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Coconut Raspberry Cookies Recipe

Coconut Raspberry Cookies Recipe

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 YIELD: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


  • 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.

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.

Reviews for Coconut Raspberry Cookies

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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."

Reviewed Aug. 15, 2011

"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 Jun. 29, 2011

"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 Apr. 29, 2011

"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 Apr. 27, 2011

"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 Apr. 11, 2011

"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 Apr. 10, 2011

"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 I'll probably stick with my other recipe."

Reviewed Apr. 6, 2011

"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 Apr. 2, 2011

"disregard my last fault"

Reviewed Apr. 2, 2011

"Not quite clear about the directions....seems to be 2 different cookies here...picture shows single cookie and yet directions say sanwiched cookie . ??????"

Reviewed Mar. 31, 2011

"Very sticky dough, but worth the effort!"

Reviewed Mar. 31, 2011

"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 Mar. 31, 2011

"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 Dec. 8, 2010

"These are a favorite recipe in our house now!"

Reviewed Jul. 21, 2010

"Needs more raspberry flavor - perhaps some raspberry extract and more coconut flavor. Kind of a washed out cookie."

Reviewed Jun. 17, 2010

"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 Jun. 8, 2010

"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."

Reviewed Dec. 11, 2008

"cookie exchange 2008"

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