Coconut Raspberry Cookies
Total TimePrep: 30 min. Bake: 10 min./batch
Makesabout 2-1/2 dozen
- 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
- 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 Facts1 each: 105 calories, 5g fat (2g saturated fat), 7mg cholesterol, 72mg sodium, 15g carbohydrate (9g sugars, 0 fiber), 1g protein.
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Oct 19, 2017
A nice old fashioned cookie, one that I make with butter (shortening has no place in my home!) and unsweetened coconut.
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
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.
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!
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.
Oct 9, 2011
These were very messy to make but worth the effort. I'll make again for sure.
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.
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.
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.
Apr 27, 2011
Very good cookies! After reading all the reviews I reduced water to 1/8 cup, used butter and doubled almond extract. I also put the dough to fridge for 30 min before shaping the cookies and had no problems with stickyness- they came out nice, almost ball shaped cookies with soft raspberry centers...delicious!