Coconut Jam Drops, Revisited

By • May 17, 2013 • 0 Comments

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Author Notes: There's this insatiable quest to perfect recipes, even tried and tested ones....and especially those from my childhood. My desire for these cookies which I enjoyed as a child is to have them stay crispy and crunchy..... and super coconutty! My first version is also on food 52 (http://food52.com/recipes/14792-coconut-jam-drops)!

The technique is from a recipe for delicious chocolate chip crisps I tested but the recipe is all mine.
Kitchen Butterfly

Makes 125 coconut cookies!

  • 2 cups plain/all-purpose white flour, sifted
  • 1 cup unsweetened, desiccated coconut
  • 1/2 cup caster sugar
  • 2 teaspoons baking powder
  • 1?2 teaspoon salt
  • 1?3 cup coconut oil/canola oil/coconut butter (recipe from small batch on food52)
  • 1 teaspoon coconut extract
  • 1?2 cup room temperature water
  • Strawberry jam or raspberry jam, to fill ‘drop’ centres
  1. Preheat the oven to 350°F (175°C) and line an oven tray with parchment paper.
  2. Using a large bowl, combine the flour, desiccated coconut, sugar, baking powder and salt. Mix well to combine the ingredients uniformly and make a well in the centre.
  3. Whisk together the oil, coconut extract and water then immediately stir it into the flour +coconut mixture, with a wooden spoon until incorporated. At this stage, I usually use my (clean) hands to get the dough into a ball. You can add additional water or flour depending on how you find your dough, though do it bit by bit. The result should be cohesive.
  4. Divide the dough in half. Roll out each portion between sheets of parchment into a rough 12-inch square. The tiles on my kitchen counter are a perfect 12 X 12 inch, and therefore make a great measure!
  5. Peel off the top parchment sheet from the square and using a 2 or 3 inch round, cut circles of dough. Transfer this to the parchment, and make an indentation in the centre of each cookie round with the rounded tip of your wooden spoon, or your finger. Fill with jam. Repeat with the second half of the dough.
  6. Bake (one pan at a time) in the centre of the oven for 15 to 18 minutes or until the dough is set but not firm in the center. (It takes 15 minutes in my gas oven.) Remove from oven, for some additional cooking is required. Set aside to cool and turn the oven down to to 225°F (105°C)
  7. Bake for 20 minutes and then turn off the oven and let the cookies rest in the still-hot oven for an additional 20 to 30 minutes - this is the crisping process. Remove from the oven and let cool completely.
  8. They can be stored in an airtight container for up to 2 weeks or frozen for up to 2 months. So you never run out :-)....
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