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Jeweled Coconut Cookies

I often bake these bite-sized cookies with two flavors of preserves for special occasions.
  • Total Time
    Prep: 20 min. + chilling Bake: 20 min./batch
  • Makes
    about 2 dozen


  • 1/2 cup butter, softened
  • 1/3 cup sugar
  • 1 egg, separated
  • 1/4 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup sweetened shredded coconut
  • 1/4 cup each apricot and peach preserves
  • Confectioners' sugar


  • In a small bowl, cream butter and sugar. Beat in egg yolk and vanilla. Combine the flour and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.
  • In a small bowl, beat egg white. Place coconut in another bowl. Roll dough into 1-in. balls; roll in egg white and coconut. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each.
  • Bake at 325° for 19-22 minutes or until lightly browned. Remove to wire racks. Spoon 1 rounded teaspoon of preserves into each warm cookie. Dust with confectioners' sugar. Cool completely.
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