Coconut Jam Cookies

Coconut Jam Cookies are delicate, chewy treats with a golden coconut base and a sweet jam centre. Each cookie is lightly crisp on the outside, soft within, and topped with a small spoonful of raspberry jam for a burst of fruity flavour. These cookies are perfect for afternoon tea, festive trays, or simply as a delightful everyday bake.

Prep Time 15

Cook Time 15

Total Time 30

Servings 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.

Notes

Try different jams in your coconut jam cookies like apricot, blackcurrant, or even lemon curd for a unique twist.

Nutrition