Tammy from Food on the Food introduced me to these cookies last December. I must have made them about 10 times that month because they’re so festive and I love coconut. (The husband hates coconut but seems to get over that hurdle every time a hot batch emerge from the oven.)
Alas, I over-mixed the batter this time around and some of the cookies weren’t so pretty. In fact, many of them were down right runts. That’ll teach me to be watching a movie and stirring cookie batter at the same time. But the little imperfect ones have a special place in my heart and always end up in my belly, and not the bellies of friends and neighbors.
The first two shots are from the better looking second batch, filled with blackberry jelly. I made sure to snap some photos of the runts though, so you could get a peek at the chef’s private stash.
- 1 cup butter
- ½ cup sugar
- 2 eggs, separated
- 2 tsp. vanilla
- 2 cups flour
- 1 cup shredded coconut, packed
- ¼ cup red raspberry or blackberry jam
Preheat oven to 350 °F. Grease cookie sheets or line with parchment paper. (I used a silpat.)
Cream butter and sugar. Add egg yolks and vanilla, and blend well. Mix in flour until just combined. (Do not over-mix, or you’ll get my runts below). Form into small balls. Dip in slightly beaten egg whites, and roll in coconut. Bake 5 minutes and remove from oven. With a knuckle, nudge a small dent into the center of each cookie. Spoon a dollop of jam into each well and bake another 15 minutes. Cool.
Makes about 3 dozen.