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Jeweled Coconut Drops

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close up shot of Jeweled Coconut Drops
These jeweled coconut drops are a combination of soft cookies, sweet, crunchy coconut, and a pretty pop of jam on top.
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Table of Contents
  1. Jeweled Coconut Drops Ingredients
  2. How to Make This Jeweled Coconut Drops Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

These gorgeous jeweled coconut drops are the perfect treat for any occasion. The bright pop of color from the strawberry jam and sweet coconut flavor will put you in the holiday spirit, no matter what time of year it is. 

overhead shot of Jeweled Coconut Drops

Jeweled Coconut Drops Ingredients

Jeweled Coconut Drops raw ingredients that are labeled

You’ll need:

  • 1¼ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ⅓ cup salted sweet cream butter, softened
  • 3 ounces cream cheese, softened
  • ¾ cup granulated sugar
  • 1 large egg yolk
  • 2 teaspoons orange juice, pulp free
  • 1¼ teaspoons almond extract
  • 4½ cups sweetened coconut flakes, divided into 3 cups and 1½ cups
  • ½ cup seedless strawberry jam

PRO TIP:

It is very important to use pulp-free orange juice. Do not use Sunny D or any orange-flavored drink. It will not taste right.

SUBSTITUTIONS AND ADDITIONS

JAM: You can use any type of jam in your cookies. My favorite is strawberry, but you could try using grape, raspberry, peach, or apricot. You can use store-bought or homemade jam. Seedless jam is the best choice, but any jam will work in a pinch.

CHERRIES: You could also substitute halved green or red candied cherries for the seedless fruit jam/preserves, making these very festive. 

How to Make This Jeweled Coconut Drops Recipe

STEP ONE: In a small mixing bowl, whisk the flour and baking powder. Set flour mixture aside.

STEP TWO: Using a medium-sized mixing bowl and a handheld mixer on medium-high speed, cream butter and cream cheese for 30 seconds.

cream butter and cream cheese blended in a bowl

STEP THREE: Add sugar to the creamed mixture and continue mixing on medium-high for another 30 seconds.

STEP FOUR: Lower the mixer to low speed, and add the orange juice, almond extract, and egg yolk. Mix until completely combined.

orange juice, almond extract and egg yolk blended together in a bowl

STEP FIVE: Add in the dry ingredients, and continue to mix on low just until well incorporated.

flour mixture added to the egg mixture in a bowl and blended together

STEP SIX: Fold in the 3 cups of coconut flakes. Cover and chill in the refrigerator for 30 minutes.

STEP SEVEN: Preheat the oven to 350°F. Line a baking sheet with parchment paper and set it aside.

STEP EIGHT: Add the remaining 1½ cups coconut flakes to a small mixing bowl and set it aside.

STEP NINE: Using a 1 tablespoon cookie scoop, scoop out the cookie dough. Roll the scooped cookie dough into a ball.

using a cookie scoop, scoop out cookie dough and roll into balls in a bowl

STEP TEN: Roll the cookie dough ball in the coconut flakes. 

STEP ELEVEN: Place the rolled dough balls on the prepared baking sheet 2 inches apart.

STEP TWELVE: Using the end of a wooden spoon handle (or plastic spoon), carefully press into the center of each ball. Be careful not to flatten the dough balls.

using spoon handle press the center of the dough ball

STEP THIRTEEN: Bake for 12 to 14 minutes. The center will seem just a bit wet, and the coconut will be slightly golden to light brown. 

OUR RECIPE DEVELOPER SAYS

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.

baked Jeweled Coconut Drops on a baking pan

STEP FOURTEEN: Remove from the oven, and allow the cookies to sit for 1 to 2 minutes. 

STEP FIFTEEN: Using a slightly larger handle, carefully press the center of the cookie. 

STEP SIXTEEN: Spoon in ½ teaspoon of the seedless strawberry jam into the depressed cookie center.

PRO TIP:

You can use a full teaspoon of the fruit jam, but the ½ teaspoon is just the right amount.

