Recipe

Coconut jam drops

You can't stop at just one!

  • 10 mins preparation
  • 40 mins cooking
  • Makes 26
  • Print
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These classic biscuits are lovely served at morning tea alongside a mug of hot coffee. Be warned, though, the perfect combination of crunchy coconut and sweet, oozy raspberry jam is utterly moorish.
Looking for more classic biscuit recipes?

Ingredients

Coconut jam drops
  • 150 gram softened butter
  • 1/2 cup caster sugar
  • 1 egg
  • 1 teaspoon vanilla essence
  • 1 1/4 cup self-raising flour, sifted
  • 1 cup desiccated coconut, plus 1 cup extra
  • 1/2 cup raspberry jam

Method

Coconut jam drops
  • 1
    Preheat oven to moderate, 180°C. Line 2 oven trays with baking paper.
  • 2
    In a large bowl, beat butter and sugar together until pale and creamy. Add egg and vanilla essence, beating to combine.
  • 3
    Using a large metal spoon, fold flour and coconut through to form a dough. Roll tablespoons of mixture into balls. Roll in extra coconut to coat. Place on trays, 6cm apart, flattening slightly.
  • 4
    Bake in 2 batches, 15-20 minutes each batch, until lightly golden. Working quickly, use a teaspoon to make indents in the centre of each hot biscuit.
  • 5
    Cool on trays 5 minutes before transferring to wire racks to cool completely. Fill indents in each biscuit with jam.

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