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Raspberry Coconut Cookies

 Raspberry Coconut Cookies
My mother gave me the recipe for these rich buttery cookies. Raspberry preserves and a cream filling make them doubly delicious.
30 ServingsPrep: 20 min. Bake: 15 min./batch + cooling

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

Directions

  • 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.
  • Shape into 1-in. balls. Place 1-1/2 in. apart on ungreased baking
  • sheets; flatten with a glass dipped in flour.
  • Bake at 350° for 12-14 minutes or until edges begin to brown.
  • Cool on wire racks.
  • In a small bowl, beat the butter, confectioners' sugar, milk and

2 of 2

Raspberry Coconut Cookies (continued)

Directions (continued)

  • 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.
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.