Raspberry Coconut Cookies Recipe

5 6 5
Raspberry Coconut Cookies Recipe
Raspberry Coconut Cookies Recipe photo by Taste of Home
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Raspberry Coconut Cookies Recipe

Read Reviews
5 6 5
Publisher Photo
My mother gave me the recipe for these rich buttery cookies. Raspberry preserves and a cream filling make them doubly delicious. — June Brown, Veneta, Oregon
Featured In: Top 10 Coconut Recipes
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min./batch + cooling
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min./batch + cooling

Ingredients

  • 3/4 cup butter or margarine, softened
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup flaked coconut
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • FILLING:
  • 1/4 cup butter or margarine, softened
  • 3/4 cup confectioners' sugar
  • 2 teaspoons milk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup raspberry preserves

Directions

In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine flour, coconut, baking powder and salt; gradually add to the creamed mixture. Shape into 1-in. balls. Place 1-1/2 in. apart on ungreased baking sheets; flatten with a glass dipped in flour. Bake at 350° for 12-14 minutes or until edges are very light brown. Cool on wire racks.
In a mixing bowl, combine the first four filling ingredients; beat until smooth. Place 1/2 teaspoon preserves and a scant teaspoon of filling on the bottom of half of the cookies; top with remaining cookies. Yield: 2-1/2 dozen.
Originally published as Raspberry Coconut Cookies in Best of Country Cookies 1999, p100

Nutritional Facts

1 each: 133 calories, 7g fat (4g saturated fat), 23mg cholesterol, 108mg sodium, 17g carbohydrate (10g sugars, 0 fiber), 1g protein.

  • 3/4 cup butter or margarine, softened
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup flaked coconut
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • FILLING:
  • 1/4 cup butter or margarine, softened
  • 3/4 cup confectioners' sugar
  • 2 teaspoons milk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup raspberry preserves
  1. In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine flour, coconut, baking powder and salt; gradually add to the creamed mixture. Shape into 1-in. balls. Place 1-1/2 in. apart on ungreased baking sheets; flatten with a glass dipped in flour. Bake at 350° for 12-14 minutes or until edges are very light brown. Cool on wire racks.
  2. In a mixing bowl, combine the first four filling ingredients; beat until smooth. Place 1/2 teaspoon preserves and a scant teaspoon of filling on the bottom of half of the cookies; top with remaining cookies. Yield: 2-1/2 dozen.
Originally published as Raspberry Coconut Cookies in Best of Country Cookies 1999, p100

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Reviews forRaspberry Coconut Cookies

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JMartinelli13 User ID: 92779 257766
Reviewed Dec. 6, 2016

"I used whole milk, it's what we have on hand. I used a cookie scoop to get nice uniform cookies so it was easy to assemble the sandwiches. I used seedless raspberry preserves, since it's what my family prefers. They'd also be great with cherry or strawberry. Don't be tempted to pile the filling on, or you'll have a real big mess on your hands!"

MY REVIEW
kimspacc User ID: 1340117 230465
Reviewed Jul. 31, 2015

"I used the recipe to make thumbprint cookies with raspberry jam instead of the sandwich filling. I made 30 small thumbprint cookies. Delicious!"

MY REVIEW
RecipeEditors User ID: 6635713 27953
Reviewed May. 18, 2012

"Thank you for your question. We recommend storing these cookies in an airtight container in the refrigerator - the recipe will be updated soon."

MY REVIEW
2dogsrule2 User ID: 4479281 62107
Reviewed May. 2, 2012

"These look delicious but I have a question: the filling calls for softened butter but the recipe doesn't say to refrigerate the cookies. Won't the butter spoil if not refrigerated?"

MY REVIEW
paulehuguette User ID: 4881966 71863
Reviewed Apr. 1, 2011

"They are delicious. The only thing is that 2/3 cup of dough to cover them was not enough for my 30 cookies. I left some uncovered. They looked different but were just as good."

MY REVIEW
mamajen0720 User ID: 2449159 41756
Reviewed Dec. 16, 2010

"This was my 2nd year to make these for Christmas cookie baking. They are so delicious - even if you don't like coconut - it just has great flavor. I used black raspberry spreadable fruit this year instead of rasp preserves and they are once again a hit! quick and easy to make too. Will make every year!"

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