Best Raspberry Coconut Cookies Recipes

COCONUT RASPBERRY COOKIES

Steps:

• In a large bowl, cream shortening and sugars until light and fluffy. Beat in the egg, water and extract. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Stir in coconut (dough will be sticky)., Set aside 2/3 cup dough; roll remaining dough into 1-in. balls. Using the end of a wooden spoon handle, make a 3/8-in.-deep indentation in the center of each ball. Fill each with 1/2 teaspoon jam. Cover jam with a teaspoonful of reserved dough; seal and reshape into a ball. Repeat., Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

RASPBERRY COCONUT COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, coconut, baking powder and salt; gradually add to the creamed mixture and mix well. , Shape into 1-in. balls. Place 1-1/2 in. apart on ungreased baking sheets; flatten with a glass dipped in flour. , Bake at 350° for 12-14 minutes or until edges begin to brown. Cool completely on wire racks. , In a small bowl, beat the butter, confectioners' sugar, milk and vanilla until smooth. Place 1/2 teaspoon preserves and a scant teaspoon of filling on the bottoms of half of the cookies; top with remaining cookies. Store in an airtight container in the refrigerator.

COCONUT AND RASPBERRY SWIRL COOKIES

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment.
• Combine the butter and sugar in a stand mixer fitted with the paddle attachment. Beat on low speed then gradually increase the speed to medium, until lightly and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl.
• With the machine running on medium speed, add the eggs, one at a time, and beat until thoroughly combined after each addition. Scrape down the sides of the bowl, as necessary. Add the vanilla and almond extracts.
• Slowly add in the flour and salt with the machine running on low speed and mix until the dough comes together and no streaks of flour remain, about 1 minute. Add the coconut and mix on low speed just until combined, about 30 seconds.
• Fold in the raspberries with a silicone or rubber spatula. They will begin to break but try not to overwork the dough to keep them intact as much as possible.
• Scoop the dough with a medium (2-inch) ice cream scoop, flattening the dough against the bowl, and place 6 scoops at least 1 inch apart on the prepared baking sheet.
• Bake 1 sheet of cookies at a time for 6 minutes then rotate the sheet and continue baking until the bottoms of the cookies are golden brown and the tops have set, 4 to 6 minutes. Remove from the oven and transfer to a wire rack to cool completely. Repeat with the remaining dough.
• Serve or store in an airtight container for up to 4 days.

RASPBERRY & COCONUT THUMBPRINT COOKIES

Steps:

• In a mixing bowl - mix together the ground almonds, coconut flour and baking powder until combined.
• In a separate bowl - mix together 80g/3oz of the honey with the egg, coconut oil and almond extract until fully combined.
• Slowly add the bowl of wet ingredients to the dry ingredients, mixing as you go, until a sticky dough is formed. Leave to rest for 10 minutes.
• Preheat the oven to 160C/320°F.
• Add the raspberries and remaining honey to a saucepan and gently heat, over a medium heat, mixing and mashing the raspberries as you go. Once all the raspberries are mashed and well combined with the honey, reduce the heat to a simmer and leave for 5 minutes, stirring occasionally.
• Divide the dough mixture into 14 equal parts and roll into balls. Place on a baking tray lined with parchment paper, then flatten each of the balls and use your thumb to make a small hole in the centre.
• Fill the holes with the raspberry mixture then bake in the oven for 8-10 minutes.
• Store in an airtight container and refrigerate (should last for up to 4 days).

RASPBERRY COCONUT COOKIES

Steps:

• Combine flour, soda and salt, stir well to blend.
• In another bowl, cream butter, shortening, sugars and eggs thoroughly.
• Add water and almond extract, mix well.
• Mix in flour mixture.
• Stir in coconut.
• Shape into balls, place 2" apart on a ungreased cookie sheet Make an indentation in each cookie (I use the end of a wooden spoon which I run under water so it doesn't stick to dough) Fill with raspberry jam.
• Bake@ 400 for 10 to 12 mins.
• Yield 50 to 54 cookies.

