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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 Jul. 17, 2012 by lisettejohns
I have made these cookies 3 times now -once with butter flavored shortening, which I do not recommend; the flavor seemed to be off.Also, since the batter is so sticky I kept my hands wet and molded the cookies by hand that way. Much easier and didn't seem to effect the integrity of the cookie.These are amazing and I always get requests for more.
I have made these cookies 3 times now -once with butter flavored shortening, which I do not recommend; the flavor seemed to be off.
Also, since the batter is so sticky I kept my hands wet and molded the cookies by hand that way. Much easier and didn't seem to effect the integrity of the cookie.
These are amazing and I always get requests for more.
Reviewed on Dec. 24, 2011 by jbartsch
This recipe is amazing! I found that allowing the dough to rest and marry made assembly much easier. Also, instead of using the wooden spoon, I used a baby spoon to create the nest and add the perfect amount of preserves. This is definitely a new favorite!
Reviewed on Dec. 15, 2011 by jshearer
I just reduced the water to approximately 1/8 cup. The batter was still sticky, but that helps in sealing the extra dough over the jam. You do need to make a rather large well for 1/2 teasp. jam. Then, I flattened some of the reserved dough in my hand to make a cap for the cookies and just pressed on the edges to seal. They turned out great! I got 34 cookies.
Reviewed on Oct. 09, 2011 by katlaydee3
These were very messy to make but worth the effort. I'll make again for sure.
Reviewed on Aug. 15, 2011 by Michele R
Love these cookies. It took a couple of cookies to get the hang of filling and shaping but once I did it went quickly. This is a keeper.
Reviewed on Jun. 29, 2011 by bdstickles
Great tasting cookie, the coconut and raspberry are so good together. I just couldn't figure out how to get the dough to roll back into balls with the jam in. Simply put a dab of dough over the jam and baked... didn't look as nice but tasted excellent. Will try again and see if I can master them.
Reviewed on Apr. 29, 2011 by annaky
I substituted coconut oil for the shortening and these came out amazing! My family loved them! The dough was a bit soft, but not impossible to handle.
Reviewed on Apr. 27, 2011 by Ingel
Very good cookies! After reading all the reviews I reduced water to 1/8 cup, used butter and doubled almond extract. I also put the dough to fridge for 30 min before shaping the cookies and had no problems with stickyness- they came out nice, almost ball shaped cookies with soft raspberry centers...delicious!
Reviewed on Apr. 11, 2011 by sunshinejo
WOW!! delicious wonderful texture. bet you cant eat just one especially straight out of the oven. Substituted butter for shortening thats it the rest as is. A bit sticky and time consuming assembling but well worth it. Thanks
Reviewed on Apr. 10, 2011 by angelasandoval
I used butter instead of shortening and ended up having to add extra flour to make the dough stiff enough to handle. They were tasty, but almost identical in flavor to a thumbprint cookie recipe I have...but these were more of a hassle to make...so I'll probably stick with my other recipe.
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