Coconut jumbles Recipe

Name: Coconut jumbles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups unsifted cake flour; 3 teaspoons baking powder; 1 teaspoon salt; 1/2 pound (two sticks) unsalted sweet butter, softened at room temperature; 2 cups granulated sugar; 1 whole egg, extra large; 2 egg yolks, extra large; 1 teaspoon pure vanilla extract; 4 tablespoons light cream; About 2 cups sweetened, shredded coconut; 2 egg whites, beaten until frothy

Servings: persons

5 cups unsifted cake flour
3 teaspoons baking powder
1 teaspoon salt
1/2 pound (two sticks) unsalted sweet butter, softened at room temperature
2 cups granulated sugar
1 whole egg, extra large
2 egg yolks, extra large
1 teaspoon pure vanilla extract
4 tablespoons light cream
About 2 cups sweetened, shredded coconut
2 egg whites, beaten until frothy

1
Sift the cake flour, baking powder and salt together; set aside.
2
In the large bowl of an electric mixer, cream the butter until light.
3
Add the granulated sugar in two additions, beating until fluffy after each portion is added.
4
Add the whole egg; beat for one minute.
5
Add the egg yolks and continue beating for an additional minute.
6
Blend in the vanilla extract and light cream.
7
In three additions, add the sifted flour mixture, mixing just until the flour particles have been absorbed.
8
The dough is quite sticky at this point.
9
Divide the dough into three portions on sheets of wax paper; wrap up and refrigerate.
10
Chill the dough until quite firm, at least four hours.
11
(The dough may be kept, well wrapped and refrigerated, for up to four days before baking.)
12
On a lightly floured wooden board, roll out a portion of dough oneeighth-inch thick.
13
Stamp out cookies with a three- or three-and-one-half-inch cutter and place them, at least two inches apart, on a cookie sheet lined with parchment paper.
14
Repeat with the remaining dough.
15
Have the coconut at your side.
16
Brush egg white over the surface of each cookie, then top with a generous sprinkling of coconut.
17
Lightly press down the coconut so that it sticks to the cookie.
18
Bake each sheet of jumbles for 10 minutes in a preheated, 400-degree oven, on the lower third level.
19
Remove the cookies from the sheet with a wide spatula to cooling racks.
20
Store the jumbles in airtight containers.

1577

kcal

Calories

Fat

218

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 cups unsifted cake flour, 3 teaspoons baking powder, 1 teaspoon salt, 1/2 pound (two sticks) unsalted sweet butter, softened at room temperature, and more.

Yes, Coconut jumbles falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut jumbles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions