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Glazed Sweetheart Coconut Cookies 

20-24 cookies


1 cup flaked coconut

1 cup sugar

2 1/4 cups flour

1/4 tsp. salt

3/4 cup cold butter, cubed

2 large eggs

1 tsp. vanilla



3/4 cup powdered sugar

1-2 Tbsp. water

1/2 tsp. vanilla

sugar for sprinkling 

1/2 cup raspberry jam (I used Smucker’s Fruit Spread)


Preheat oven to 375 degrees. Using your food processor: process the coconut and sugar until the coconut is coarsely chopped. Pour mixture into a large bowl. Add the flour, salt and butter to the food processor. Pulse until butter is cut-in and mixture looks like coarse cornmeal. Add the flour mixture to the coconut/sugar mixture. Add the eggs and vanilla and mix until smooth.


Roll out the dough on a lightly floured surface to 1/8” thick. Cut out hearts with a 2.5 inch heart cookie cutter. Use a 1” heart cookie cutter to cut out the center on half of the cookies. Re-roll dough as necessary. Place cookies on parchment lined cookie sheets, 1” apart. Bake 10-11 minutes until lightly browned. 


For glaze: In a small bowl, combine the powdered sugar, water and vanilla. Brush the glaze onto the half of the cookies with the cut-out heart. Sprinkle glaze with sugar. Bake 1-2 minutes. Remove to rack to cool. When cool—spread 1/2 tsp. raspberry jam on solid halves and place a cut-out half on top. 








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