SWEETHEART COCONUT COOKIES

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Sweetheart Coconut Cookies image

Ruby red jam and coarse sugar add a festive look to these crisp sandwich cookies that are the perfect gift for loved ones. My husband likes coconut, so I make these for his birthday. -Jo Ellen Helmlinger, Columbus, Ohio

Provided by @MakeItYours

Number Of Ingredients 12

1 cup sweetened shredded coconut
1 cup sugar
3/4 cup cold butter, cubed
2-1/4 cups all-purpose flour
2 large eggs, lightly beaten
1/2 teaspoon vanilla extract
GLAZE:
3/4 cup confectioners' sugar
1 tablespoon water
1/2 teaspoon vanilla extract
Coarse white sugar, optional
1/2 cup seedless raspberry jam

Steps:

  • Place coconut and sugar in a food processor; cover and process until coconut is coarsely chopped. In a large bowl, cut butter into flour until crumbly. Stir in coconut mixture. Stir in eggs and vanilla., On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 2-1/2-in. heart-shaped cookie cutter dipped in flour. Using a 1-in. heart-shaped cookie cutter, cut out the center of half of the cookies. Reroll small cutouts if desired. , Place solid and cutout cookies 1 in. apart on greased baking sheets. Bake at 375° for 7-9 minutes or until edges are lightly browned. Remove to wire racks., In a small bowl, combine the confectioners' sugar, water and vanilla; brush over warm cookies with cutout centers. Immediately sprinkle with coarse white sugar if desired. Spread 1/2 teaspoon of jam over the bottom of each solid cookie; place cookies with cutout centers over jam.

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