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