Indulge in a tender, slightly chewy outer shell of coconut that gives way to a sweet burst of your favourite jam — it’s nostalgic, comforting and utterly delicious. This treat is perfect for afternoon tea, lunchbox desserts or whenever you simply want something special.
Ingredients
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1 ½ cups (≈150 g) desiccated (dried) coconut
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½ cup (≈60 g) all‑purpose flour
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¼ teaspoon salt
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¼ cup (≈50 g) granulated sugar
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½ teaspoon vanilla extract
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2 large egg whites
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½ cup (≈160 g) of your favourite jam (raspberry, strawberry, apricot all work)
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Optional: powdered sugar for dusting
Instructions
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Preheat & Prep
Preheat your oven to 325 °F (≈160‑170 °C). Line a baking sheet with parchment paper or lightly grease it. -
Mix Coconut Base
In a medium bowl combine the desiccated coconut, flour, salt and sugar. Stir until evenly mixed. -
Add Wet Ingredients
Add the vanilla extract and egg whites to the dry mixture. Stir gently until the ingredients just come together into a slightly sticky dough. (If it’s too dry, you can add a teaspoon of water; if too wet, add a tiny bit more coconut.) -
Shape the Pieces
Divide the dough into 12 equal portions. Flatten each portion in your hand into a small disc (about 2½–3 inches in diameter). Place each disc on the prepared baking sheet. -
Add Jam Centre
Spoon about 1 teaspoon of jam into the centre of each disc. Then fold the edges of the coconut dough up around the jam, sealing it inside, and gently shape into a ball or mound so that the jam is enclosed. -
Bake
Bake in the preheated oven for about 18‑20 minutes, or until the coconut is lightly golden on the edges. The jam inside will warm and soften. -
Cool & Serve
Remove from oven and let rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. If desired, dust with powdered sugar before serving. Serve at room temperature.ADVERTISEMENT
