These Jam and Coconut Cookies remind me a bit of the old fashioned coconut macaroons my grandmother used to make, only in a biscuit/cookie form. They are really quick and easy and can include any jam of your choice – I used both raspberry and pineapple jam for mine but any jam will work – you can try strawberry, black cherry or even some soft caramel if you aren’t keen on jam.
This is a soft dough that you roll into balls and then flatten slightly so no rolling and cutting required. The dough doesn’t need to be chilled so these can be ready in less than half an hour from start to eating – though you may need to allow a few extra minutes for cooling.
A delicious, light crispy coconut biscuit with an extra tasty jam centre.
Jam and Coconut Biscuit Cookies
delicious light coconut biscuits with a jam centre
Servings: 40
Equipment
- 3-4 baking trays lined with greaseproof or silicone paper
Ingredients
- 115 g butter
- 225 g caster sugar
- 2 eggs
- 115 g desiccated coconut
- 275 g plain flour
- some jam of your choice
Instructions
- Preheat the oven to 150C (fan). Soften the butter by heating in a microwave on full power for 30 second intervals. It should be soft and smooth but not melted – approximately the consistency of lightly whipped cream.
- Beat in the caster sugar then add the eggs, flour and coconut – stir well until combined. If you are making this by hand (not in a food mixer) you may find that the easiest way to bring the dough together at the end is to use your hands – you want to have a smooth ball of dough.
- Divide the dough into equal-sized pieces, roll each piece between your palms to form a smooth ball then flatten slightly. Place on a baking tray, spaced well apart as they will spread during baking.
- Use your thumb to make an indent in the centre of each cookie. Fill this indent with a little jam of your choice.
- Bake for approx 20 minutes until the cookies are starting to turn a light golden colour around the outside edge and are firm to the touch.