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Raspberry Coconut Cookies Recipe

Raspberry Coconut Cookies Recipe

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 YIELD:30 servings

Ingredients

  • 3/4 cup butter, softened
  • 1/2 cup sugar
  • 1 large egg
  • 1 teaspoon 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 vanilla extract
  • 1/2 cup raspberry preserves

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.

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

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MY REVIEW
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!"

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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