Raspberry Coconut Cookies
Total TimePrep: 20 min. Bake: 15 min./batch + cooling
- 3/4 cup butter, softened
- 1/2 cup sugar
- 1 large egg
- 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
- 1/4 cup butter, softened
- 3/4 cup confectioners' sugar
- 2 teaspoons 2% milk
- 1/2 teaspoon vanilla extract
- 1/2 cup raspberry preserves
- In a large bowl, cream butter and sugar until light and fluffy. 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 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 Facts1 each: 133 calories, 7g fat (4g saturated fat), 23mg cholesterol, 108mg sodium, 17g carbohydrate (10g sugars, 0 fiber), 1g protein.
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!
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!
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.
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?
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.
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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