They smell of butter, are crumbly, melt-in-the-mouth and delicate; they have a soft heart of strawberry jam and a light hint of coconut that makes them special. These are my jam and coconut cookies, perfect whenever you want something simple to enjoy with a cup of tea or coffee. The dough is easy to work with and is ready in a few minutes; you don’t need a rolling pin or cookie cutters. They are ideal to offer to guests or to place in a lovely tin box for breakfasts in the following days. However, I’ll tell you right away that one leads to another. They never last long. So trust me: preheat the oven, prepare the balls and fill each hollow with your favorite jam.
Other cookie recipes I recommend you try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 15 Minutes
- Portions: 15 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 144.60 (Kcal)
- Carbohydrates 19.99 (g) of which sugars 10.58 (g)
- Proteins 1.90 (g)
- Fat 6.75 (g) of which saturated 4.49 (g)of which unsaturated 2.14 (g)
- Fibers 0.43 (g)
- Sodium 57.49 (mg)
Indicative values for a portion of 33 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 15 jam and coconut cookies
If you are egg intolerant, you can replace the egg called for in this recipe with 55 g of flaxseed gel: the result will still be excellent. I tell you this with certainty because I tried it. The only difference is that the dough will be darker.
Of course you can use the jam or preserves you prefer.
- 1 1/2 cups type 00 flour (or all-purpose flour)
- 1/2 cup grated coconut (desiccated)
- 7 tbsp butter
- 1 pinch baking soda
- 1 pinch salt
- 1 packet vanillin
- 1/2 cup brown sugar (packed)
- 1 egg (medium)
- 1/3 cup strawberry jam
Tools
- 1 Bowl medium
- 1 Bowl large
- Electric beaters
- 1 Spatula
- 1 Sieve fine mesh
- 1 Baking tray
Preparation of jam and coconut cookies
In a medium bowl sift, through a fine-mesh sieve, the flour together with the baking powder, the vanillin and the baking soda. Then add the desiccated coconut, a pinch of salt and mix.
In a larger bowl, put the softened butter in pieces together with the brown sugar. If you forgot to take the butter out of the fridge in time, pass it in the microwave for a few seconds. It must not melt but only soften. Work them with the electric beaters until they are perfectly combined.
Then add the egg and incorporate it, still using the beaters.
At this point, gradually add the dry ingredients and mix first with a spoon or a spatula and then with your hand. You should obtain a soft, homogeneous mixture, not sticky and easy to work with.
Take 30 g of dough, roll it between the palms of your hands and form a ball. Proceed in the same way until all the dough is used up.
Arrange the balls, as you go, on a baking tray lined with parchment paper, keeping them a little apart from each other. Alternatively, as I did, place them on a micro-perforated silicone mat that is set on the oven rack. This allowed me perfectly even baking. If you would like to purchase it you can find it online, clicking HERE.
Now make an indentation in the center of each ball. I used the end of a pestle which I floured from time to time to prevent it from sticking to the dough. Alternatively, you can use the bottom of a small glass.
Finally, fill the cookies with the jam or preserve of your choice.
Bake the jam and coconut cookies in a preheated conventional oven at 356°F for 15 minutes. Remove from the oven and let them cool completely before touching them. Just out of the oven they are very delicate; they harden as they cool. Enjoy! Paola
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