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Raspberry Coconut Cookies

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
  • Total Time
    Prep: 20 min. Bake: 15 min./batch + cooling
  • Makes
    2-1/2 dozen

Ingredients

  • 3/4 cup butter, softened
  • 1/2 cup sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup sweetened shredded coconut
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • FILLING:
  • 1/4 cup butter, softened
  • 3/4 cup confectioners' sugar
  • 2 teaspoons 2% milk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup raspberry preserves

Directions

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, coconut, baking powder and salt; gradually add to the creamed mixture and mix well.
  • 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 begin to brown. Cool completely on wire racks.
  • In a small bowl, beat the butter, confectioners' sugar, milk and vanilla until smooth. Place 1/2 teaspoon preserves and a scant teaspoon of filling on the bottoms of half of the cookies; top with remaining cookies. Store in an airtight container in the refrigerator.
Nutrition Facts
1 sandwich cookie: 133 calories, 7g fat (4g saturated fat), 23mg cholesterol, 108mg sodium, 17g carbohydrate (10g sugars, 0 fiber), 1g protein.
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Reviews

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Average Rating:
  • Carmela
    Jul 19, 2017

    No comment left

  • JMartinelli13
    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!

  • kimspacc
    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!

  • RecipeEditors
    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.

  • 2dogsrule2
    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?

  • paulehuguette
    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.

  • reddeer
    Mar 30, 2011

    No comment left

  • mamajen0720
    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!