COCONUT DROPS WITH STRAWBERRY JAM CENTRE

INGREDIENTS

125 grams butter, softened
2/3 Cup Caster sugar
1 Egg
1 Tsp Vanilla essence
1 Cup Plain Flour
2 Cups desiccated coconut
Strawberry jam – here is the link to my homemade strawberry jam.

LET’S PUT IT ALTOGETHER

1. With an electric beater, cream the softened butter and sugar in a large bowl for 1 – 2 minutes.
2. Add the vanilla essence and egg and beat until well combined.
3. Add the plain flour and coconut and mix with a wooden spoon until the mixture forms a dough and all ingredients are really well combined.
4. Roll tsp size balls and place into the holes of a mini muffin tray. Flatten once in the hole.  Repeat until all mixture is used.
5. Using the end of a knife place little holes into the centre of the dough in each mini muffin hole. (Don’t poke all the way through just enough to form a hole to fill with strawberry jam.

6. Place some strawberry jam into a zip lock bag.  Cut a slit in one of the corners of the bag so that the jam will come out when squeezed.  Squeeze a little jam into each hole.
7. Bake in a 180 degree Celsius oven for 15 minutes or until they are slightly golden.
8. Allow to cool slightly in the tray and then remove to cool further on a rack.

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6 Responses to COCONUT DROPS WITH STRAWBERRY JAM CENTRE

  1. Reg January 8, 2014 at 8:19 pm #

    Sounds Yummy will make some with hazelnut spread as well.

  2. Rebecca June 7, 2014 at 1:38 pm #

    I make these all the time! I substitute 1 cup of coconut for almond meal on the odd occasion & tastes divine. Moist and oh so moorish!

    • Amanda June 7, 2014 at 5:57 pm #

      I will have to try with Almond Meal 🙂

  3. Anna July 15, 2016 at 6:39 pm #

    Amazing!!!!

  4. Tenille March 19, 2017 at 5:30 pm #

    Can these be frozen?

    • Amanda March 20, 2017 at 9:02 am #

      Yes they can be. Either in a ziplock bag or freezer safe container.

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