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  • 3 1/2 c. plus 2 tbsp. cake flour, spooned and leveled, plus more for surface
  • 1/2 c. granulated sugar
  • 1/2 c. packed light brown sugar
  • 2 tbsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. kosher salt
  • 1 c. (2 sticks) cold unsalted butter, cut up
  • 1 c. large unsweetened coconut flakes
  • 1 large egg
  • 1/2 c. heavy cream
  • 2 tsp. raw sugar
  • 1/2 c. strawberry jam


    1. Step 1Preheat oven to 425°F with racks in the upper and lower thirds. Line two baking sheets with parchment paper. Place flour, granulated sugar, brown sugar, baking powder, baking soda, and salt in the bowl of food processor and pulse to combine, 4 to 6 times. Add butter and coconut and pulse just until mixture resembles coarse meal, 15 to 25 times. Whisk together egg and cream in a bowl; reserve 2 tablespoons. Add remaining egg mixture to butter mixture and pulse just until mixture begins to pull away from the sides of the bowl, 20 to 30 times.
    2. Step 2Turn dough out onto a lightly floured surface and knead gently to bring dough together, 4 to 6 times. Pat dough to ¼-inch thickness and cut out cookies with a 2 ½-inch cookie cutter. Brush one side of cookies with reserved egg mixture and sprinkle with raw sugar. Place cookies, 1 inch apart, on prepared baking sheets. Bake, rotating sheets halfway through, until golden brown, 7 to 9 minutes. Cool baking sheets on wire racks. Repeat with remaining cookies.
    3. Step 3Spread jam on the bottom of half of the cookies. Top with remaining cookies.

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