Coconut Raspberry Blossoms

Coconut Raspberry Blossoms

9 Reviews 2 Pics
  • Prep

    40 m
  • Cook

    10 m
  • Ready In

    1 h 30 m
Marjay
Recipe by  Marjay

“A coconut cookie with a raspberry jam filled center. You may also use lemon filling, strawberry, peach - whatever your preference.”

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Ingredients

Adjust Servings

Original recipe yields 5 dozen

Directions

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

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Reviews (9)

Rate This Recipe
tlynnweb
3

tlynnweb

These cookies rock!!! Definitely a keeper!! I used raspberry like the recipe called for. YUMMMM--I can't stop eating the dough.

Buttercup
1

Buttercup

Wonderful! The recipe is easy to follow. The cookies came out super light on the inside with a crisp on the outside. Love them! Will definately make them again next year for Christmas!

carlin
1

carlin

These are great!!!! I was looking for a recipe like this for ages. I read the used 3 eggs and no water..... They were fantastic :)

More Reviews

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Nutrition

Amount Per Serving (20 total)

  • Calories
  • 333 cal
  • 17%
  • Fat
  • 16.2 g
  • 25%
  • Carbs
  • 44.4 g
  • 14%
  • Protein
  • 3.3 g
  • 7%
  • Cholesterol
  • 21 mg
  • 7%
  • Sodium
  • 379 mg
  • 15%

Based on a 2,000 calorie diet

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Raspberry Dream Bars