Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Coconut Raspberry Cookies

4

0 min

Coconut Raspberry Cookies

Coconut Raspberry Cookies Photo 1

Time

0 min

Serving

20 persons

Calories

333

Rating

4.00★ (21)

Cuisine

Author: Victoria Buriak
A coconut cookie with a raspberry jam filled center. You may also use lemon filling, strawberry, peach - whatever your preference.

Ingredients

  • ½ cups all-purpose flour: 3 piece
  • baking soda: 1 tsp
  • salt: 1 tsp
  • baking powder: 0.5 tsp
  • flaked coconut: 2 cups
  • ½ cups margarine: 1 piece (softened)
  • brown sugar: 0.75 cup
  • white sugar: 1 cup
  • eggs: 2 piece
  • vanilla extract: 1 tsp
  • water: 0.25 cup
  • raspberry jam: 0.75 cup

Metric Conversion

Stages of cooking

Coconut Raspberry Cookies Photo 21
Coconut Raspberry Cookies Photo 32
Coconut Raspberry Cookies Photo 43
Coconut Raspberry Cookies Photo 54
  1. Preheat an oven to 375 degrees F (190 degrees C).
    Coconut Raspberry Cookies Photo 2
  2. Mix flour, baking soda, salt, baking powder, and coconut together in a bowl. Set aside. Beat the margarine, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time. Beat in the vanilla extract and water with the last egg. Mix in the flour mixture until just incorporated. Add more flour if the dough becomes too sticky.
    Coconut Raspberry Cookies Photo 3
  3. Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Make an indentation in each cookie using a 1/2 teaspoon size measuring spoon. Fill each cookie with the raspberry jam.
    Coconut Raspberry Cookies Photo 4
  4. Bake in the preheated oven until slightly golden, 10 to 12 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
    Coconut Raspberry Cookies Photo 5

How did you like this article?

You may also like