Time: 2 hours 15 minutes (including dough cooling time)
Complexity: easily
Quantity: 32 pcs.

These miniature cookies are easy to make and look airy and festive. Try making them with your kids. Roll the dough into balls, roll them in coconut, then make indentations with your finger, fill them with jam, and bake.

Ingredients:

• 330 g unsalted butter at room temperature
• 1 cup of sugar
• 1 tsp vanilla extract
• 3.5 cups premium flour
• 1/4 teaspoon coarse salt
• 1 egg, beaten with 1 tbsp. water
• 200 g sweet coconut flakes
• Raspberry and/or apricot jam

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

premium flour, coconut flakes, Apricot jam, raspberry jam

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Preparation:

Step 1
• Preheat oven to 175°C.
Step 2
• Using a mixer fitted with a paddle attachment, beat the butter and sugar until smooth, then add the vanilla. Sift together the flour and salt separately. With the mixer running on low speed, add the flour mixture to the creamed butter. Mix until the dough begins to stick together. Turn the dough out onto a floured board and shape it into a flat disk. Wrap in plastic wrap and refrigerate for 30 minutes.
Step 3
• Form the dough into 3 cm balls. If you have a scale, each ball should weigh 30 grams. Dip each ball in the egg mixture and then roll in the coconut flakes.
Step 4
• Place the balls on an ungreased baking sheet and make a small indentation in each one with your finger. Spoon 1/4 teaspoon of jam into each indentation. Bake for 20–25 minutes, until the coconut is golden brown. Let the cookies cool and serve.

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