Another great Ina Garten recipe that I have changed just a hair to my liking. I've spiked the dough with a healthy dose of almond extract (my favorite extract) and given the jam a citrus lift. The cookie dough for this recipe is a cross between a shortcake and biscotti that isn't fully cooked, giving the cookie a dry yet chewy texture. The coconut browns so nicely making the cookies look like edible pieces of art! These quickly became a staff and guest favorite. Enjoy!
16 Servings (2 cookies per serving)
15 minute prep time
1 hour inactive time
25 minute cook time
Ingredients
3 sticks unsalted butter, at room temperature
1 1/4 cup sugar
1 teaspoon vanilla extract
2 teaspoons almond extract
3 1/2 cups all purpose flour
Pinch of Kosher salt
2/3 cup raspberry jam
2/3 cup orange marmalade
2 limes, juiced
2 eggs beaten with 2 tablespoons water
1 10 oz. bag of shredded coconut
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Preparation
1. In a mixer, cream together the butter and sugar until they are well combined. Add the vanilla and almond extracts and mix until combined.
2. Sift together flour and salt. Add flour mixture to the butter mixture over low speed until well combined and dough starts to come together as a ball. Turn out onto a floured surface, roll into a disk and wrap in plastic wrap. Refrigerate at least 1 hour.
3. Preheat oven to 350 degrees. Prepare two baking sheets ungreased with parchment paper.
4. Mix together raspberry jam and the juice of one lime and set aside. Repeat for the orange marmalade.
5. Prepare a dipping station with two bowls. One with the egg and water mixture. The other with the shredded coconut.
6. Roll dough into 32 even balls, about 1 1/4 inch each or about 1 ounce each, if you have a kitchen scale. Dip each ball into egg wash and then roll in coconut. Place 8 cookies on each baking sheet.
7. Press an indentation on the top of each cookie with your thumb. Drop about 1/4 teaspoon of jam into each cookie. Alternate batches between the two different jams.
8. Bake for 20 to 25 minutes until the coconut is golden brown. Cool and serve!
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Quick & Dirty Tips
You can use any kind of jam or preserves that you like for this recipe. Raspberry and orange marmalade just happen to be what I had on hand this time. I would avoid jellies as they are to watery to hold up to the baking process.
Really only use 1/4 teaspoon of jam on each cookie. It doesn't look like much, but as it cooks, it bubbles and spreads. To much jam results in a cookie with jam all over the top and sides. Still tastes great... but doesn't look as nice!
Don't melt the butter in the microwave. Let it get to room temperature on it's own. It really makes a difference in how it bakes off later.
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