Jammy Coconut Cookies


I’m not really much of a baker, but I baked these for the first time at the weekend to take to a friends barbeque.  I found a coconut cookie recipe and thought that a nice bit of raspberry jam would go well plopped in the middle of it, turning them into something a bit more summery than just a plain looking cookie!  Besides, they seemed quite easy to do.

And they were.  Very easy.  Probably because, for once, I remembered to take the butter out of the fridge a while before using it, and it wasn’t hard as a rock when I started trying to soften it!  They went down a treat, particularly with the kids.  Apparently offering big jammy biscuits is a good way to make kids like you…

They’d be great for making with kids too.  They don’t take too long, and you have to get your hands right in there to mix the dough.  Something I know my little nephews love to do!

Preparation time:  15 minutes
Cooking time: 15 minutes
Makes: Around 24

Jammy Coconut CookiesIngredients

  • 250g butter, softened
  • 140 caster sugar
  • 1 egg yolk
  • 2 tsp vanilla extract
  • 300g plain flour
  • 100g desiccated coconut

Preparation method

  1. Heat oven to gas 4 (180C/fan 160C).
  2. Mix the butter & sugar in a large bowl with a wooden spoon until creamed together.
  3. Add the egg yolk and vanilla extract. Beat briefly to combine.
  4. Sift over the flour and add the desiccated coconut. Stir until the mixture is well combined. You’ll probably need to get your hands dirty here to make sure the dough is pressed together and the mixture is mixed well.
  5. Scoop out spoonfuls and roll, using your hands, into golf ball sized pieces. Spread the ‘golf balls’ out over a baking tray and gently press a dip into the centre of the cookie using your thumb. Fill the thumbprints with your favourite jam.
  6. Bake for 12-15 minutes until browned at edges, and then transfer cookies to a wire rack to cool.