Coconut Jam Drops Cookies

Overview

Coconut Jam Drops Cookies placed on a palm

Coconut Jam Drops Cookies

By Amy // Posted Jun 11, 2022 // Category Cookies

These Coconut Jam Drops bring back memories of my childhood. I had a lovely neighbour who used to always have these cookies in the fridge and would indulge us on the weekends with her baked treats. 

They’re a classic Australian and New Zealand recipe that’s usually made with raspberry jam. I made some with some raspberry and apricot jam and they were delish! The sweetness of the jam goes wonderfully with the soft, buttery, coconutty cookie! 

I love how they’re pretty quick and easy to make. It took me just 40 minutes to bake and clean all the equipment.

Check out my favourite cookie recipes.
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tips

1. Ingredients

The recipe calls for caster sugar but you are able to substitute it for white sugar instead. A little brown sugar is added so that it colours the cookie a little, instead of producing a really pale cookie. You also need around 1/2 cup (42.5gr) of extra desiccated coconut to roll the cookies in.

2. Equipment

You need an electric beater, or better yet, a stand mixer to make the cookies. You also need 2 baking trays, baking paper, 2 large mixing bowls, spatulas, a cookie scoop and a cooling rack.

3. Room temperature ingredients

Your eggs and butter need to be at room temperature. Simply leave them on the counter for a few hours before baking. Room temperature ingredients help the creaming (see next tip), the process where butter and sugar is beaten create air pockets that expand during baking

4. Creaming the butter and sugar

Creaming the butter and sugar is when you beat these two ingredients together at a medium-high speed. This helps the sugar disperse evenly throughout the batter and also helps incorporate air into your cookies. Cream well and you will have some really nicely fluffy and soft cookies. 

To cream well, you should use room temperature butter. If it isn’t quite at room temperature, you may need to beat the butter and sugar for longer. It will also help if you cube the butter into small pieces (it also helps it come to room temperature more quickly). If you are using an electric beater, it may take longer to reach the light and fluffy stage that you need. The butter should appear pale and creamy. 

RatingDifficultyBeginner

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Yields17 Servings
Prep Time20 minsCook Time11 minsTotal Time31 mins

 1 ½ cups plain flour, sift (180gr)
 1 cup desiccated coconut (85gr)
 1 tsp baking powder
 ½ cup unsalted butter, at room temperature (113 gr)
 ½ cup caster sugar (115gr)
 2 tbsp soft brown sugar
 1 egg, at room temperature
 1 tsp vanilla extract
 ¼ cup jam of your choice (80gr)
 extra desiccated coconut to roll cookies in

1

Preheat your oven to 180C (355F) and line two baking trays with baking paper.

2

Prepare the dry ingredients. Place the flour, desiccated flour, and baking powder in a large mixing bowl and whisk to mix well. Set aside.

3

In a large mixing, beat the butter and sugars (caster/brown) until light and creamy. Remember to scrape down the sides and the bottom of the bowl. Add the eggs and beat until well mixed. Add the vanilla and repeat.

4

Fold in half of the dry ingredients into the butter mixture and stop folding as soon as the ingredients come together. Repeat with the remaining dry ingredients.

5

Using an ice cream scoop (around 2 tbsp), scoop up some cookie dough and roll it into a firm ball. Place the ball into some desiccated coconut to cover it all over. You should be able to make around 15-17 cookies. Press the centre of the cookie with your thumb to make an indent in the middle and to flatten the cookies. Place around 1/2 tsp of the jam of your choice in the middle of the cookies. Bake for around 11-13 minutes.

6

Transfer to a cooling rack and let it come to room temperature before serving. Place in an airtight container at room temperature for up to 3 days and in the fridge for up to a week.

Ingredients

 1 ½ cups plain flour, sift (180gr)
 1 cup desiccated coconut (85gr)
 1 tsp baking powder
 ½ cup unsalted butter, at room temperature (113 gr)
 ½ cup caster sugar (115gr)
 2 tbsp soft brown sugar
 1 egg, at room temperature
 1 tsp vanilla extract
 ¼ cup jam of your choice (80gr)
 extra desiccated coconut to roll cookies in

Directions

1

Preheat your oven to 180C (355F) and line two baking trays with baking paper.

2

Prepare the dry ingredients. Place the flour, desiccated flour, and baking powder in a large mixing bowl and whisk to mix well. Set aside.

3

In a large mixing, beat the butter and sugars (caster/brown) until light and creamy. Remember to scrape down the sides and the bottom of the bowl. Add the eggs and beat until well mixed. Add the vanilla and repeat.

4

Fold in half of the dry ingredients into the butter mixture and stop folding as soon as the ingredients come together. Repeat with the remaining dry ingredients.

5

Using an ice cream scoop (around 2 tbsp), scoop up some cookie dough and roll it into a firm ball. Place the ball into some desiccated coconut to cover it all over. You should be able to make around 15-17 cookies. Press the centre of the cookie with your thumb to make an indent in the middle and to flatten the cookies. Place around 1/2 tsp of the jam of your choice in the middle of the cookies. Bake for around 11-13 minutes.

6

Transfer to a cooling rack and let it come to room temperature before serving. Place in an airtight container at room temperature for up to 3 days and in the fridge for up to a week.

Coconut Jam Drops Cookies
Nutrition Facts

Servings 17


Amount Per Serving
Calories 173
% Daily Value *
Total Fat 10.1g16%
Saturated Fat 7.3g37%
Cholesterol 24mg8%
Sodium 45mg2%
Potassium 84mg3%
Total Carbohydrate 19.7g7%
Dietary Fiber 0.4g2%
Sugars 10.1g
Protein 2g4%

Calcium 2%
Iron 5%
Vitamin D 23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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