Coconut Jam Drops

These coconut jam drop cookies will take you back with a flavour combination that never goes out of style!


rating: easy
10-12 mins
20 mins


• 125g Kremelta, softened
• 60g castor sugar
• 1 tsp vanilla essence
• 1 egg, beaten
• 60g desiccated coconut
• 180g self raising flour, sifted
• Pinch salt
• 1 tblsp milk
• 1 cup desiccated coconut for rolling
• ½ cup jam (any flavour based on preference)



  1. Pre-heat oven to 180˚C. Cream together the Kremelta and sugar in the work bowl of a food processor.
  2. Add the vanilla essence and egg; then gradually add the combined coconut, self raising flour and pinch of salt to the bowl.
  3. Finally, pour in the milk, combining until a stiff dough is formed. Remove dough from the food processor and shape into walnut sized balls using wet hands.
  4. Roll these cookie balls through the desiccated coconut. Place cookie balls onto lined baking trays.
  5. Using your thumb, make a small indentation in each ball. Fill each indentation with a little of your favourite jam.
  6. Bake cookies 12 -15 minutes until golden.Remove from oven and cool on the tray 5 minutes before carefully placing on a cooling rack.
  7. Dust with icing sugar and serve.

Tips: Use gluten free flour for gluten free cookies if desired.
Some flavour variation ideas: Make chocolate chip cookies by replacing coconut with chocolate chips. For cherry nut cookies, replace jam with a glaze cherry and replace coconut with chopped nuts for rolling. For stained glass cookies, replace jam with solid lollies.