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Coconut Raspberry Cookies

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
    about 2-1/2 dozen

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 sweetened shredded coconut
  • 1/3 cup seedless raspberry jam

Directions

  • 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).
  • 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.
  • 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.
Nutrition Facts
1 each: 105 calories, 5g fat (2g saturated fat), 7mg cholesterol, 72mg sodium, 15g carbohydrate (9g sugars, 0 fiber), 1g protein.
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Reviews

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Average Rating:
  • Donut Queen
    Oct 19, 2017

    A nice old fashioned cookie, one that I make with butter (shortening has no place in my home!) and unsweetened coconut.

  • Leesaml
    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

  • ababcock
    Aug 9, 2012

    No comment left

  • lisettejohns
    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.

  • jbartsch
    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!

  • jshearer
    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.

  • katlaydee3
    Oct 9, 2011

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

  • Michele R
    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.

  • bdstickles
    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.

  • annaky
    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.