Coconut Drops

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Coconut Drops
Coconut Drops

These incredibly simple Coconut Jam Drops are the perfect quick treat for afternoon tea or as a lunch box filler. Buttery coconut cookies, filled with a dollop of your favourite jam makes these a winner every time.

What other kinds of preserves can you use to make coconut drops?

The sky’s the limit when it comes to filling coconut drops! Strawberry, apricot, or cherry jams would work here, as would orange marmalade. Use store-bought or homemade lemon curd, or even pour in a little puddle of melted chocolate if you like. It won’t have the same jeweled effect, but will still be delicious!

Can you freeze Jam Drops?

Yes, you can.

Baked: Freeze them first on a baking tray in a single layer until solid, then place in an airtight container for 1-2 months. Bonus points if you wrap them individually in plastic wrap too.
Thaw on the countertop for 15-20 minutes or until they get to room temperature.

Unbaked: portion out the dough into balls and dent them, ready to go then freeze the same way you would the baked cookies. Thaw to room temperature and add the jam right before baking.

Can you use toasted shredded coconut to make jeweled coconut drops?

Toasted coconut can be swapped out for the coconut folded into the cookie dough, but keep in mind that the coconut on the exterior will toast and crisp up as the cookie bakes. Unless you’re looking for deeply toasted coconut, it may be wiser to stick with regular coconut for rolling the cookies.

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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


Cream butter, cream cheese and sugar until light and fluffy. Beat in egg yolk, orange juice and almond extract. In a separate bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in 3 cups coconut. Refrigerate until easy to handle, about 30 minutes.
Preheat oven to 350°. Shape rounded tablespoons of dough into balls; roll in remaining coconut. Place 2 in. apart on ungreased baking sheets. Press a deep indentation in the center of each with the end of a wooden spoon handle. Bake until edges are light brown, 8-10 minutes. Cool 1 minute. Using the wooden spoon, enlarge any indentations that may have narrowed or closed. Remove cookies from pans to wire racks. Fill with preserves; cool completely.

Adapted from