by Kitchen Butterfly
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Kitchen Butterfly's Notes:
Expand1 cup desiccated coconut, fine or coarse Ask a question about this ingredient
1/4 cup almond meal Ask a question about this ingredient
125g unsalted butter, softened Ask a question about this ingredient
1/2 cup caster sugar Ask a question about this ingredient
1 egg Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
Sprinkling of cinnamon powder, to taste Ask a question about this ingredient
1 cup plain flour, sifted Ask a question about this ingredient
1 teaspoon baking powder Ask a question about this ingredient
2 tablespoons (raspberry) jam Ask a question about this ingredient
Toast desiccated coconut in a pan on the cooktop, till golden. Set aside to cool. Toast almond meal in a pan, till dry and a bit bronzed.
Ask a question about this stepBeat butter and sugar with an electric mixer until pale and creamy, add egg and vanilla extract, cinnamon powder and pinch of salt and beat until light and fluffy, turn speed to low and add sifted flour, almond meal, baking powder and 1/2 cup coconut, beat until just combined into a soft dough.
Ask a question about this stepDrop teaspoonfuls of biscuit mixture into remaining coconut and roll to coat. Arrange balls on a baking paper lined tray allowing 5cm for spreading between each biscuit. Using the back of a wooden spoon, make a dent in the top of each ball and fill dents with a little jam taking care not to overfill.
Ask a question about this stepBake biscuits at 170°C for 15 minutes until pale golden. Remove and cool on tray for 5 minutes before removing to a wire rack to cool completely.
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