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Jeweled Coconut Drops

 Jeweled Coconut Drops
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
21 ServingsPrep: 20 min. + chilling Bake: 10 min.


  • 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 McCormick® Pure 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


  • 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.

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Jeweled Coconut Drops (continued)

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.