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Jeweled Coconut Drops Recipe
Jeweled Coconut Drops Recipe photo by Taste of Home

Jeweled Coconut Drops Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min.
MAKES:21 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min.
MAKES: 21 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Jeweled Coconut Drops in Taste of Home December/January 2004, p29

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.

Reviews for Jeweled Coconut Drops

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
 (0)
2 Star
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MY REVIEW
Reviewed Dec. 27, 2011

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

MY REVIEW
Reviewed Jun. 19, 2011

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.

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