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Raspberry Coconut Cookies

My mother gave me the recipe for these rich buttery cookies. Raspberry preserves and a cream filling make them doubly delicious. — June Brown, Veneta, Oregon
  • Total Time
    Prep: 20 min. Bake: 15 min./batch + cooling
  • Makes
    2-1/2 dozen

Ingredients

  • 3/4 cup butter, softened
  • 1/2 cup sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup sweetened shredded coconut
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • FILLING:
  • 1/4 cup butter, softened
  • 3/4 cup confectioners' sugar
  • 2 teaspoons 2% milk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup raspberry preserves

Directions

  • 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.
Nutrition Facts
1 sandwich cookie: 133 calories, 7g fat (4g saturated fat), 23mg cholesterol, 108mg sodium, 17g carbohydrate (10g sugars, 0 fiber), 1g protein.
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