NEXT RECIPE >

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

Coconut Raspberry Cookies Recipe

Read Reviews
4.5 22 21
Publisher Photo
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

Ingredients

  • 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, 0g fiber), 1g protein .

Directions

  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


Reviews for Coconut Raspberry Cookies

AVERAGE RATING
(21)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (7)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Leesaml User ID: 8673959 248384
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"

MY REVIEW
lisettejohns User ID: 4661762 150136
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."

MY REVIEW
jbartsch User ID: 6421838 143663
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!"

MY REVIEW
jshearer User ID: 403534 56614
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."

MY REVIEW
katlaydee3 User ID: 3741999 143649
Reviewed Oct. 9, 2011

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

MY REVIEW
Michele R User ID: 5948281 137365
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."

MY REVIEW
bdstickles User ID: 4170423 64043
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."

MY REVIEW
annaky User ID: 5807091 118979
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."

MY REVIEW
Ingel User ID: 5798125 56609
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!"

MY REVIEW
sunshinejo User ID: 5412846 137364
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"

Loading Image