Start by creating a classic peanut butter cookie dough, which consists of peanut butter, butter, sugar, brown sugar, egg, and vanilla extract. For a coconut twist, add unsweetened shredded coconut to the dough to give it extra flavor and texture.
Mix in 1 cup of shredded coconut to the dough. The coconut provides a subtle sweetness and chewy texture that pairs wonderfully with the peanut butter. If you prefer a more tropical flavor, you can also add a few teaspoons of coconut extract.
Choose your favorite jam or jelly for the center of the cookies. Raspberry, strawberry, and apricot work especially well, but feel free to experiment with other fruit flavors. Use a thick jam to ensure it stays in the center while baking.
Roll the dough into small 1-inch balls. Then, gently create an indentation in the center of each ball with your thumb or a spoon. This well will hold the jam filling. Be careful not to press too hard, as you still want to preserve the structure of the dough.
Place 1 teaspoon of jam in the indentation. Don’t overfill the jam, as it may spill out during baking. If you want a smoother, less runny jam center, consider using fruit preserves or spreadable fruit for a thicker consistency.
Place the cookie dough balls on a baking sheet lined with parchment paper or a silicone baking mat. Bake at 350°F (175°C) for about 8-10 minutes, or until the edges are golden brown and the cookies have slightly spread.
Let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack. This allows the jam center to set a little and prevents it from being too runny. The cookies will firm up as they cool.
To enhance the flavor and texture, you can dust the cookies with powdered sugar once they’ve cooled. For extra coconut flavor, sprinkle some extra shredded coconut over the jam centers before baking for a toasted finish.