Recipe by Marjay
"A coconut cookie with a raspberry jam filled center. You may also use lemon filling, strawberry, peach - whatever your preference."
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3 1/2 cups
1 1/2 cups
These cookies rock!!! Definitely a keeper!! I used raspberry like the recipe called for. YUMMMM--I can't stop eating the dough.
Loved the flavor, but they spread out a lot. I made them with the water. I will try again without the water and a little more flour to try to keep their shape.
Wonderful! The recipe is easy to follow. The cookies came out super light on the inside with a crisp on the outside. Love them! Will definately make them again next year for Christmas!
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 :)
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 made 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.
i did that recipie today it rocks indeed but i used olive oil instead of margarine and handmade peach jam and only 1 cup brown sugar
So I'm wondering for those of you who had rather flat cookies, did you completely melt the margarine, or just til it was soft? My mom always taught me that the "runnier" your margarine is, the flatter your cookies will be. Just a tip. :)
Thanks for the recipe My grandkids cant eat nuts so this will work great for them.
* Percent Daily Values are based on a 2,000 calorie diet.
Coconut Raspberry Blossoms
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 146
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