STEP SEVENTEEN: Allow the cookies to cool completely before serving.

How To Serve

These golden coconut drops are so pretty and would be the star of any dessert tray or potluck table. Create a variety of treats, including our lemon meltaway cookies and blueberry cookies to share.

Our thumbprint cookies and cherry cheesecake cookies are two more treats that feature a pop of fruity color on top.

Storage

ON THE COUNTER: Store any leftovers in an airtight container at room temperature for 3 days. 

IN THE FRIDGE: You can store the cookies in an airtight container in the refrigerator for up to 1 week.

IN THE FREEZER: These can also be frozen for up to 2 months. Allow them to completely thaw before serving,

close up shot of Jeweled Coconut Drops stacked on top of each other on a plate

Sweet and crunchy, these coconut drops have everything you want in a delicious cookie. The soft cookies are covered in tasty coconut, and the brightly-colored jam centers offer a delightful fruit flavor to your cookies.

FREQUENTLY ASKED QUESTIONS

What can I do with leftover egg whites?

The leftover egg white from this recipe can be stored in the fridge for up to 4 days and added to scrambled eggs for breakfast.

What is the best jam to use in this recipe?

Try to use a seedless jam for this recipe so that the fruit centers are smoother and don’t have the added crunch from the seeds.

Can I freeze these jeweled coconut drop cookies?

The cookies can be stored in the freezer in an airtight container for up to two months.

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Jeweled Coconut Drops

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These jeweled coconut drops are a combination of soft cookies, sweet, crunchy coconut, and a pretty pop of jam on top.
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 32

Ingredients
  

  • cups all-purpose flour
  • teaspoons baking powder
  • cup salted sweet cream butter, softened
  • 3 ounces cream cheese, softened
  • ¾ cup granulated sugar
  • 1 large egg yolk
  • 2 teaspoons orange juice, pulp free
  • teaspoons almond extract
  • cups sweetened coconut flakes, divided into 3 cups and 1 ½ cup
  • ½ cup seedless strawberry jam

Instructions
 

  • Using a small mixing bowl, whisk together the all-purpose flour and baking powder. Set it aside.
  • Using a medium-sized mixing bowl and a handheld mixer on medium-high speed, cream butter and cream cheese for 30 seconds.
  • Add the sugar and continue mixing on medium-high for another 30 seconds.
  • Lower the mixer speed to low, and add in the orange juice, almond extract, and egg yolk. Mix until completely combined.
  • Add in the flour mixture, and continue to mix on low just until well incorporated.
  • Fold in the 3 cups of coconut flakes. Cover and chill in the refrigerator for 30 minutes.
  • Preheat the oven to 350°F. Line a baking sheet with parchment paper and set it aside.
  • Add the remaining coconut flakes to a small mixing bowl and set it aside.
  • Using a 1 tablespoon cookie scoop, scoop out the cookie dough. Roll the scooped cookie dough into a ball.
  • Roll the cookie dough ball in the coconut flakes.
  • Place the rolled dough balls on the prepared baking sheet 2 inches apart.
  • Using the handle of a wooden or plastic spoon, carefully press into the center of the dough ball. Be careful not to flatten the dough balls.
  • Bake for 12 to 14 minutes. The center will seem just a bit wet, and the coconut will be slightly golden to light brown.
  • Remove from the oven, and allow the cookies to sit for 1-2 minutes.
  • Using a slightly larger handle, carefully press the center of the cookie.
  • Spoon in ½ teaspoon of the seedless strawberry jam into the depressed cookie center.
  • Allow the cookies to cool completely before serving.

Notes

  • It is very important to use pulp-free orange juice. Do not use Sunny D or any orange-flavored drink. It will not taste right.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
  • You can use a full teaspoon of the fruit jam, but the ½ teaspoon is just the right amount.

Nutrition

Calories: 134kcal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 60mg | Potassium: 77mg | Fiber: 1g | Sugar: 12g | Vitamin A: 103IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 0.5mg
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