Finally, I place them on a lined baking sheet and carefully press a small indent into each one. I fill the center with jam and top with a cherry half before baking until lightly golden and fragrant.
Pro Tips for Best Results
I tested this recipe with both chilled and room-temperature dough, and room temperature works better. Chilled dough cracks more easily when shaping, while soft dough forms smooth volcanoes.
One lesson I learned the hard way was not to overfill the jam centers. Too much jam bubbles over and makes the cookies sticky underneath, so a small spoonful is enough.
Using egg whites for coating makes a big difference. I once skipped this step, and the coconut didn’t adhere properly. The egg whites act like glue and help the coating toast evenly.
Lastly, keep an eye on baking time. These cookies should stay pale with just a hint of golden color, which keeps them tender rather than dry.
Common Mistakes to Avoid
The first mistake I made was overworking the dough. I thought smoother dough meant better cookies, but it actually made them dense. Gentle mixing keeps the texture soft and delicate after baking.
Another common issue is using butter that’s too warm or melted. I’ve tried rushing this step, and the dough became greasy and difficult to shape. Softened, not melted, butter is essential.
Overbaking is another mistake I’ve made more than once. Waiting for deep color dries them out, so pulling them out when they’re lightly golden keeps them tender inside.(See the next page below to continue…)