Coconut Jam Fills

Recipe Ingredients

1 3/4 cups	162g / 5.7oz	Grated sweetened coconut
1 1/2 cups	93g / 3.3oz	All-purpose flour
1 teaspoon	5ml	Baking soda
1 teaspoon	5ml	Salt
1 1/2 cups	93g / 3.3oz	Rolled oats
12 tablespoons	180ml	Unsalted butter - (1 1/2 sticks) - softened
3/4 cup	120g / 4.2oz	Packed brown sugar
1 cup	198g / 7oz	Egg (large)
1/2 teaspoon	2.5ml	Vanilla extract
2/3 cup	157ml	Guava or other jam

Recipe Instructions

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.

This recipe yields about 24 cookies.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6150 broadcast 09-17-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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