Raspberry Coconut Cookies

Raspberry Coconut Cookies Recipe

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Amy Alusa


These are very good. My family enjoys them. They are similar to some other kinds of cookies, but I didn't see exactly the same. I think you'll like these. My family likes them for the surprise preserves inside.

★★★★★ 2 votes
about 2 1/2 dozen
15 Min
10 Min


1/2 c
shortening (i use crisco, butter flavored)
1/2 c
brown sugar, packed
6 Tbsp
granulated sugar
1/4 c
1/2 tsp
almond extract
1 1/2 c
plus 2 tablespoons of all purpose flour
1/2 tsp
1/2 tsp
baking soda
1 c
flaked coconut
1/3 c
raspberry jam, seedless


1In a large bowl, cream shortening and sugars until light and fluffy. Beat in the egg, water and extract. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Stir in coconut (dough will be sticky). Set aside 2/3 cup dough; roll remaining dough into 1-in. balls.
2Using the end of a wooden spoon handle, make a 3/8 inch deep indentation in the center of each ball. Fill each with ½ teaspoon jam. Cover jam with a teaspoonful of reserved dough; seal and reshape into a ball. Repeat.
3Place 2 inches apart on ungreased baking sheets. Bake at 375 degrees for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 2 ½ dozen

About Raspberry Coconut Cookies

Course/Dish: Cookies