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Sweetheart Coconut Cookies

Source of Recipe

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Sweetheart Coconut Cookies

Tasteofhome.com
Adapted from Quick Cooking January/February 2004
Not yet rated.
Prep: 30 min. Bake: 10 min./batch
Yield: about 3-1/2 dozen.


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

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

Directions:
1. Place coconut and sugar in a food processor; cover and process until coconut is coarsely chopped. In a large bowl, cut margarine or butter into flour until crumbly. Stir in coconut mixture. Stir in eggs and vanilla.

2. 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.

3. 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.

4. 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.

1 serving (1 each) equals 104 calories, 4 g fat (1.5 g saturated fat), 19 mg cholesterol, 42 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein.