With the patience of children who have peeked at Christmas gifts on the eve of the momentous day, we would wait, questioning, hounding, begging and being on best behavior till she relented and let us have some. My sisters and I would dash off, bag in hand, and proceed to chomp our way through crisp yet crumbly, sweet yet not sugary cookies. The shredded coconut wasn’t fine, rather coarse, held together with flour but yet extremely coconutty, and at the centre there would be jam. Delicious strawberry jam that had changed character and turned to jelly. Those were the best every coconut jam drops. These are a worthy contestant —Kitchen Butterfly
1 cup desiccated coconut, fine or coarse
1/4 cup almond meal
125g unsalted butter, softened
1/2 cup caster sugar
1 teaspoon vanilla extract
Sprinkling of cinnamon powder, to taste
1 cup plain flour, sifted
1 teaspoon baking powder
2 tablespoons (raspberry) jam
In This Recipe
Toast desiccated coconut in a pan on the cooktop, till golden. Set aside to cool. Toast almond meal in a pan, till dry and a bit bronzed.
Beat butter and sugar with an electric mixer until pale and creamy, add egg and vanilla extract, cinnamon powder and pinch of salt and beat until light and fluffy, turn speed to low and add sifted flour, almond meal, baking powder and 1/2 cup coconut, beat until just combined into a soft dough.
Drop teaspoonfuls of biscuit mixture into remaining coconut and roll to coat. Arrange balls on a baking paper lined tray allowing 5cm for spreading between each biscuit. Using the back of a wooden spoon, make a dent in the top of each ball and fill dents with a little jam taking care not to overfill.
Bake biscuits at 170°C for 15 minutes until pale golden. Remove and cool on tray for 5 minutes before removing to a wire rack to cool completely.