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
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Total Time
Prep: 25 min. + chilling Bake: 10 min./batch + cooling -
Makes
about 3-1/2 dozen
Reviews
I just made them and they are absolutely delicious! I used cca 30% less sugar since I don't like my sweets too sweet! I can't wait to make another batch for NYE!
These turned out great. The trick is that you actually have to roll the ball in your hand. Make sure your butter is room temperature and don't use containers of the soft butter like Becel.
Taste great. I should have made smaller. I doubled recipe and got 3 1/2 dozen. I filled with raspberry preserves, strawberry jam, and some with mint jelly (red and green). Because I made larger, took longer to bake. Second batch I raised convection temp to 375. Yum!
they tasted great, just made them and so disappointed, they all melted together, one big flat pancake. what did i do wrong?
Made this recipe last year and everyone loved them!! So they have become a holiday tradition now. I put strawberry jam and apricot jam in mine
I've made these several times...today I made them and they were a little hard...ingredients were room temp..fresh...idk..but I'm sure no one will notice tomorrow lol
I used 1 teaspoon oj concentrate because I was out of juice. I made them into about 1 1/2 balls. They took about 20 minutes to cook. I made the indent after they were baked and topped with raspberry or blackberry jam. I think a lemon topping would work well too.
HELP! These look so yummy so I tried this recipe but the cookies baked flat...very flat. What did I do wrong?
The combination of the orange juice, almond flavoring with the coconut topped with jam is unbelievable. I will make these again and again!!!
The flavors are delicious! However, I made 2 inch balls the first batch and it only made 14 cookies and took almost 15 minutes to bake. We tried again and rolled them as 1 inch cookies and were able to get more out of the batch. These we baked for about 10 minutes. We topped them with raspberry jam and half with Nutella.