Coconut Jam Cookies are delicate crumb and sun-kissed coconut texture, these pretty little morsels are a joy both to bake and to eat. Each one cradles a dollop of jam in its centre, like a thumbprint capturing a splash of colour and flavour.
Made mostly from coconut and a few simple pantry staples, these cookies bring a tropical twist to the classic jam cookie. They’re soft and lightly crisped on the edges, slightly chewy in the middle, and the scent of toasted coconut fills the kitchen while they bake. It’s that golden-toasted, buttery richness that keeps you reaching for just one more.
I always use raspberry jam in the centre. There’s something about the tangy sweetness of raspberries that works beautifully with the mellow flavour of coconut. The two create a bright and fruity contrast that feels just right. But these cookies aren’t married to raspberry—there are plenty of other ways to personalise them depending on your mood, your pantry, or the season.
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Apricot jam brings a golden hue and a mellow tartness that’s soft and elegant. Strawberry jam adds that classic jammy goodness that everyone knows and loves. For a grown-up twist, blackcurrant preserves offer depth and sophistication with their rich, slightly earthy tone. And if you’re feeling adventurous, try lemon curd—the zesty citrus kick pairs surprisingly well with coconut and lifts the whole cookie with a burst of brightness.
Coconut Jam Cookies are the kind of baked good that belongs on a vintage china plate, beside a cup of tea or a freshly brewed coffee. They suit afternoon nibbles, holiday gatherings, picnics or a quiet moment by yourself. And the best part? They look every bit as lovely as they taste.
Whether you stick with raspberry or start experimenting with something bolder, these cookies always bring a sense of warm, homemade comfort. A bite-sized tropical hug with a fruity centre—that’s Coconut Jam Cookies in a nutshell.
Coconut Jam Cookies
Ingredients
- 100 g unsalted butter softened
- 100 g caster sugar
- 1 large egg free range
- 1 tsp vanilla extract
- 150 g desiccated coconut
- 100 g plain flour
- ½ tsp baking powder
- 1 pinch salt
- Raspberry jam or jam of your choice
Instructions
- Preheat your oven to 180°C (160°C fan) / 350°F / Gas Mark 4. Line two baking trays with parchment paper.
- In a mixing bowl, cream the butter and sugar together until pale and fluffy.100 g unsalted butter, 100 g caster sugar
- Beat in the egg and vanilla extract until fully incorporated.1 large egg, 1 tsp vanilla extract
- In a separate bowl, mix together the coconut, flour, baking powder and salt. Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms.150 g desiccated coconut, 100 g plain flour, ½ tsp baking powder, 1 pinch salt
- Scoop out small tablespoons of dough and roll into balls. Place them on the prepared baking trays, leaving a little space between each one.
- Gently press your thumb or the back of a teaspoon into the centre of each cookie to create a small indentation.
- Spoon about ½ teaspoon of raspberry jam into each indentation.Raspberry jam
- Bake in the preheated oven for 12–15 minutes, or until the edges are golden.
- Allow the cookies to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.
15 comments
I tried these with lemon curd instead of jam—game changer.
The coconut gives them such a lovely texture, and the raspberry jam in the centre just pops with flavour. They disappeared in no time at my house.
They’re comforting, cheerful, and far too moreish.
The coconut flavour really shines through without being overpowering. I used blackcurrant jam for a deeper flavour and it paired really well.
I made a batch to share at work and they were all gone by lunchtime.
he contrast between the sweet jam and the nutty coconut is so addictive.
These cookies are absolutely gorgeous
I wasn’t sure how coconut and jam would go together, but wow—they’re a perfect match.
That tangy citrus against the coconut is just divine.
The flavour is delicate, not too sweet, and very satisfying with a cup of tea.
I used to have these years ago and they bring back so many good memories.
I added a pinch of cinnamon to the dough for a bit of warmth—it worked beautifully.
I like how versatile this recipe is. I’ve used apricot, blueberry, and even fig jam, and it always works.
I used strawberry jam and they were gone before they even cooled.
The outside was slightly crisp, and the inside was soft and chewy. My kids loved them.