Jeweled Coconut Drops Recipes

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JEWELED COCONUT DROPS



Jeweled Coconut Drops image

Red raspberry preserves add a festive flair to these tender coconut cookies. Perfect for potlucks and cookie exchanges, these shaped cookies never last long when I make them for my husband and two sons. -Ellen Marie Byler Munfordville, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3-1/2 dozen.

Number Of Ingredients 11

1/3 cup butter, softened
3 ounces cream cheese, softened
3/4 cup sugar
1 large egg yolk
2 teaspoons orange juice
1 teaspoon almond extract
1-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
3-3/4 cups sweetened shredded coconut, divided
1 cup seedless raspberry preserves, warmed

Steps:

  • Cream butter, cream cheese and sugar until light and fluffy. Beat in egg yolk, orange juice and almond extract. In a separate bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in 3 cups coconut. Refrigerate until easy to handle, about 30 minutes., Preheat oven to 350°. Shape rounded tablespoons of dough into balls; roll in remaining coconut. Place 2 in. apart on ungreased baking sheets. Press a deep indentation in the center of each with the end of a wooden spoon handle. Bake until edges are light brown, 8-10 minutes. Cool 1 minute. Using the wooden spoon, enlarge any indentations that may have narrowed or closed. Remove cookies from pans to wire racks. Fill with preserves; cool completely.

Nutrition Facts : Calories 220 calories, Fat 11g fat (8g saturated fat), Cholesterol 22mg cholesterol, Sodium 142mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.

JEWELED COCONUT DROPS



Jeweled Coconut Drops image

Wow! Just made these today for the holidays!! They look and taste awesome! So pretty and just right for the holidays. They are from Taste of Home cooking. A runner-up in the cookie contest of dec/jan 04! (chilling time is included in prep time).

Provided by Courtly

Categories     Drop Cookies

Time 55m

Yield 42 serving(s)

Number Of Ingredients 11

1/3 cup butter, softened (no substitutes)
1 (3 ounce) package cream cheese, softened
3/4 cup sugar
1 egg yolk
2 teaspoons orange juice
1 teaspoon almond extract
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 3/4 cups flaked coconut, divided
1 cup seedless raspberry preserves, warmed

Steps:

  • In a large mixing bowl, cream the butter, cream cheese and sugar.
  • Beat in egg yolk, orange juice and almond extract.
  • Combine the flour, baking powder and salt; gradually add to creamed mixture.
  • Stir in 3 cups of coconut.
  • Refrigerate for 30 minutes or until easy to handle.
  • Shape dough into 2-in. balls; roll in remaining coconut.
  • Place 2 inches apart on ungreased baking sheets.
  • Using the end of a wooden spoon handle, make an indentation in the center of each ball.
  • Bake at 350 for 8-10 minutes or until lightly browned.
  • Remove to wire racks to cool.
  • Fill each cookie with preserves.

OLD FASHIONED COCONUT DROPS



Old Fashioned Coconut Drops image

I like to glaze these coconut drops with sugar syrup and brown sugar.

Provided by Linda Kong Ting

Categories     Desserts     Cookies     Fruit Cookie Recipes     Coconut

Yield 9

Number Of Ingredients 9

1 cup sifted all-purpose flour
4 tablespoons butter
1 teaspoon baking powder
2 teaspoons ground cinnamon
½ cup white sugar
2 teaspoons vanilla extract
2 cups shredded coconut
½ cup raisins
1 egg, beaten

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
  • Combine flour and margarine in a medium size mixing bowl. Mix in sugar, cinnamon and baking powder. Stir the egg into the mixture. Once the egg is well incorporated stir in the coconut, raisins and vanilla. Drop the dough in rough heaps the size of an egg onto cookie sheets.
  • Bake 8 minutes or until lightly browned.

Nutrition Facts : Calories 250.1 calories, Carbohydrate 37.3 g, Cholesterol 34.2 mg, Fat 10.5 g, Fiber 2.6 g, Protein 3 g, SaturatedFat 7.8 g, Sodium 146.5 mg, Sugar 22.1 g

EASY COCONUT DROPS



Easy Coconut Drops image

If you like coconut, you'll love these cookies! After making them the first time, they were established as a favorite. Very easy to make, and even easier to eat. The recipe comes from Nick Malgieri's book Cookies Unlimited.

Provided by Kater

Categories     Drop Cookies

Time 22m

Yield 2-3 dozen

Number Of Ingredients 8

1 (7 ounce) bag sweetened flaked coconut
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter, softened
3/4 cup sugar
1 teaspoon vanilla extract
1 large egg

Steps:

  • Preheat oven to 375 degrees.
  • In the food processor, place the coconut and pulse for 1-second intervals about a dozen times.
  • The object it to make the coconut smaller but not to grind it too fine.
  • In a bowl, mix the flour with the baking powder and salt.
  • Combine butter and sugar and beat on medium speed for about 30 seconds, then beat in the vanilla, then the egg.
  • Beat until smooth again.
  • Lower the speed and beat in the flour mixture, then the coconut.
  • Drop teaspoonfuls of the batter on parchment or foil lined cookie sheets about 2-3 inches apart.
  • Bake about 12-15 minutes, until the cookies have spread and are golden around the edges.
  • Slide papers from the pans onto cooling racks.
  • After the cookies have cooled, remove from the paper.
  • Enjoy!

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