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Raspberry Coconut Cookies Recipe

Raspberry Coconut Cookies Recipe

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 YIELD:30 servings


  • 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
  • 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.

Nutritional Facts

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

Reviews for Raspberry Coconut Cookies

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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!"

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!"

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."

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?"

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."

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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