• Cooking Time: !5 minutes, or so
  • Servings: 24-30
  • Preparation Time: 15 minutes


I really can't remember where this recipe came from, but it is a very good one. These are especially good for the holidays. It makes a huge impression on people whenever I make these cookies. If only they knew how simple.


  • 1 roll refrigerated sugar cookie dough
  • 1 can (3.5 oz) sweetened, flake coconut
  • raspberry jam
  • 1/2 cup white chocolate chips


  • unwrap cookie dough and place in a mixing bowl.
  • add coconut and mix together using hands until well combined
  • roll dough into one inch balls and place 1 1/2 inches apart on a cookie sheet.
  • using thumb, make an indentation in top of each ball
  • spoon about 1/2 tsp. of raspberry jam into each indentation
  • bake at 325 for about 15 mins. or until bottom and tops of cookies are golden brown. (depending on oven type, this might be shorter or longer)
  • Cool cookies completely
  • put white chocolate chips in a small zip top baggie
  • microwave in 10 second intervals, massaging bag after each 10 seconds, until chips are melted and smooth.
  • snip a tiny hole in corner of the bag, and drizzle the white chocolate over the cookies in a diagonal zig-zag pattern.
  • Cool

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