Coconut Raspberry Cookies
Total TimePrep: 30 min. Bake: 10 min./batch
Makesabout 2-1/2 dozen
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
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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.