Jennifer’s Jeweled Coconut Drops Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1/3 cups - butter, softened
  • 3 ounces - cream cheese, softened
  • 3/4 cups - sugar
  • 1 - large egg yolk
  • 2 teaspoons - orange juice
  • 1 teaspoons - almond extract
  • 1 1/4 cups - all-purpose flour
  • 1 1/2 teaspoons - baking powder
  • 1/4 teaspoons - salt
  • 3 3/4 cups - sweetened shredded coconut, divided
  • 1 cups - seedless raspberry preserves, warmed
  • Directions:

    Cream butter, cream cheese and sugar together until light and fluffy. Beat in egg yolk, orange juice and almond extract.

    In a separate bowl, whisk together flour, baking powder and salt. Gradually beat this dry mixture into the creamed mixture.

    Stir in 3 cups of the coconut. Refrigerate until easy to handle, about 30 minutes.

    Preheat oven to 350 degrees F. Shape rounded tablespoons of dough into balls and roll in remaining coconut.

    Place dough balls 2 inches apart on an ungreased baking sheet. Press a deep indentation in the center of each dough ball with the end of a wooden spoon handle.

    Bake until edges are lightly browned, 8-10 minutes; cool for 1 minute.

    Using the wooden spoon handle, enlarge any indentations that may have narrowed or closed while baking. Remove cookies from pans and let cool on wire rack.

    Fill indentations with preserves; cool completely.

    Brief Description

    Tender coconut thumbprint cookies filled with raspberry preserves.

    Main Ingredient:


    Cuisine:  American

    Prep Time: 50 min
    Cook Time: 12 min


    Taste of Home

    Posted By:


    Posted On:

    December 13, 2020

    Print Recipe

    Speak Your Mind