RASPBERRY ALMOND CRESCENT COOKIES WITH COCONUT

Steps:

• 1. In a medium bowl, use a pastry cutter to cut butter into flour til pieces are pea-sized. In small bowl, stir together the egg yolk and sour cream, then stir into flour mixture til all the dough is moistened. Gently knead the dough just til a ball forms. Wrap dough with plastic wrap and refrigerate for several hours til firm. Divide dough into 4 portions. On a well-sugared surface, use your hands to slightly flatten the dough. Roll dough from center out to edges, forming a 10" circle. Repeat with rest of dough, making sure you re-sugar your surface well! Turn each dough circle over. (So they are sugar side-up.) In medium bowl, combine preserves, coconut, almonds and vanilla and almond extracts well. Just use a spoon, but stir well. Spread thin layer of the mixture thinly over each circle. With a pizza wheel, cut each circle into 12 wedges just like you were cutting a pizza. Roll each wedge up (loosely), beginning with the wide end, and roll towards the pointed end. (Just like you do crescent rolls.) Place all point-side down onto cookie sheets lined with parchment paper. (Parchment paper is a must, you'll thank me later!) Sprinkle all with sugar. Bake at 350 degrees for 17 minutes or til just set and very lightly browned. Immediately and carefully remove with a sharp spatula to wire racks to cool. They will set completely as they cool. Makes 48 sweet, buttery, flaky crescent cookies.

RASPBERRY & COCONUT THUMBPRINT COOKIES

Steps:

• 1. In a mixing bowl - mix together the ground almonds, coconut flour and baking powder until combined. In a separate bowl - mix together 80g/3oz of the honey with the egg, coconut oil and almond extract until fully combined.
• 2. Slowly add the bowl of wet ingredients to the dry ingredients, mixing as you go, until a sticky dough is formed. Leave to rest for 10 mins. Preheat the oven to 160C/320F.
• 3. Add the raspberries and remaining honey to a saucepan and gently heat, over a medium heat, mixing and mashing the raspberries as you go. Once all the raspberries are mashed and well combined with the honey, reduce the heat to a simmer and leave for 5 minutes, stirring occasionally.
• 4. Divide the dough mixture into 14 equal parts and roll into balls. Place on a baking tray lined with parchment paper, then flatten each of the balls and use your thumb to make a small hole in the centre.
• 5. Fill the holes with the raspberry mixture then bake in the oven for 8-10 minutes. Store in an airtight container and refrigerate (should last for up to 4 days).

ICED VO VO'S (RASPBERRY COCONUT BISCUITS/COOKIES)

Steps:

• Preheat oven to 180°C.
• Line two oven trays with baking paper.
• Pastry:.
• Beat the softened butter and the sugar until light and creamy.
• Add the egg and beat until combined.
• Fold in the sifted flours.
• Turn dough onto floured surface and knead gently for 1 minute or until smooth.
• Roll dough out between two sheets of baking paper to 4mm thickness.
• Use a knife of fluted pastry wheel to cut dough into 4.
• 5 x 6 cm rectangles and place on prepared trays- allow room for spreading.
• Bake for 10 minutes or until lightly golden.
• Cool on the trays.
• Icing:.
• Combine the marshmallows and butter in a small pan and stir over low heat until melted and smooth.
• Stir in icing sugar.
• Put coconut on a sheet of greaseproof paper and working quickly, spread about a quarter teaspoon of icing along each side of biscuits, leaving a bare strip the length of the biscuit in the middle.
• Dip the iced biscuit in the coconut and shake off the excess.
• Put jam in small pan and heat gently until thinned and warm.
• Spread the warmed jam down the centre of the biscuit.

COCONUT RASPBERRY COOKIES

Steps:

• 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.

RASPBERRY COCONUT COOKIES

Steps:

• 1. In a large bowl, cream shortening and sugars until light and fluffy. Beat in the egg, water and extract. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Stir in coconut (dough will be sticky). Set aside 2/3 cup dough; roll remaining dough into 1-in. balls.
• 2. Using the end of a wooden spoon handle, make a 3/8 inch deep indentation in the center of each ball. Fill each with ½ teaspoon jam. Cover jam with a teaspoonful of reserved dough; seal and reshape into a ball. Repeat.
• 3. Place 2 inches apart on ungreased baking sheets. Bake at 375 degrees for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 2 ½ dozen