Jam Drop Coconut Cookies

Ingredients:

150 gram softened butter
1/2 cup caster sugar
1 egg
1 teaspoon vanilla essence
1 1/4 cup self-raising flour, sifted
1 cup desiccated coconut, plus 1 cup extra
1/2 cup raspberry jam

What to do:

1. Preheat oven to moderate, 180°C. Line 2 oven trays with baking paper.

2. In a large bowl, beat butter and sugar together until pale and creamy. Add egg and vanilla essence, beating to combine.

3. Using a large metal spoon, fold flour and coconut through to form a dough. Roll tablespoons of mixture into balls. Roll in extra coconut to coat. Place on trays, 3cm apart, flattening slightly. Make a dent in the middle using the end of a wooden spoon and add the jam. 

4. Bake for 15-20 minutes, until lightly golden. 

5. Cool on trays 5 minutes before transferring to wire racks to cool completely.

Notes: You can use margarine with this recipe, also use your favourite jam.

Yummy Jam drop Coconut Cookies