Jam and coconut drops

Jam and coconut drops. These are SO good. We ate way too many of these little sweeties when we tested them. You will too…. might be and idea to make double! And the good news… These will keep for a week in a airtight container – if they last that long.

  • Prep Time

    15 Minutes
  • Cook Time

    12 Minutes
  • Makes

    20 Drops


  • 125g butter softened
  • 1/2 cup caster sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup self-raising flour
  • 1 cup desiccated coconut
  • 3 tablespoons raspberry jam

You'll Need

  • Multix Bake
  • Multix Piping bag


  1. Pre heat oven to 170°C
  2. Line 1 large baking tray with Multix bake
  3. In a electric mixer beat the butter and sugar until pale and creamy. Add the egg and vanilla extract beat on high till fluffy. Turn the speed to low and add sifted flour and half a cup of the coconut. Beat till the mixture forms a well combined soft dough. Place the remaining coconut on plate. Place a heaped teaspoon of the mixture into your hand and roughly roll it, then drop it into the coconut and roll to coat then using your hands roll again into even balls (about 3 cm across) place on the lined tray allowing about 5 cm between each one. Use the handle of a wooden spoon to make a small indentation in the top of each biscuit. Place about 2-3 tablespoons of raspberry jam into a Multix disposable piping bag cut the end off the bag and pipe a little jam into the center of each biscuit.
  4. Bake for about 10-12 minutes or until golden. Allow to cool on the tray for a few minutes before transferring to a baking rack to cool completely.