Coconut Jam Drops

Print Friendly, PDF & Email

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.


  • 1 cup fine desccated 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


  • 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.

Chicken Tortilla Crockpot Soup

𝗧𝗵𝗲 𝗿𝗮𝘀𝗽𝗯𝗲𝗿𝗿𝘆 𝗰𝗹𝗼𝘂𝗱 𝗰𝗮𝗸𝗲 𝗿𝗲𝗰𝗶𝗽𝗲