Coconut Jam Cookies
- 10 tbsp (1 1/4 sticks) butter, softened
- 1/2 cup sugar
- 1 None egg
- 1 tsp vanilla extract
- 1 1/2 cups self-rising flour, sifted
- 2 cups flaked coconut
- 1/2 cup raspberry jam
- Preheat the oven to 350u0b0F. Line 2 baking pans with parchment paper.
- Beat butter and sugar in a large bowl with electric mixer until pale and creamy. Add egg and vanilla extract, beating to combine. Fold flour and 1 cup of the coconut. Roll tablespoons of dough into balls. Roll in remaining 1 cup coconut to coat. Place 2 inches apart on prepared pans, flattening slightly.
- Bake in 2 batches, 15-20 mins each batch, until lightly golden. Working quickly, use a teaspoon to make an indentation in the center of each hot cookie.
- Cool in pan 5 mins. Remove from pan; cool completely on wire rack. Fill indentation in each cookie with jam.
butter, sugar, egg, vanilla, flour, flaked coconut, raspberry jam
Taken from recipes-plus.com/api/v2.0/recipes/30926 (may not work)