Raspberry Coconut Cookies
Total TimePrep: 20 min. Bake: 15 min./batch + cooling
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!
I used the recipe to make thumbprint cookies with raspberry jam instead of the sandwich filling. I made 30 small thumbprint cookies. Delicious!
Thank you for your question. We recommend storing these cookies in an airtight container in the refrigerator - the recipe will be updated soon.
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?
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.
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!