Try this Coconut Jam Fills recipe, or contribute your own.Suggest a better description
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. Recipe 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 Formatted for MasterCook by MR MAD, aka Joe Comiskey - email@example.com 09-21-1996 Recipe by: Susan Feniger and Mary Sue Milliken
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|Serving Size: 1 Serving (34g)|
|Recipe Makes: 24 servings|
|Calories from Fat: 9 (7%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 8.8mg||3 %|
|Sodium 158.7mg||5 %|
|Potassium 75.9mg||2 %|
|Total Carbohydrate 25.9g||8 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 24.6g|
|Protein 2.7g||4 %|
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Calories per serving: 122
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