Jeweled Coconut Cookies Recipe

5 1
Jeweled Coconut Cookies Recipe
Jeweled Coconut Cookies Recipe photo by Taste of Home
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Jeweled Coconut Cookies Recipe

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5 1
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I often bake these bite-sized cookies with two flavors of preserves for special occasions.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 20 min./batch
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 20 min./batch

Ingredients

  • 1/2 cup butter, softened
  • 1/3 cup sugar
  • 1 egg, separated
  • 1/4 teaspoon 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

Directions

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.
Originally published as Jeweled Coconut Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p64

Nutritional Facts

2 each: 178 calories, 10g fat (7g saturated fat), 38mg cholesterol, 150mg sodium, 21g carbohydrate (12g sugars, 1g fiber), 2g protein.

  • 1/2 cup butter, softened
  • 1/3 cup sugar
  • 1 egg, separated
  • 1/4 teaspoon 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Jeweled Coconut Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p64

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