Ingredients
- ½ cup flaked coconut
- ¼ cup walnuts
- ½ cup raspberry jam
- 1 (18 ounce) package refrigerated sugar cookie dough
- ¾ cup confectioners' sugar
- 1 ¾ tablespoons water
- ½ teaspoon almond extract
Why You'll Love This Recipe
Pro Cooking Tips
- Chill the dough before baking to help maintain the marbled pattern and prevent spreading.
- Bake cookies on a parchment-lined sheet to avoid sticking and ensure even baking.
Step 1
Gently heat your oven to 350°F (175°C). Spread the coconut and walnuts out on a baking sheet and toast them in the oven for about 5 to 7 minutes, until they’re golden and fragrant. Once toasted, take the walnuts off the sheet and chop them up finely.
Step 2
In a bowl, mix together the raspberry jam, toasted coconut, and chopped walnuts.
Step 3
Divide your cookie dough into two equal parts. On a lightly floured surface, roll out one half into a rectangle about 12 by 7 inches. Spread half of the jam mixture over the dough, leaving about half an inch around the edges. Roll it up jelly-roll style, sealing the side seam gently, but leave the ends open. Repeat with the other half of the dough and jam mixture. Wrap each roll tightly in plastic wrap and pop them in the fridge for about an hour to firm up.
Step 4
When you’re ready to bake, preheat the oven to 350°F again. Take the dough out of the fridge and slice each roll into thin rounds, about a quarter-inch thick. Arrange the slices on a baking sheet, then bake for 7 to 9 minutes, or until the edges just start to turn golden. Let the cookies cool on the sheet for a minute before moving them to a wire rack to cool completely.
Step 5
While the cookies are still warm, whisk together some confectioners’ sugar, a splash of water, and a bit of almond extract until smooth. Drizzle this glaze over the cookies for a sweet finishing touch.
