Covered in coconut, and filled with jam, these buttery shortbread cookies are sure to be a crowd pleaser for social gatherings or as school lunch box treats! Our September issue of our Olympic Wholesale Flyer features our selection of Tasty Jams and Spreads which are on sale September 4th to the 25th.
3 ½ c all purpose flour
½ tsp kosher salt
1 ½ c unsalted butter, room temperature
1 c granulated sugar
2 tsp pure vanilla extract
1 egg beaten w/tbsp water (for egg wash)
6 oz sweetened flaked coconut
Olympic Wholesale Tasty Jam (approximately ¼ cup)
#18225 Strawberry Jam
#18241 Apricot Spread
#18281 Raspberry Jam
#18282 Apple & Raspberry Spread
Sift flour into a bowl & whisk in the salt. Set aside.
In a stand mixer, with paddle attachment, cream butter & sugar until combined, about 1-2 minutes. Add vanilla.
With the mixer on low speed, add the flour mixture to the creamed mixture. Mix until the dough starts coming together.
Gather dough into a ball, wrap in plastic wrap & flatten into about a 1-inch disk. Chill for 30 minutes.
Preheat oven to 350°F. Prep baking sheets with silicone baking mats or parchment paper.
Portion dough into 30 cookies, using a 1 ½ inch cookie scoop. Roll each portion into a ball.
Dip each cookie ball into the egg wash, roll in coconut & place on prepared baking sheets, approximately an inch apart.
Make a "thumbprint" impression in the middle of each cookie & fill with Olympic Wholesale Tasty Jams of your choice.
Bake for about 20 minutes until the cookies and coconut are light to golden brown. Allow the cookies to rest on the baking pan for 2 minutes then remove to cool completely on a wire cooling rack.