Description
Jeweled Coconut Drops sparkle with tropical elegance, blending sweet coconut and colorful dried fruit. Rich Mediterranean flavors dance across your palate, creating a delightful treat that connects taste and tradition.
Ingredients
Scale
Jeweled Coconut Drops
Main Ingredients:
- 3.75 cups sweetened shredded coconut
- 1.25 cups all-purpose flour
- 3 ounces (85 grams) cream cheese, softened
- ⅓ cup (75 grams) butter, softened
Sweeteners and Liquid Ingredients:
- ¾ cup (150 grams) sugar
- 1 large egg yolk, room temperature
- 2 teaspoons orange juice
- 1 teaspoon almond extract
Binding and Seasoning Ingredients:
- 1.5 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup seedless raspberry preserves, warmed
Instructions
- Whip unsalted butter, cream cheese, and granulated sugar in a mixer until the mixture becomes airy and voluminous, approximately 5-7 minutes.
- Incorporate egg yolk, freshly squeezed orange juice, and pure almond extract into the creamed mixture, blending until smooth.
- In a separate mixing bowl, thoroughly combine all-purpose flour, baking powder, and salt using a whisk.
- Gradually integrate the dry ingredient mixture into the creamed ingredients, mixing until a uniform dough forms.
- Fold in of shredded coconut, ensuring even distribution throughout the dough.
- Refrigerate the dough for 30 minutes to firm up and become more manageable.
- Preheat the oven to 350°F (175°C) and prepare ungreased baking sheets.
- Scoop rounded tablespoons of chilled dough and roll into compact spheres.
- Coat each dough ball completely by rolling in the remaining coconut, creating a textured exterior.
- Arrange the coconut-covered dough balls on baking sheets, spacing them 2 inches apart.
- Using the handle of a wooden spoon, create a deep indentation in the center of each cookie.
- Bake for 8-10 minutes until the cookie edges turn a light golden brown.
- Remove from oven and let cookies rest for 1 minute on the baking sheet.
- Gently re-create or enlarge the center indentations with the wooden spoon handle if they have closed during baking.
- Transfer cookies to wire cooling racks using a spatula.
- Once completely cooled, carefully fill the center indentations with fruit preserves.
Notes
- Chill the dough for optimal handling, allowing the mixture to firm up and make rolling easier.
- Roll cookie balls generously in coconut for a delightful, textured exterior that adds crunch and flavor.
- Create a deep center well using a wooden spoon handle to hold a perfect dollop of sweet preserves.
- Timing is crucial – bake just until edges turn light brown to maintain a soft, tender cookie base.
- Work quickly when enlarging cookie centers after baking to ensure clean, well-defined preserve spots.
- Use vibrant, fruity preserves to transform these coconut cookies into elegant, jewel-like treats with burst of color.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Caribbean
Nutrition
- Serving Size: 24
- Calories: 135 kcal
- Sugar: 12 g
- Sodium: 65 mg
- Fat: 8 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg