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.
Ingredients
- 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
Instructions
- 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.
