Save on Pinterest

Jeweled Coconut Drops

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
  • Total Time
    Prep: 25 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    about 3-1/2 dozen


  • 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


  • 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
2 each: 220 calories, 11g fat (8g saturated fat), 22mg cholesterol, 142mg sodium, 31g carbohydrate (22g sugars, 1g fiber), 2g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
Average Rating:
  • Syl
    Dec 24, 2020

    I just made them and they are absolutely delicious! I used cca 30% less sugar since I don't like my sweets too sweet! I can't wait to make another batch for NYE!

  • Miranda
    Dec 20, 2020

    These turned out great. The trick is that you actually have to roll the ball in your hand. Make sure your butter is room temperature and don't use containers of the soft butter like Becel.

  • Susan
    Dec 19, 2020

    Taste great. I should have made smaller. I doubled recipe and got 3 1/2 dozen. I filled with raspberry preserves, strawberry jam, and some with mint jelly (red and green). Because I made larger, took longer to bake. Second batch I raised convection temp to 375. Yum!

  • Colleen
    Dec 13, 2020

    they tasted great, just made them and so disappointed, they all melted together, one big flat pancake. what did i do wrong?

  • Katerina
    Dec 9, 2020

    Made this recipe last year and everyone loved them!! So they have become a holiday tradition now. I put strawberry jam and apricot jam in mine

  • Lorraine
    Nov 25, 2020

    I've made these several I made them and they were a little hard...ingredients were room temp..fresh...idk..but I'm sure no one will notice tomorrow lol

  • kramerstacey15
    Oct 22, 2020

    I used 1 teaspoon oj concentrate because I was out of juice. I made them into about 1 1/2 balls. They took about 20 minutes to cook. I made the indent after they were baked and topped with raspberry or blackberry jam. I think a lemon topping would work well too.

  • happyinoutlook
    Dec 19, 2019

    HELP! These look so yummy so I tried this recipe but the cookies baked flat...very flat. What did I do wrong?

  • 2124arizona
    Jun 22, 2017

    The combination of the orange juice, almond flavoring with the coconut topped with jam is unbelievable. I will make these again and again!!!

  • stampinjo
    Nov 22, 2014

    The flavors are delicious! However, I made 2 inch balls the first batch and it only made 14 cookies and took almost 15 minutes to bake. We tried again and rolled them as 1 inch cookies and were able to get more out of the batch. These we baked for about 10 minutes. We topped them with raspberry jam and half with Nutella.