Coconut Jam Fills Recipes

COCONUT JAM FILLS

Steps:

• Preheat the oven to 325 degrees. Line a cookie sheet with parchment paper.
• Place the grated coconut in a shallow bowl and set aside. Combine the flour, baking soda, salt and oats in a large mixing bowl.
• In another bowl, cream together the butter and brown sugar until light and fluffy. Then beat in the eggs and vanilla. Add the flour mixture and mix just until combined.
• To shape cookies, roll the batter between your hands to form balls the size of a large walnut. Roll in the grated coconut to coat then place on the cookie sheet and flatten to 2-inch circles with the palm of your hand. With your thumb, make a depression in the center of each and fill with a generous teaspoonful of jam. Bake 20 to 25 minutes, until lightly browned. Transfer to racks to cool.

COCONUT TARTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place frozen mini tart shells on a baking sheet.
• Beat the butter, sugar, egg, evaporated milk, and vanilla extract, mixing until fully combined. Stir in the coconut. Place 1/2 teaspoon of jam into each mini tart shell, and fill the shells with about 1 tablespoon of the coconut mixture.
• Bake in the preheated oven until the shells and topping are lightly golden brown, about 20 minutes. Cool on wire rack.

JAM & COCONUT FILLED MUFFINS

Steps:

• Heat oven to 400°.
• Sift together flour and baking powder; stir in sugar and coconut.
• Beat the egg, vanilla extract, milk and oil together.
• Add the dry mix to the wet mixture.
• Mix just until combined.
• Drop a large tablespoon of batter into each tin.
• Add a teaspoon of jam to each and the rest of the batter.
• Sprinkle the tops with a little bit of coconut.
• Bake 25-30 minutes or until well risen and firm to the touch.