Coconut & Jam Heart Cookies + $200 Hamilton Food Processor Giveaway
Prep time
Cook time
Total time
Serves: Depends on cookie cutter size used
Coconut & Jam Heart Cookies:
  • ¼ cup shredded coconut, unsweetened (~20 gm)
  • ¼ cup granulated sugar (~54 gm)
  • 3 tbsp cold unsalted butter
  • (1/2 cup + 1 tbsp) all purpose flour (~80 gm)
  • 1 large egg, beaten (** We will be using only half of this egg)
  • ½ tsp vanilla extract
  • Glaze:
  • ¼ cup powdered sugar
  • 1 tsp water ( more or less as needed)
  • ¼ tsp vanilla extract
  • Strawberry jam or your favorite jam
Coconut & Jam Heart Cookies:
  1. In your food processor, add coconut and sugar and process until smooth. Keep it aside.
  2. In a bowl, grate cold butter into flour and using your hands mix until you get a crumbly texture. Add this coconut + sugar mix and stir. Add ½ of the egg and vanilla and turn it into dough.
  3. Preheat oven to 375F.
  4. Turn the dough onto floured surface and roll it into ⅛" thickness. Using your favorite cookie cutter, cut shapes. I used a large heart shaped cookie cutter so I ended up with 4 total cookies (in all large 8 pieces).
  5. Then using a smaller cookie cutter, cut the center of half of the cookies. This will make the top part.
  6. Now transfer them gently to a parchment paper lined baking sheet and bake for about 8-9 minutes until edges turn golden. Let it cool on a cooling rack.
  7. Meanwhile make glaze. Just mix first 3 ingredients of glaze in a bowl and stir until smooth.
  8. Add glaze onto warm cookies. Now if you want, you can decorate them with some sprinkles if you want.
  9. Once the cookies are completely cool, add a thin layer of jam on the full cookies that do not have a cut out in center. Then place the cookie with center cut out on top and enjoy.
Ami says:
Once completely cool, store cookies in airtight container.
They get soft as they sit but they taste great!
Recipe by Naive Cook Cooks at