Sweetheart Coconut Cookies Recipe

5 1 1
Sweetheart Coconut Cookies Recipe
Sweetheart Coconut Cookies Recipe photo by Taste of Home
Publisher Photo

Sweetheart Coconut Cookies Recipe

Read Reviews
5 1 1
Publisher Photo
Ruby red jam and coarse sugar add a festive look to these crisp sandwich cookies that are the perfect gift for loved ones. My husband likes coconut, so I make these for his birthday. —Jo Ellen Helmlinger, Columbus, Ohio
MAKES:
42 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch
MAKES:
42 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch

Ingredients

  • 1 cup sweetened shredded coconut
  • 1 cup sugar
  • 3/4 cup cold butter, cubed
  • 2-1/4 cups all-purpose flour
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon vanilla extract
  • GLAZE:
  • 3/4 cup confectioners' sugar
  • 1 tablespoon water
  • 1/2 teaspoon vanilla extract
  • Coarse white sugar, optional
  • 1/2 cup seedless raspberry jam

Directions

Place coconut and sugar in a food processor; cover and process until coconut is coarsely chopped. In a large bowl, cut butter into flour until crumbly. Stir in coconut mixture. Stir in eggs and vanilla.
On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 2-1/2-in. heart-shaped cookie cutter dipped in flour. Using a 1-in. heart-shaped cookie cutter, cut out the center of half of the cookies. Reroll small cutouts if desired.
Place solid and cutout cookies 1 in. apart on greased baking sheets. Bake at 375° for 7-9 minutes or until edges are lightly browned. Remove to wire racks.
In a small bowl, combine the confectioners' sugar, water and vanilla; brush over warm cookies with cutout centers. Immediately sprinkle with coarse white sugar if desired. Spread 1/2 teaspoon of jam over the bottom of each solid cookie; place cookies with cutout centers over jam. Yield: about 3-1/2 dozen.
Originally published as Sweetheart Coconut Cookies in Quick Cooking January/February 2004, p45

Nutritional Facts

1 each: 104 calories, 4g fat (3g saturated fat), 19mg cholesterol, 42mg sodium, 16g carbohydrate (10g sugars, 0 fiber), 1g protein.

  • 1 cup sweetened shredded coconut
  • 1 cup sugar
  • 3/4 cup cold butter, cubed
  • 2-1/4 cups all-purpose flour
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon vanilla extract
  • GLAZE:
  • 3/4 cup confectioners' sugar
  • 1 tablespoon water
  • 1/2 teaspoon vanilla extract
  • Coarse white sugar, optional
  • 1/2 cup seedless raspberry jam
  1. Place coconut and sugar in a food processor; cover and process until coconut is coarsely chopped. In a large bowl, cut butter into flour until crumbly. Stir in coconut mixture. Stir in eggs and vanilla.
  2. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 2-1/2-in. heart-shaped cookie cutter dipped in flour. Using a 1-in. heart-shaped cookie cutter, cut out the center of half of the cookies. Reroll small cutouts if desired.
  3. Place solid and cutout cookies 1 in. apart on greased baking sheets. Bake at 375° for 7-9 minutes or until edges are lightly browned. Remove to wire racks.
  4. In a small bowl, combine the confectioners' sugar, water and vanilla; brush over warm cookies with cutout centers. Immediately sprinkle with coarse white sugar if desired. Spread 1/2 teaspoon of jam over the bottom of each solid cookie; place cookies with cutout centers over jam. Yield: about 3-1/2 dozen.
Originally published as Sweetheart Coconut Cookies in Quick Cooking January/February 2004, p45

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Vegkebab User ID: 219557 60622
Reviewed Jan. 27, 2013

"I have made these cookies more than once. They are tasty and pretty! Personally I think they look better without the red sprinkles."

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