Ingredients
Equipment
Method
- Preheat oven to 180 C. Line 2 baking sheets with parchment paper.
- Cream butter and powdered sugar together until smooth.
- Add all purpose flour and desiccated coconut and mix with a spoon until fully incorporated. If you find it difficult to mix the dough with a spoon, you can use an electric beater.
- Divide the dough into 22 equal sized balls.
Version 1
- Dip a ball of dough into the egg wash and roll it in desiccated coconut. Repeat this step for half of the dough.
- Refrigerate the remaining dough while the first batch bakes.
- Flatten each piece of dough between your palms until it is about 3/4 inch thick.
- Place the flattened pieces on the prepared cookie sheet, leaving about an inch of space between each cookie.
- With the back of a wooden spoon, make slight hollows in the centre of each cookie.
- Fill each hollow with about 1/8 tsp of jam.
- Bake for about 18 minutes until the cookies are golden brown on top.
Version 2
- Take the remaining dough out of the refrigerator and flatten each piece between your palms until it is about 3/4 inch thick.
- Place the flattened pieces on the prepared cookie sheet, leaving about an inch of space between each cookie.
- With the back of a wooden spoon, make slight hollows in the centre of each cookie.
- Fill each hollow with about 1/8 tsp of jam.
- Bake for about 13 minutes until the cookies are golden brown around the edges.
Video
Notes
- The dough's coconut undertones lend a tropical flavor that beautifully complements the jam.
- Experiment with different jam flavors to create an array of delightful combinations.
- Chilling the dough before shaping helps maintain the cookies' structure while baking.