Jeweled Coconut Drops: A Cookie Celebration!
There’s something incredibly special about baking cookies that not only taste delightful but also look festive and fabulous on any dessert table. Today, I’m excited to share a recipe that ticks all these boxes – the Jeweled Coconut Drops. These cookies are as scrumptious as they are beautiful, featuring a soft, buttery texture with the sweet tang of raspberry preserves nestled in a coconutty embrace. Perfect for parties, holidays, or a sweet end to a family dinner!
Ingredients
- Butter: 1/3 cup, softened
- Cream Cheese: 3 ounces, softened
- Sugar: 3/4 cup
- Egg Yolk: 1 large, room temperature
- Orange Juice: 2 teaspoons
- Almond Extract: 1 teaspoon
- All-Purpose Flour: 1-1/4 cups
- Baking Powder: 1-1/2 teaspoons
- Salt: 1/4 teaspoon
- Sweetened Shredded Coconut: 3-3/4 cups, divided
- Raspberry Preserves: 1 cup, seedless and warmed
Directions
- Prepare the Dough:
- In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy, about 5-7 minutes.
- Beat in the egg yolk, followed by the orange juice and almond extract, blending well.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually beat the dry ingredients into the creamed mixture until well incorporated.
- Stir in 3 cups of the coconut. Refrigerate the dough until it is easy to handle, about 30 minutes.
- Shape and Bake:
- Preheat your oven to 350°F (175°C).
- Shape rounded tablespoons of the dough into balls and roll them in the remaining 3/4 cup of coconut.
- Place the balls 2 inches apart on ungreased baking sheets.
- Press a deep indentation in the center of each ball using the end of a wooden spoon handle.
- Bake until the edges are lightly browned, 8-10 minutes.
- Fill and Finish:
- After removing the cookies from the oven, use the wooden spoon again to enlarge any indentations that may have narrowed or closed during baking.
- Transfer the cookies to wire racks and let them cool for a minute.
- Fill each indentation with the warmed raspberry preserves.
- Allow the cookies to cool completely on the racks.
Nutritional Info
- Calories per Serving: 110 kcal
- Servings: 24 cookies
Prep & Cooking Time
- Preparation Time: 20 minutes
- Cooking Time: 10 minutes
- Total Time: 30 minutes
These Jeweled Coconut Drops are a true testament to how a few quality ingredients can transform into a treat that’s both a feast for the eyes and a delight to the palate. The combination of tangy raspberry and tropical coconut wrapped up in a soft cookie is sure to bring joy and a bit of sparkle to your day. Happy baking!
Jeweled Coconut Drops
- Total Time: 30 minutes
- Yield: 24 1x
Description
Jeweled Coconut Drops are a delightful treat that combines the creamy richness of butter and cream cheese with the tropical sweetness of shredded coconut and raspberry preserves. These cookies are not only a feast for the taste buds but also a visual delight with their sparkling jeweled centers.
Perfect for holiday baking or as a special treat for any occasion, these cookies bring a taste of the tropics to your dessert table. The soft, chewy texture paired with the burst of fruity flavor makes them a favorite for both kids and adults. Enjoy these gems with a cup of tea or as a sweet ending to your meal.
Ingredients
1/3 cup butter, softened
3 ounces cream cheese, softened
3/4 cup sugar
1 large egg yolk, room temperature
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
Instructions
Cream butter, cream cheese, and sugar until light and fluffy, 5-7 minutes. Beat in egg yolk, orange juice, and almond extract.
In a separate bowl, whisk flour, baking powder, and salt; gradually beat into the creamed mixture. Stir in 3 cups of coconut. Refrigerate until easy to handle, about 30 minutes.
Preheat oven to 350°F (175°C). Shape rounded tablespoons of dough into balls; roll in the remaining coconut. Place 2 inches 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.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 110 Kcal