Simple and easy Coconut Jam Drops filled with rich raspberry jam that you can make from scratch in 30 minutes. Coconut on the outside and on the inside, they're perfectly chewy, crumbly, sweet and soft. Naturally sweetened with no added sugars, they're a healthy morning snack to enjoy with your coffee.
What Makes These Jam Drops Special
- They're made with simple ingredients
- 15 minutes of prep and 15 minutes in the oven
- They're naturally sweetened with no added sugar
- You can use any jam you have on hand to fill them
- They're crispy and crunchy from the coconut
- They are awesome with a cup of coffee, tea or a glass of milk
- Perfectly sized with 3 - 4 bites per jam drop
- They fun to make with the kids
- Recipe makes 20 cute coconut jam drops that will last for days
Ingredients
Ingredient Notes
- Butter: Make sure to use 7 levelled tablespoons of butter, otherwise the dough may end up being to wet.
- Sweetener: I used Lakanto Monkfruit Sweetener which is a granulated sweetener that measures like sugar. It Australia its available at Woolworths in the baking aisle. Its also available online through amazon.
- Jam: I love using St Dalfours brand of jams. Any will work, raspberry, strawberry, apricot. I turned a dessert spoon upside down and used the tip to get the jam on and into the jam drop centre.
Jams to try:
- Strawberry Jam
- Blackberry Jam
- Blueberry Jam
- Raspberry Jam
- Apricot Jam
- Fig Jam
TIP 1: When selecting your jam, make sure to read the label to make sure it doesn't contain added sugars. You can read about all the names sugar goes by here.
TIP 2: Ball size: if you’re concerned about having all the jam drops the exact same size, you could use a small ice cream scoop, or weigh the pieces of dough prior to rolling.
Are Jam Drops The Same As Thumbprint Cookies?
Yes, they are very similar. In Australia we call them Jam Drops, and in America they're Thumbprint Cookies. Essentially they are a cookie with jam in the centre.
One of the things I think that really make these jam drops a winner is the addition of the coconut. It adds texture, moistness and gives the most amazing aroma when you lift the lid off the container and coconut wafts out and hits you.
How To Make This Recipe
Mix the Wet & Dry Ingredients
- Preheat fan oven to 180 degrees C/ 350 degrees F. Prepare two baking trays/cookie sheets with baking paper or parchment paper.
- Add softened butter and granulated sweetener to a bowl and beat until pale and creamy (using electric beaters is best).
- Add in egg and vanilla to bowl and beat in using electric beaters.
- Use a spatula to scrape down sides of the bowl, then add in flour, baking powder, salt and half of the coconut. Stir through with spatula until combined and mixture resembles a dough.
Roll Dough Into Balls
- To make the jam drops, roll the dough into one large ball.
- Break in half, then in half again so there are 4 pieces.
- Make 5 balls out of each of the four pieces of dough so you have 20 balls in total.
- Roll each ball in the remaining coconut. Place balls 2 cm/1 inch apart on baking sheet.
Press Centre and Add Jam
- Use thumb to make a dent in the centre of each one (about half way, not all the way through).
- Add ½ teaspoon of jam into the indentation of each jam drop.
Bake
- Bake for 15 minutes in fan oven at 180 degrees C/ 350 degrees F.
- Remove and let cool on tray for 5 minutes, then transfer jam drops to a wire rack to cool to room temperature (make sure to keep them covered with a towel whilst cooling)
- Once cooled to room temperature, store in an air tight container for up to 5 days.
Expert Tips For Recipe Success
How To Stop Jam Drops From Spreading
- Accurately measure the flour and baking powder: the baking powder is what makes the jam drops rise up and out, so ensure the correct measurements of both will result in nicely proportioned jam drops. Make sure to use either a scale or measuring cups and measuring spoons.
- Accurately measure the butter via measuring 7 level tablespoons of butter. Add softened butter to a tablespoon and level off with the back of a butter knife for an accurate measurement. Too much butter will cause the jam drops to spread (and not rise) during the cooking process
- Don't flatten the jam drops by pressing them down as they will naturally spread during the cooking process. Keep them in a ball shape with an indent in the centre
How To Get The Jam In Place
- Use a teaspoon upside down: Dip the upside down teaspoon into the jam and then slide it off into the indentation of the jam drop, filling it almost to the top
- Don't overfill the Jam Drops. Overfilling with jam will cause the jam to leak out and make a mess during cooking
More Healthy Snacks
- Chocolate Coconut and Date Balls
- Almond Flour Peanut Butter Cookies
- Easy Chocolate Chip Chickpea Cookies
- Coconut and Lemon Bliss Balls
- Healthy Anzac Biscuits
- Healthy Orange Cake
Coconut Jam Drops
Simple and easy Coconut Jam Drops filled with rich raspberry jam that you can make from scratch in 30 minutes. Coconut on the outside and on the inside, they're perfectly chewy, crumbly, sweet and soft.
Ingredients
- 1 ½ cups ll-Purpose Flour, (190 grams)
- 1 cup Unsweetened shredded coconut, (100 grams)
- ½ cup Granulated sweetener that measures like sugar, (100 grams)
- 7 tablespoons Unsalted butter, softened
- 1 large egg (at room temperature)
- 1 teaspoon Vanilla extract
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup Sugar Free Jam - (see note 4)
Instructions
- Preheat fan oven to 180 degrees C/ 350 degrees F. Prepare two baking trays/cookie sheets with baking paper or parchment paper.
- Add softened butter and granulated sweetener to a bowl and beat until pale and creamy (using electric beaters is best).
- Add in egg and vanilla to bowl and beat in using electric beaters.
- Use a spatula to scrape down sides of the bowl, then add in flour, baking powder, salt and half of the coconut. Stir through with spatula until combined and mixture resembles a dough.
- To make the jam drops, roll the dough into one large ball. Break in half, then in half again so there are 4 pieces. Make 5 balls out of each of the four pieces of dough so you have 20 balls.
- Roll each ball in the remaining coconut. Place balls 2 cm/1 inch apart on baking sheet.
- Use thumb to make a dent in the centre of each one (about half way, not all the way through). Add ½ teaspoon of jam into the indentation of each jam drop. (see note 4)
- Bake for 15 minutes in fan oven at 180 degrees C/ 350 degrees F. Remove and let cool on tray for 5 minutes, then transfer jam drops to a wire rack to cool to room temperature (make sure to keep them covered with a towel whilst cooling)
- Once cooled to room temperature, store in an air tight container for up to 5 days.
Notes
- Butter: Make sure to use 7 levelled tablespoons of butter, otherwise the dough may end up being to wet.
- Sweetener: I used Lakanto Monkfruit Sweetener which is a granulated sweetener that measures like sugar. It Australia its available at Woolworths in the baking aisle. Its also available online through amazon.
- Ball size: if you’re concerned about having all the jam drops the exact same size, you could use a small ice cream scoop, or weigh the pieces of dough prior to rolling.
- Jam: I love using St Dalfours brand of jams. Any will work, raspberry, strawberry, apricot. I turned a dessert spoon upside down and used the tip to get the jam on and into the jam drop centre.
Nutrition
Serving: 1Jam DropCalories: 96kcalCarbohydrates: 7gProtein: 1gFat: 7gSaturated Fat: 5gFiber: 2g
Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners.
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