Coconut jam drops

Coconut jam drops

A good-tasting cookie that combines vanilla, accompanied by a cup of coffee or tea during the holidays. Quick cakes to prepare with the jam of your choice. I had already proposed another version of shortbread and jam.Jam drops are so quick and easy to make and perfect for rainy day baking with the kids. They just love rolling the little balls and then, of course, eating them when they’re cooked.Be warned, though, the perfect combination of crunchy coconut and sweet, oozy raspberry jam is utterly Moorish.

Ingredients

Coconut jam drops

• 150 gram softened butter

• 1/2 cup caster sugar

• 1 egg

• 1 teaspoon vanilla essence

• 1 1/4 cup self-raising flour, sifted

• 1 cup desiccated coconut, plus

• 1 cup extra

• 1/2 cup raspberry jam

Method Coconut jam drops

1 _ Preheat oven to moderate, 180°C. Line 2 oven trays with baking paper.

2 _ In a large bowl, beat butter and sugar together until pale and creamy. Add egg and vanilla essence, beating to combine.

3 _ Using a large metal spoon, fold flour and coconut through to form a dough. Roll tablespoons of mixture into balls. Roll in extra coconut to coat. Place on trays, 6 cm apart, flattening slightly.

4 _ Bake in 2 batches, 15-20 minutes each batch, until lightly golden. Working quickly, use a teaspoon to make indents in the center of each hot biscuit.

5 _ Cool on trays 5 minutes before transferring to wire racks to cool completely. Fill indents in each biscuit with jam.

Enjoy.