Coconut Raspberry Blossoms

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 (8)

Your Rating:

3

tlynnweb

Aug. 12, 2009

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

1

carlin

Sep. 16, 2009

"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"

0

Kim

Dec. 16, 2012

"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."