Cookie dough ice cream is delicious and easy-to-make nu-churn homemade ice cream that you can make using your hand mixer and a few simple ingredients.

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Table of Contents

Jeweled Coconut Drops Ingredients
Substitutions and Additions
How to Make Jeweled Coconut Drops
How to Serve Jeweled Coconut Drops
Storage
FREQUENTLY ASKED QUESTIONS
MORE RECIPES YOU’LL LOVE
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Jeweled coconut drops are a gorgeous treat that’s perfect for any occasion. A delightful combination of soft cookies with sweet, crunchy coconut, and a pretty pop of jam on top, these coconut drops have everything you want in a delicious cookie.

Looking for more cookies that feature a pop of fruity color on top? You’ll definitely want to make a batch of Thumbprint Cookies, Cherry Cheesecake Cookies, and Chocolate Cherry Cookies.

Jeweled Coconut Drops Ingredients

You will need:

1¼ cups all-purpose flour
1½ teaspoons baking powder
⅓ cup salted sweet cream butter, softened
3 ounces cream cheese, softened
¾ cup granulated sugar
1 large egg yolk
2 teaspoons orange juice, pulp free
1¼ teaspoons almond extract
4½ cups sweetened coconut flakes, divided into 3 cups and 1 ½ cup
½ cup seedless strawberry jam

PRO TIP: It is very important to use pulp-free orange juice. Do not use Sunny D or any orange-flavored drink. It will not taste right.

Substitutions and Additions

JAM: You can use any type of jam in your cookies. My favorite is strawberry, but you could try using grape, raspberry, peach, or apricot. You can use store-bought or homemade jam. Seedless jam is the best choice, but any jam will work in a pinch.

CHERRIES: You could also substitute halved green or red candied cherries for the seedless fruit jam/preserves, making these very festive.

How to Make Jeweled Coconut Drops

STEP ONE: Using a small mixing bowl, whisk together the all-purpose flour and baking powder. Set it aside.

STEP TWO: Using a medium-sized mixing bowl and a handheld mixer on medium-high speed, cream butter and cream cheese for 30 seconds.

STEP THREE: Add the sugar and continue mixing on medium-high for another 30 seconds.

STEP FOUR: Lower the mixer speed to low, and add in the orange juice, almond extract, and egg yolk. Mix until completely combined.

STEP FIVE: Add in the flour mixture, and continue to mix on low just until well incorporated.

STEP SIX: Fold in the 3 cups of coconut flakes. Cover and chill in the refrigerator for 30 minutes.

STEP SEVEN: Preheat the oven to 350°F. Line a baking sheet with parchment paper and set it aside.

STEP EIGHT: Add the remaining coconut flakes to a small mixing bowl and set it aside.

STEP NINE: Using a 1 tablespoon cookie scoop, scoop out the cookie dough. Roll the scooped cookie dough into a ball.

STEP TEN: Roll the cookie dough ball in the coconut flakes.

STEP ELEVEN: Place the rolled dough balls on the prepared baking sheet 2 inches apart.

STEP TWELVE: Using the handle of a wooden or plastic spoon, carefully press into the center of the dough ball. Be careful not to flatten the dough balls.

STEP THIRTEEN: Bake for 12 to 14 minutes. The center will seem just a bit wet, and the coconut will be slightly golden to light brown.

PRO TIP: Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.

STEP FOURTEEN: Remove from the oven, and allow the cookies to sit for 1-2 minutes.

STEP FIFTEEN: Using a slightly larger handle, carefully press the center of the cookie.

STEP SIXTEEN: Spoon in ½ teaspoon of the seedless strawberry jam into the depressed cookie center.

PRO TIP: You can use a full teaspoon of the fruit jam, but the ½ teaspoon is just the right amount.

STEP SEVENTEEN: Allow the cookies to cool completely before serving.

How to Serve Jeweled Coconut Drops

These golden coconut drops, with a vibrant dollop of strawberry jam on top, are so pretty and would be the star of any dessert tray or potluck table. Enjoy a few with a mug of warm whipped hot chocolate or a rich and creamy Coconut Milk Latte.

Storage

ON THE COUNTER: Store any leftovers in an airtight container at room temperature for 3 days.

IN THE FRIDGE: You can store the cookies in an airtight container in the refrigerator for up to 1 week.

IN THE FREEZER: These can also be frozen for up to 2 months. Allow them to completely thaw before serving.

Jeweled coconut drops will put you in the holiday spirit, no matter what time of year it is. The soft cookies are covered in tasty coconut, and the brightly-colored jam centers offer a delightful fruit flavor to your cookies. Sweet and crunchy, coconut lovers will adore these beautiful cookies.

FREQUENTLY ASKED QUESTIONS

What can I do with leftover egg whites?

The leftover egg white from this recipe can be stored in the fridge for up to 4 days and added to scrambled eggs for breakfast.

What is the best jam to use in this recipe?

Try to use a seedless jam for this recipe so that the fruit centers are smoother and don’t have the added crunch from the seeds.

Can I freeze these jeweled coconut drop cookies?

The cookies can be stored in the freezer in an airtight container for up to two months.

MORE RECIPES YOU’LL LOVE

Jeweled Coconut Drops

Cookie dough ice cream is delicious and easy-to-make nu-churn homemade ice cream that you can make using your hand mixer and a few simple ingredients.

Print Recipe Pin Recipe

Prep Time 40

Cook Time 10

Total Time 50

Course Dessert

Cuisine American

Servings 32

Ingredients

1¼ cups all-purpose flour
1½ teaspoons baking powder
⅓ cup salted sweet cream butter softened
3 ounces cream cheese softened
¾ cup granulated sugar
1 large egg yolk
2 teaspoons orange juice pulp free
1¼ teaspoons almond extract
4½ cups sweetened coconut flakes divided into 3 cups and 1 ½ cup
½ cup seedless strawberry jam

Instructions

Using a small mixing bowl, whisk together the all-purpose flour and baking powder. Set it aside.
Using a medium-sized mixing bowl and a handheld mixer on medium-high speed, cream butter and cream cheese for 30 seconds.
Add the sugar and continue mixing on medium-high for another 30 seconds.
Lower the mixer speed to low, and add in the orange juice, almond extract, and egg yolk. Mix until completely combined.
Add in the flour mixture, and continue to mix on low just until well incorporated.
Fold in the 3 cups of coconut flakes. Cover and chill in the refrigerator for 30 minutes.
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set it aside.
Add the remaining coconut flakes to a small mixing bowl and set it aside.
Using a 1 tablespoon cookie scoop, scoop out the cookie dough. Roll the scooped cookie dough into a ball.
Roll the cookie dough ball in the coconut flakes.
Place the rolled dough balls on the prepared baking sheet 2 inches apart.
Using the handle of a wooden or plastic spoon, carefully press into the center of the dough ball. Be careful not to flatten the dough balls.
Bake for 12 to 14 minutes. The center will seem just a bit wet, and the coconut will be slightly golden to light brown.
Remove from the oven, and allow the cookies to sit for 1-2 minutes.
Using a slightly larger handle, carefully press the center of the cookie.
Spoon in ½ teaspoon of the seedless strawberry jam into the depressed cookie center.
Allow the cookies to cool completely before serving.

Notes

It is very important to use pulp-free orange juice. Do not use Sunny D or any orange-flavored drink. It will not taste right.

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.

You can use a full teaspoon of the fruit jam, but the ½ teaspoon is just the right amount.