COCONUT RASPBERRY COOKIES

Coconut Raspberry Cookies image

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

Provided by Martha Driedger

Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes

Time 1h30m

Yield 20

Number Of Ingredients 12

Ingredients

3 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon baking powder
2 cups flaked coconut
1 ½ cups margarine, softened
¾ cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
¼ cup water
¾ cup raspberry jam

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.

Nutrition Facts : Calories 332.6 calories, Carbohydrate 44.4 g, Cholesterol 18.6 mg, Fat 16.2 g, Fiber 1.3 g, Protein 3.3 g, SaturatedFat 4.5 g, Sodium 379.3 mg, Sugar 25.9 g