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Jeweled Coconut Drops Recipe

Jeweled Coconut Drops Recipe photo by Taste of Home

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Red raspberry preserves add a festive flair to these tender coconut cookies. Perfect for potlucks and cookie exchanges, these shaped cookies never last long when I make them for my husband and two sons. -Ellen Marie Byler Munfordville, Kentucky

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Jeweled Coconut Drops Recipe

Prep: 20 min. + chilling Bake: 10 min.

Yield: 21 Servings

25 10 35

Ingredients

1/3 cup butter, softened
1 package (3 ounces) cream cheese, softened
3/4 cup sugar
1 egg yolk
2 teaspoons orange juice
1 teaspoon almond extract
1-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
3-3/4 cups flaked coconut, divided
1 cup seedless raspberry preserves, warmed

Directions

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk, orange juice and almond extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in 3 cups of coconut. Refrigerate for 30 minutes or until easy to handle.
Shape dough into 2-in. balls; roll in remaining coconut. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball.
Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Fill each cookie with preserves. Yield: about 3-1/2 dozen.

Nutritional Facts 1 serving (2 each) equals 220 calories, 11 g fat (8 g saturated fat), 22 mg cholesterol, 142 mg sodium, 31 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Jeweled Coconut Drops in Taste of Home December/January 2004, p29

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Jeweled Coconut Drops

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Reviewed on Dec. 27, 2011 by imkhan21

Everyone LOVES when I make these cookies. Simple and Delicious!

Reviewed on Jun. 19, 2011 by miniskirt101

My family loves this recipe. I switched it up a bit and baked the cookies with the jam in, I like the texture better this way although it takes a bit longer to bake.