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Jeweled Coconut Drops Recipe

Jeweled Coconut Drops Recipe

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: 25 min. + chilling Bake: 10 min./batch + cooling YIELD:42 servings

Ingredients

  • 1/3 cup butter, softened
  • 3 ounces cream cheese, softened
  • 3/4 cup sugar
  • 1 large 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 sweetened shredded coconut, divided
  • 1 cup seedless raspberry preserves, warmed

Directions

  • 1. Cream butter, cream cheese and sugar until light and fluffy. Beat in egg yolk, orange juice and almond extract. In a separate bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in 3 cups coconut. Refrigerate until easy to handle, about 30 minutes.
  • 2. Preheat oven to 350°. Shape rounded tablespoons of dough into balls; roll in remaining coconut. Place 2 in. apart on ungreased baking sheets. Press a deep indentation in the center of each with the end of a wooden spoon handle. Bake until edges are light brown, 8-10 minutes. Cool 1 minute. Using the wooden spoon, enlarge any indentations that may have narrowed or closed. Remove cookies from pans to wire racks. Fill with preserves; cool completely. Yield: about 3-1/2 dozen.

Nutritional Facts

1 cookie: 110 calories, 5g fat (4g saturated fat), 10mg cholesterol, 71mg sodium, 16g carbohydrate (12g sugars, 0 fiber), 1g protein.

Reviews for Jeweled Coconut Drops

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MY REVIEW
2124arizona User ID: 845443 268270
Reviewed Jun. 22, 2017

"The combination of the orange juice, almond flavoring with the coconut topped with jam is unbelievable. I will make these again and again!!!"

MY REVIEW
stampinjo User ID: 853062 53143
Reviewed Nov. 22, 2014

"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."

MY REVIEW
imkhan21 User ID: 5761422 60540
Reviewed Dec. 27, 2011

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

MY REVIEW
proesner User ID: 102431 52988
Reviewed Dec. 12, 2009

"I made these for a cookie exchange without having ever made them. They were delicious and I just printed out a recipe to give to someone from the exchange that thought they were delicious."

MY REVIEW
twinkle8o3 User ID: 1013923 103473
Reviewed Dec. 7, 2008

"I found this recipe several years ago in my Taste of Home magazine, and have made it every Christmas season since. I don't think any recipe I have has gotten as many compliments as this one did. People are always asking me for the recipe. The cookies are incredibly delicious."

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