Coconut Raspberry Cookies

Coconut Raspberry Cookies A coconut cookie with a raspberry jam filled center. You may also use lemon filling, strawberry, peach – whatever your preference.

Ingredients

Original recipe yields 20 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 40 mins

    COOK : 10 mins

    TOTAL : 40 mins

    SERVING : 20

    YIELD : 5 dozen

  • Preheat an oven to 375 degrees F (190 degrees C).

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  • 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.

  • 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.

  • 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.

Per Serving: 333 calories; protein 3.3g; carbohydrates 44.4g; fat 16.2g; cholesterol 18.6mg; sodium 379.3mg.