Raspberry Coconut Cookies

Raspberry Coconut Cookies

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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
  • 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

How to Make Raspberry Coconut Cookies


  1. In 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.
  2. Using 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.
  3. Place 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

Printable Recipe Card

About Raspberry Coconut Cookies

Course/Dish: Cookies

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