This jam drops recipe uses just 4 ingredients for a chewy, sweet treat. With raspberry jam and a chocolate drizzle, they’re quick, easy and totally moreish!
If you’re after a quick sweet treat that’s low on effort but big on flavour, these jam drops are the answer. With just four ingredients and one bowl, they’re the kind of recipe you can whip up with minimal fuss — no electric mixer, no chill time, no fancy steps.
They’re chewy, sweet, and have that classic jammy centre we all know and love. And just to take things up a notch, they’re finished with a drizzle of milk chocolate. Perfect for bake sales, school lunchboxes, or just a sneaky afternoon snack with a cuppa.
Why you’ll love this jam drops recipe
- Only 4 ingredients – pantry-friendly and budget-conscious
- Quick and easy – no mixer or chilling required
- Chewy, jammy and chocolatey – a dreamy combo
- Freezer-friendly – bake now, save some for later
- Kid-approved – fun to make and fun to eat
How to make this jam drops recipe
1. Preheat your oven
Set your oven to 160ºC (fan-forced) and line a baking tray with baking paper.
2. Mix the base
In a large bowl, mix together:
- 1 x 395g can sweetened condensed milk
- 1 x 250g packet shredded coconut
Stir until well combined.
3. Shape and fill
Using a tablespoon, scoop out balls of mixture and place onto the tray.
Use the back of a teaspoon to gently press a small indent in the top of each one.
Spoon a little raspberry jam into each indent.
4. Bake
Bake in the preheated oven for 18 minutes, or until golden.
Watch them closely towards the end — they go from perfect to overdone quickly!
5. Cool and drizzle
Let the jam drops cool on the tray.
Drizzle over 100g melted milk chocolate, and allow to set.
Enjoy straight away, or store in an airtight container for up to 5 days.
Four Ingredients Jam Drops Recipe
Ingredients
395g can of condensed milk
250g packet shredded coconut
1/4 cup raspberry jam
100g milk chocolate, melted
Instructions
- Preheat the oven to 160ºC (fan-forced). Line a baking tray with baking paper.
- Place condensed milk and coconut into a large bowl. Mix well. Using a tablespoon measuring spoon, scoop mixture onto prepared tray. Use a teaspoon to create a small indent in the top of each biscuit. Spoon a small amount of jam into each hole.
- Bake for 18 minutes or until golden. You’ll want to watch them, as they’ll go from cooked to over-cooked very quickly. Allow to cool.
- Drizzle the melted chocolates over the cookies. Allow the chocolate to set. Enjoy!
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