Coconut Raspberry Blossoms8 Reviews
- Prep: 40 min
- Cook: 10 min
- Ready In: 1 hr 30 min
“A coconut cookie with a raspberry jam filled center. You may also use lemon filling, strawberry, peach - whatever your preference.” - by Marjay
Original recipe yields 5 dozen
- Preheat an oven to 375 degrees F (190 degrees C).
- 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.
Amount Per Serving (20 total)
- 333 cal
- 16.2 g
- 44.4 g
Based on a 2,000 calorie diet
Reviews (8)Rate This Recipe
"These cookies rock!!! Definitely a keeper!! I used raspberry like the recipe called for. YUMMMM--I can't stop eating the dough...." See more"
"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 :)..." See more"
"Very good cookie. I found the dough very gooey though and added quite a bit of extra flour and then used 2 teaspoons to drop onto cookie sheet to cook. The dough is quite sticky and that helped. I m..." See moreade them quite small, about 2/3 teaspoon size and this made them a better size when cooked. I was making something else and had leftover raspberry pie filling so found this recipe to use it up and have now added it to my Xmas baking list. Yummy. Sprinkled a bit of coconut on top for decoration."
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