint of flavor, self-raising flour, desiccated coconut, and raspberry or apricot jam for the filling. The ingredients are pantry staples or easily found at any grocery store, ensuring you can whip up a batch whenever the craving strikes.

Storage Information

Coconut jam drops are best enjoyed fresh but can be stored in an airtight container at room temperature for up to a week. To keep them crisp, place a piece of parchment paper between layers. If you’re in a humid climate, storing them in the refrigerator can help maintain their texture, though they’re best served at room temperature for optimal flavor.

Baking Tips

Ensure the butter is properly softened for easy creaming with sugar.
When rolling the dough into balls, dampen your hands slightly to prevent sticking.
The indents for the jam should be made while the cookies are still hot; this helps create a perfect nest for the jam without cracking the cookies.
Experiment with different jams to find your favorite flavor combination. Raspberry and apricot are classic choices, but strawberry, peach, or even pineapple jam can add a unique twist.

FAQ about Coconut Jam Drops

Can I use plain flour instead of self-raising flour? Yes, you can substitute with plain flour and add 1 ½ teaspoons of baking powder per cup of flour to make it self-raising.
Can I make the dough ahead of time? Absolutely! The dough can be refrigerated for up to 24 hours or frozen for longer storage. Just bring it to room temperature before rolling and baking.
Can I use fresh coconut instead of desiccated? Fresh coconut can be used but ensure it’s finely grated and moisture is controlled, as it can affect the dough consistency.
How do I prevent the cookies from spreading too much? Chilling the dough balls for about 20 minutes before baking can help maintain their shape during baking.

Coconut jam drops are a delightful treat that combines the exotic flavor of coconut with the sweet, tangy taste of jam. This recipe is a testament to the joy of baking, offering a straightforward process with deliciously rewarding results. Whether you’re looking to add a tropical twist to your cookie repertoire or simply in need of a sweet indulgence, these jam drops are sure to satisfy.

Coconut Jam Drops

Deliciously tender coconut cookies with a sweet jam filling, perfect for any occasion.

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Prep Time 15

Cook Time 20

Total Time 35

Course Dessert

Cuisine Australian

Servings 24

Equipment

Large Bowl
Oven trays
Baking paper

Ingredients

150 grams softened butter
1/2 cup caster sugar
1 egg
1 teaspoon vanilla essence
1 1/4 cups self-raising flour sifted
1 cup desiccated coconut plus 1 cup extra
1/2 cup raspberry jam apricot jam can be substituted

Instructions

Preheat the oven to moderate, 180°C (350°F). Line 2 oven trays with baking paper.
In a large bowl, beat together the softened butter and caster sugar until pale and creamy. Add the egg and vanilla essence, beating until well combined.
Using a large metal spoon, gently fold the sifted flour and coconut into the mixture until a dough forms.
Roll tablespoons of the dough into balls. Roll each ball in the extra desiccated coconut to coat it. Place the coated balls onto the prepared trays, leaving about 6cm of space between each one. Flatten each ball slightly.
Bake the biscuits in two batches, for 15-20 minutes each, or until they turn lightly golden brown.
While the biscuits are still hot, use a teaspoon to make indents in the center of each one.
Allow the biscuits to cool on the trays for 5 minutes before transferring them to wire racks to cool completely.
Once the biscuits are completely cooled, fill the indents in each one with a small amount of jam.