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With their yummy raspberry centers, these chewy cookies will disappear from your picnic table fast. My mother used to make these, and they were always my favorite. Now my family enjoys them, too. Store the cooled cookies in a sealed container to keep them soft. —Cheryl Giroux, Amherstburg, Ontario
Nutritional Facts 1 cookie equals 105 calories, 5 g fat (2 g saturated fat), 7 mg cholesterol, 72 mg sodium, 15 g carbohydrate, trace fiber, 1 g protein.
Originally published as Raspberry Coconut Cookies in Quick Cooking May/June 2005, p44
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Reviewed on Apr. 06, 2011 by tommypoo
My family loved these, so I will try these again for sure. I followed the recipe exactly, but I found them to not be able to take any shape, so I spooned them onto the backing sheet, then with the back of my 1/2 t full spoon, made the indentation needed for the jam. I used my homeade jam, which made them more special. I think when I try these again I will reduce the water to 1/8 c. For me this only made 24 cookies.
Reviewed on Apr. 02, 2011 by alice4
disregard my last comment....my fault
Not quite clear about the directions....seems to be 2 different cookies here...picture shows single cookie and yet directions say sanwiched cookie . ??????
Reviewed on Mar. 31, 2011 by lcheidorn@windstream.net
Very sticky dough, but worth the effort!
Reviewed on Mar. 31, 2011 by lengelfam
These cookies were really easy to make and super yummy! They looked just like the picture. I love that the center stays soft and chewy because of the jam. I will certainly make these again. They would be great to use in a cookie exchange because they're so unique.
Reviewed on Mar. 31, 2011 by renee1306
I substituted 1/2 cup margarine for the 1/2 cup shortening. They turned out really cake like. I brought them to work and the boys absolutely loved them!
Reviewed on Dec. 08, 2010 by conosmom
These are a favorite recipe in our house now!
Reviewed on Jul. 21, 2010 by GrammyEv
Needs more raspberry flavor - perhaps some raspberry extract and more coconut flavor. Kind of a washed out cookie.
Reviewed on Jun. 17, 2010 by Gwendolyn_M
These are great cookies! I sprinkled them with sanding sugar right after they came out of the oven just to make them extra-pretty. I think the flavor would be better if butter or Butter-Flavored Crisco were used instead of plain shortening. I'll try that next time, because I'm sure I'll make these again!
Reviewed on Jun. 08, 2010 by Mopat
I'd love to know more detailed directions regarding how they're put together before I attempt to make them - they sound delicious. But how does one "seal" them and do they then get all rolled back up onto a ball again? Not sure I'm reading the directions correctly.
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