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
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
Reviews
A nice old fashioned cookie, one that I make with butter (shortening has no place in my home!) and unsweetened coconut.
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
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.
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!
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.
These were very messy to make but worth the effort. I'll make again for sure.
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.
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.
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.
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!