raspberry coconut cookies
(2 ratings)
No Image
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 ratings)
yield
serving(s)
prep time
15 Min
cook time
10 Min
Ingredients For raspberry coconut cookies
-
1/2 cshortening (i use crisco, butter flavored)
-
1/2 cbrown sugar, packed
-
6 Tbspgranulated sugar
-
1egg
-
1/4 cwater
-
1/2 tspalmond extract
-
1 1/2 cplus 2 tablespoons of all purpose flour
-
1/2 tspsalt
-
1/2 tspbaking soda
-
1 cflaked coconut
-
1/3 craspberry jam, seedless
How To Make raspberry coconut cookies
-
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
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT