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

Raspberry Coconut Cookies Recipe

Publisher Photo
My mother gave me the recipe for these rich buttery cookies. Raspberry preserves and a cream filling make them doubly delicious.
TOTAL TIME: Prep: 20 min. Bake: 15 min./batch + cooling
MAKES:30 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min./batch + cooling
MAKES: 30 servings

Ingredients

  • 3/4 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 1/2 cup flaked coconut
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • FILLING:
  • 1/4 cup butter, softened
  • 3/4 cup confectioners' sugar
  • 2 teaspoons 2% milk
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 cup raspberry preserves

Nutritional Facts

1 serving (1 each) equals 133 calories, 7 g fat (4 g saturated fat), 23 mg cholesterol, 108 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein.

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, coconut, baking powder and salt; gradually add to the creamed mixture and mix well.
  2. Shape into 1-in. balls. Place 1-1/2 in. apart on ungreased baking sheets; flatten with a glass dipped in flour.
  3. Bake at 350° for 12-14 minutes or until edges begin to brown. Cool on wire racks.
  4. In a small bowl, beat the butter, confectioners' sugar, milk and vanilla until smooth. Place 1/2 teaspoon preserves and a scant teaspoon of filling on the bottom of half of the cookies; top with remaining cookies. Store in an airtight container in the refrigerator. Yield: 2-1/2 dozen.
Originally published as Raspberry Coconut Cookies in Best of Country Cookies 1999, p100

Nutritional Facts

1 serving (1 each) equals 133 calories, 7 g fat (4 g saturated fat), 23 mg cholesterol, 108 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein.

Reviews for Raspberry Coconut Cookies

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Reviewed May. 18, 2012

"Thank you for your question. We recommend storing these cookies in an airtight container in the refrigerator - the recipe will be updated soon."

MY REVIEW
Reviewed May. 2, 2012

"These look delicious but I have a question: the filling calls for softened butter but the recipe doesn't say to refrigerate the cookies. Won't the butter spoil if not refrigerated?"

MY REVIEW
Reviewed Apr. 1, 2011

"They are delicious. The only thing is that 2/3 cup of dough to cover them was not enough for my 30 cookies. I left some uncovered. They looked different but were just as good."

MY REVIEW
Reviewed Dec. 16, 2010

"This was my 2nd year to make these for Christmas cookie baking. They are so delicious - even if you don't like coconut - it just has great flavor. I used black raspberry spreadable fruit this year instead of rasp preserves and they are once again a hit! Quick and easy to make too. Will make every year!"

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