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

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My mother gave me the recipe for these rich buttery cookies. Raspberry preserves and a cream filling make them doubly delicious. — June Brown, Veneta, Oregon
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


  • 3/4 cup butter, softened
  • 1/2 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup sweetened shredded coconut
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup butter, softened
  • 3/4 cup confectioners' sugar
  • 2 teaspoons 2% milk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup raspberry preserves

Nutritional Facts

1 each: 133 calories, 7g fat (4g saturated fat), 23mg cholesterol, 108mg sodium, 17g carbohydrate (10g sugars, 0 fiber), 1g protein.


  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 bottoms 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

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JMartinelli13 User ID: 92779 257766
Reviewed Dec. 6, 2016

"I used whole milk, it's what we have on hand. I used a cookie scoop to get nice uniform cookies so it was easy to assemble the sandwiches. I used seedless raspberry preserves, since it's what my family prefers. They'd also be great with cherry or strawberry. Don't be tempted to pile the filling on, or you'll have a real big mess on your hands!"

kimspacc User ID: 1340117 230465
Reviewed Jul. 31, 2015

"I used the recipe to make thumbprint cookies with raspberry jam instead of the sandwich filling. I made 30 small thumbprint cookies. Delicious!"

RecipeEditors User ID: 6635713 27953
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."

2dogsrule2 User ID: 4479281 62107
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?"

paulehuguette User ID: 4881966 71863
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."

mamajen0720 User ID: 2449159 41756
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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