I first made these coconut volcanoes on a rainy afternoon when I wanted something playful but comforting. As soon as the butter and sugar came together, my kitchen filled with that soft, sweet aroma that only coconut-based dough creates. Rolling the little balls and filling their centers felt almost meditative, and when they baked, the smell turned warm and toasted. The final cookies looked charming and tasted even better, which instantly made this recipe a favorite I keep coming back to.
Why You’ll Love This Recipe
You’ll love this recipe because it feels special without being complicated, and from my experience, it impresses people far more than the effort it requires. The contrast between the tender cookie, toasted coconut coating, and jammy center creates a balance that keeps every bite interesting. When you make these, you get a dessert that feels festive, comforting, and genuinely fun to prepare and serve.
Ingredients
- 125 g softened butter
- 2 egg yolks
- 50 g icing sugar
- 1 tsp vanilla (liquid or powder)
- 160 g all-purpose flour
- 40 g cornflour
- 60 g desiccated coconut
- 1/2 tsp baking powder
- 2 egg whites
- Extra desiccated coconut for rolling
- Strawberry jam
- Candied cherries, halved
I’ve tested this recipe with slight variations, and each ingredient truly matters. Cornflour gives the cookies that delicate, melt-in-the-mouth texture, while icing sugar keeps them soft rather than crisp. Desiccated coconut is essential for both flavor and structure, so I don’t recommend skipping or reducing it. If your jam is very runny, choose a thicker one, as it stays neatly in the center during baking.
Equipment Needed
- Mixing bowl
- Electric mixer or whisk
- Rubber spatula
- Small bowl for egg whites
- Baking sheet
- Parchment paper
- Teaspoon or melon baller
This recipe doesn’t require fancy tools, which is part of its charm. I usually mix everything in one main bowl and use a simple spoon to shape the dough. Parchment paper is important to prevent sticking, and a small spoon helps create that signature “volcano” center without tearing the dough.
Step-by-Step Instructions
I begin by creaming the softened butter and icing sugar together until the mixture looks pale and smooth. From experience, this step sets the texture, so I take my time here. When it feels fluffy, I add the egg yolks and vanilla, mixing until everything blends evenly.
Next, I sift in the flour, cornflour, baking powder, and desiccated coconut. I fold gently, watching the dough come together into a soft, workable consistency. The dough should feel tender but not sticky, which tells me it’s ready.
I then roll small portions into balls, dip them into lightly beaten egg whites, and coat them generously in coconut. This step is messy but satisfying, and it’s what gives the cookies their golden, textured exterior.(See the next page below to continue…)