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Coconut Raspberry Cookies Recipe

Coconut Raspberry Cookies Recipe

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 YIELD:30 servings


  • 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


  • 1. 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).
  • 2. 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.
  • 3. 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. Yield: about 2-1/2 dozen.

Nutritional Facts

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

Reviews for Coconut Raspberry Cookies

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Leesaml User ID: 8673959 248384
Reviewed 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"

lisettejohns User ID: 4661762 150136
Reviewed 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 User ID: 6421838 143663
Reviewed 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 User ID: 403534 56614
Reviewed 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 User ID: 3741999 143649
Reviewed Oct. 9, 2011

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

Michele R User ID: 5948281 137365
Reviewed 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 User ID: 4170423 64043
Reviewed 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 User ID: 5807091 118979
Reviewed 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."

Ingel User ID: 5798125 56609
Reviewed 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!"

sunshinejo User ID: 5412846 137364
Reviewed Apr. 11, 2011

"WOW!! delicious wonderful texture. bet you cant eat just one especially straight out of the oven. Substituted butter for shortening thats it the rest as is. A bit sticky and time consuming assembling but well worth it. Thanks"

angelasandoval User ID: 2401339 122277
Reviewed Apr. 10, 2011

"I used butter instead of shortening and ended up having to add extra flour to make the dough stiff enough to handle. They were tasty, but almost identical in flavor to a thumbprint cookie recipe I have...but these were more of a hassle to I'll probably stick with my other recipe."

tommypoo User ID: 1263135 143648
Reviewed Apr. 6, 2011

"My family loved these, so I will try these again for sure. I followed the recipe exactly, but I found them to not be able to take any shape, so I spooned them onto the backing sheet, then with the back of my 1/2 t full spoon, made the indentation needed for the jam. I used my homeade jam, which made them more special. I think when I try these again I will reduce the water to 1/8 c. For me this only made 24 cookies."

alice4 User ID: 920515 137363
Reviewed Apr. 2, 2011

"disregard my last fault"

alice4 User ID: 920515 64040
Reviewed Apr. 2, 2011

"Not quite clear about the directions....seems to be 2 different cookies here...picture shows single cookie and yet directions say sanwiched cookie . ??????"

[email protected] User ID: 4004748 56605
Reviewed Mar. 31, 2011

"Very sticky dough, but worth the effort!"

lengelfam User ID: 5043931 144070
Reviewed Mar. 31, 2011

"These cookies were really easy to make and super yummy! They looked just like the picture. I love that the center stays soft and chewy because of the jam. I will certainly make these again. They would be great to use in a cookie exchange because they're so unique."

renee1306 User ID: 5584266 118978
Reviewed Mar. 31, 2011

"I substituted 1/2 cup margarine for the 1/2 cup shortening. They turned out really cake like. I brought them to work and the boys absolutely loved them!"

conosmom User ID: 1635423 206417
Reviewed Dec. 8, 2010

"These are a favorite recipe in our house now!"

GrammyEv User ID: 4733031 56072
Reviewed Jul. 21, 2010

"Needs more raspberry flavor - perhaps some raspberry extract and more coconut flavor. Kind of a washed out cookie."

Gwendolyn_M User ID: 4285890 112016
Reviewed Jun. 17, 2010

"These are great cookies! I sprinkled them with sanding sugar right after they came out of the oven just to make them extra-pretty. I think the flavor would be better if butter or Butter-Flavored Crisco were used instead of plain shortening. I'll try that next time, because I'm sure I'll make these again!"

Mopat User ID: 3569963 64036
Reviewed Jun. 8, 2010

"I'd love to know more detailed directions regarding how they're put together before I attempt to make them - they sound delicious. But how does one "seal" them and do they then get all rolled back up onto a ball again? Not sure I'm reading the directions correctly."

2kidsdance User ID: 3660574 206416
Reviewed Dec. 11, 2008

"cookie exchange 2008"

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