- Portion size 70 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2010
- 2/3 cups unsalted butter softened
- 1/2 cup granulated sugar
- 1 egg
- 1/2 teaspoon coconut extract
- 1 3/4 cup all-purpose flour
- 1/3 cup unsweetened desiccated medium coconut
- 3/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup raspberry jam
- 1 egg whites
- 1/4 cup unsweetened fine coconut
MethodIn large bowl, beat butter with sugar until fluffy; beat in egg and coconut extract.
In separate bowl, whisk flour, coconut, baking powder and salt; stir into butter mixture to combine. Divide dough in half; wrap each and refrigerate for 30 minutes.
Between waxed paper, roll out each half into 10- x 8-inch (25 x 20 cm) rectangle. Spread each with half of the jam, leaving 1/2-inch (1 cm) border along 1 long edge. Using waxed paper to help and starting at opposite long edge, roll up dough toward border, sealing seam. Wrap each log and refrigerate until firm, about 1 hour.
Coating: Whisk egg white with 1 tsp (5 mL) water; brush over logs. Spread coconut on waxed paper; roll logs in coconut to coat.
Cut into 1/4-inch (5 mm) thick slices; bake on parchment paper–lined baking sheets in 325°F (160°C) oven until light golden, about 12 minutes. Let cool on pans on racks.
Nutritional facts Per cookie: about
- Sodium 14 mg
- Protein 1 g
- Calories 42.0
- Total fat 2 g
- Potassium 11 mg
- Cholesterol 7 mg
- Saturated fat 2 g
- Total carbohydrate 5 g
- Iron 1.0
- Folate 3.0
- Vitamin A 2.0