Coconut Raspberry Cookies Recipe
Coconut Raspberry Cookies Recipe photo by Taste of Home

Coconut Raspberry Cookies Recipe

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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
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch
MAKES:30 servings
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch
MAKES: 30 servings


  • 1/2 cup shortening
  • 1/2 cup packed brown sugar
  • 6 tablespoons sugar
  • 1 egg
  • 1/4 cup water
  • 1/2 teaspoon almond extract
  • 1-1/2 cups plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup flaked coconut
  • 1/3 cup seedless raspberry jam

Nutritional Facts

1 each: 105 calories, 5g fat (2g saturated fat), 7mg cholesterol, 72mg sodium, 15g carbohydrate (9g sugars, trace fiber), 1g protein


  1. In a large bowl, cream shortening and sugars until light and fluffy. Beat in the egg, water and extract. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Stir in coconut (dough will be sticky).
  2. Set aside 2/3 cup dough; roll remaining dough into 1-in. balls. Using the end of a wooden spoon handle, make a 3/8-in.-deep indentation in the center of each ball. Fill each with 1/2 teaspoon jam. Cover jam with a teaspoonful of reserved dough; seal and reshape into a ball. Repeat.
  3. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 2-1/2 dozen.
Originally published as Raspberry Coconut Cookies in Quick Cooking May/June 2005, p44

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Reviewed May. 18, 2016

"These were the bomb I added more butter and more flower and use my thumb to make the indention and just put more batter on top and smooth them over the jam I will definitely make this again really awesome"

Reviewed Jul. 17, 2012

"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 Dec. 24, 2011

"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 Dec. 15, 2011

"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 Oct. 9, 2011

"These were very messy to make but worth the effort. I'll make again for sure."

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