Jeweled Coconut Drops with Raspberry Preserves
Tender, buttery coconut cookies filled with vibrant raspberry preserves, perfect for any occasion.
- Prep Time: 45
- Cook Time: 10
- Total Time: 55
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 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 together in a large bowl for 5-7 minutes until light and fluffy.
- Beat in the egg yolk, orange juice, and almond extract until well combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually beat the dry flour mixture into the creamed mixture until just combined.
- Stir in 3 cups of the sweetened shredded coconut into the dough.
- Cover the dough and refrigerate for about 30 minutes, or until it is easy to handle.
- Preheat your oven to 350°F (175°C).
- Take rounded tablespoons of the chilled dough and roll them into smooth balls.
- Roll each dough ball in the remaining 3/4 cup of sweetened shredded coconut to coat.
- Place the coconut-coated dough balls 2 inches apart on ungreased baking sheets.
- Press a deep indentation into the center of each cookie dough ball using the handle end of a wooden spoon.
- Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Cool the cookies on the baking sheets for 1 minute.
- Using the wooden spoon handle, re-enlarge any indentations that may have narrowed or closed during baking.
- Carefully remove the cookies from the baking sheets to wire racks.
- Let the cookies cool completely on the wire racks.
- Fill the cooled cookie indentations with the warmed seedless raspberry preserves.
Notes
Ensure butter and cream cheese are at room temperature for a smooth dough.
Do not skip chilling the dough, as it makes shaping easier and prevents spreading.
Press indentations deeply, as they tend to puff up during baking.
Warming the preserves slightly makes them easier to spoon into the cookies.
Always cool cookies completely before filling to prevent the preserves from running.