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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
  • Total Time
    Prep: 25 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    about 3-1/2 dozen


  • 1/3 cup butter, softened
  • 3 ounces cream cheese, softened
  • 3/4 cup sugar
  • 1 large egg yolk
  • 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.
Nutrition Facts
2 each: 220 calories, 11g fat (8g saturated fat), 22mg cholesterol, 142mg sodium, 31g carbohydrate (22g sugars, 1g fiber), 2g protein.
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Average Rating:
  • kramerstacey15
    Oct 22, 2020

    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.

  • happyinoutlook
    Dec 19, 2019

    HELP! These look so yummy so I tried this recipe but the cookies baked flat...very flat. What did I do wrong?

  • 2124arizona
    Jun 22, 2017

    The combination of the orange juice, almond flavoring with the coconut topped with jam is unbelievable. I will make these again and again!!!

  • stampinjo
    Nov 22, 2014

    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.

  • imkhan21
    Dec 27, 2011

    Everyone LOVES when I make these cookies. Simple and Delicious!

    Jun 19, 2011

    No comment left

  • proesner
    Dec 12, 2009

    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.

  • twinkle8o3
    Dec 7, 2008

    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.

  • stamper
    Dec 23, 2006

    No comment left

  • leona
    Dec 14, 2006

    No comment left