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.

Course Snack

Cuisine Australian

Prep Time 15

Cook Time 15

Total Time 30

Servings approx

Calories 96kcal

Author Kim

Ingredients

1 ½ cups all-Purpose Flour, (190 grams)
1 cup 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℃/ 350℉. Prepare two baking trays/cookie sheets with baking paper or parchment paper.
Add 7 tablespoons unsalted butter, softened and ½ cup granulated sweetener that measures like sugar, (100 grams) to a bowl and beat until pale and creamy (using electric beaters is best).
Add in 1 large egg (at room temperature) and 1 teaspoon vanilla extract to the same bowl and beat together.
Use a spatula to scrape down sides of the bowl, then add in 1 ½ cups all-Purpose Flour, (190 grams), ¾ teaspoon baking powder, ¼ teaspoon salt and half of 1 cup shredded coconut, (100 grams). 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). From the ¼ cup sugar Free Jam, add ½ teaspoon into the indentation of each jam drop. (see note 4)
Bake for 15 minutes in fan oven at 180℃/ 350℉. 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.

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