Day 3 of The 12 Cookies of Christmas These Coconut Jam Drops were new to me last year. I spotted them in King Arthur Flour's Sift magazine (my favorite baking resource), and immediately thought of using Mom's homemade raspberry jam. We also had a small amount of apricot jam that had to be used up. I was so glad with how they turned out. These are a rich, butter-based cookie, and the jam adds some colorful flavor. Here's an image of last year's batch (please excuse the sad indoor lighting. I didn't know much the importance of natural lighting for food photography at that point.)
This year, I wanted to try something a little different, so I used my homemade violet jelly (yes, actually made with violet flowers!) It has the most beautiful pastel color and a very delicate sugary-floral taste. While the cookies do look quite lovely, I'll note that the jelly doesn't bake quite like a jam does. It doesn't set as well and remains a bit tacky to the touch. When packaging these, be sure to use some wax paper between the layers of cookies to prevent a sticky situation!
You can get the recipe from King Arthur Flour here.
A few additional notes... The instruction to roll the balls of cookie dough in coconut flakes is easier said than done. I find you have to gently press the coconut into the dough to make it "adhere." Also, if you want to boost the coconut flavor, you can use a teeny amount of coconut extract. I've had success with 1/4 tsp. of coconut extract and 3/4 tsp. of vanilla (the recipe calls for 1 tsp. of vanilla.)
Hope you love these pretty cookies as much as I do! I'd love to hear any variations you might try. Be creative. :)
'Til next time,