Sweetheart Coconut Cookies

Sweetheart Coconut Cookies are raspberry jam and coarse sugar giving these cookies a festive look to a crisp sandwich cookie. A perfect gift of loved ones!

1 cup flaked coconut

1 cup sugar

3/4 cup cold butter, cubed

2 1/4 cups all-purpose flour

2 large eggs, lightly beaten

1/2 tsp. vanilla


3/4 cup powdered sugar

1 Tbsp. water

1/2 tsp. vanilla

coarse white sugar, optional

1/2 cup seedless raspberry jam

Place coconut and sugar in a food processor, cover and process until coconut is coarsely chopped.

In a large bowl, cut butter into flour until crumbly. Stir in coconut mixture. Stir in egg and vanilla.

On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut with a 2-1/2 inch heart shaped cookie cutter dipped in flour.

Using a 1 inch heart shaped cookie cutter, cut out the center of half of the cookies. Re roll small cut outs if desired.

Place solid and cut out cookies one inches apart on greased baking sheets.

Bake at 375 degrees for 7-9 minutes or until edges are lightly browned. Remove to wire racks.

To prepare Glaze: In a small bowl, combine powdered sugar, water and vanilla, brush over warm cookies with out out centers. Immediately sprinkle with coarse white sugar.

Spread 1/2 tsp. of jam over the bottom of each solid cookie, place cookies with cut out centers over jam.

Yield-3-1/2 dozen

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