Jeweled Coconut Drops
Red raspberry preserves add a festive flair to these tender coconut cookies. Perfect for potlucks and cookie exchanges, these shaped cookies never last long when I make them for my husband and two sons.
-Ellen Marie Byler
Munfordville, Kentucky
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Total Time
Prep: 25 min. + chilling Bake: 10 min./batch + cooling -
Makes
about 3-1/2 dozen
Reviews
I used 1 teaspoon oj concentrate because I was out of juice. I made them into about 1 1/2 balls. They took about 20 minutes to cook. I made the indent after they were baked and topped with raspberry or blackberry jam. I think a lemon topping would work well too.
HELP! These look so yummy so I tried this recipe but the cookies baked flat...very flat. What did I do wrong?
The combination of the orange juice, almond flavoring with the coconut topped with jam is unbelievable. I will make these again and again!!!
The flavors are delicious! However, I made 2 inch balls the first batch and it only made 14 cookies and took almost 15 minutes to bake. We tried again and rolled them as 1 inch cookies and were able to get more out of the batch. These we baked for about 10 minutes. We topped them with raspberry jam and half with Nutella.
Everyone LOVES when I make these cookies. Simple and Delicious!
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I made these for a cookie exchange without having ever made them. They were delicious and I just printed out a recipe to give to someone from the exchange that thought they were delicious.
I found this recipe several years ago in my Taste of Home magazine, and have made it every Christmas season since. I don't think any recipe I have has gotten as many compliments as this one did. People are always asking me for the recipe. The cookies are incredibly delicious.
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