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Jeweled Coconut Cookies

 Jeweled Coconut Cookies
I often bake these bite-sized cookies with two flavors of preserves for special occasions.
12 ServingsPrep: 20 min. + chilling Bake: 20 min./batch


  • 1/2 cup butter, softened
  • 1/3 cup sugar
  • 1 egg, separated
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup flaked coconut
  • 1/4 cup each apricot and peach preserves
  • Confectioners' sugar


  • In a small bowl, cream butter and sugar. Beat in egg yolk and
  • vanilla. Combine the flour and salt; gradually add to creamed
  • mixture. Cover and refrigerate for 1 hour or until easy to handle.
  • In a small bowl, beat egg white. Place coconut in another bowl. Roll
  • dough into 1-in. balls; roll in egg white and 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.
  • Bake at 325° for 19-22 minutes or until lightly browned. Remove
  • to wire racks. Spoon 1 rounded teaspoon of preserves into each warm
  • cookie. Dust with confectioners' sugar. Cool completely. Yield:
  • about 2 dozen.

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Jeweled Coconut Cookies (continued)

Nutritional Facts: 2 cookies (calculated without confectioners' sugar) equals 178 calories, 10 g fat (7 g saturated fat), 38 mg cholesterol, 150 mg sodium, 21 g carbohydrate, 1 g fiber, 2 g protein.