Coconut and Strawberry Jam Cookies Recipe
Soft, buttery coconut cookies with a hint of cinnamon and a sweet strawberry jam centre — these Coconut & Strawberry Jam Cookies are a classic treat that’s just as perfect for afternoon tea as they are for gifting.
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Ingredients
1 cup Margarine
1/2 cup Sugar
1 Egg
1 tsp Vanilla Essence
1 1/4 cup Self-Raising Flour
1 cup Coconut
1 tsp Cinnamon
1/4 cup Strawberry Jam
Instructions
- Preheat your oven to 180°C.
- Cream 1 cup margarine with 1/2 cup sugar until light and fluffy.
- Add 1 egg and 1 tsp vanilla essence, mixing well.
- Stir in 1 1/4 cups self-raising flour, 1 tsp cinnamon, and 1 cup coconut to form a soft dough.
- Take teaspoonfuls of the dough and roll into balls.
- Place on a greased or lined baking tray, spacing them apart.
- Using your thumb or the back of a teaspoon, make a small indentation in the centre of each ball.
- Fill each indentation with a small amount of strawberry jam (about 1/4 cup jam total for the batch).
- Bake for 20 minutes or until golden brown.
- Cool on a wire rack before serving.
Hints & Tips
- Don’t overfill with jam – Too much jam can bubble over and cause the cookies to spread unevenly.
- Use room temperature margarine – This will make creaming with the sugar much easier and result in a lighter texture.
- Try different jams – Apricot, raspberry, or plum jam all work beautifully in this recipe.
- Make them extra coconutty – Roll the dough balls in extra coconut before baking for added texture.
- Store airtight – Keep in an airtight container to maintain freshness for up to a week.
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