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Raspberry Coconut Cookies

Raspberry Coconut Cookies

"My mother gave me the recipe for these rich buttery cookies. Raspberry preserves and a cream filling make them doubly delicious."
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35 m servings
Serving size has been adjusted!
Original recipe yields 15 servings

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  1. In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine flour, coconut, baking powder and salt; gradually add to the creamed mixture. 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 degrees F for 12-14 minutes or until edges are very light brown. Cool on wire racks.
  2. In a mixing bowl, combine the first four filling ingredients; beat until smooth. Place 1/2 teaspoon preserves and a scant teaspoon of filling on the bottom of half of the cookies; top with remaining cookies.

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Read all reviews 3
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These are my favorite holiday cookies. I make them every holiday and this is the exact recipe I use. I can only think the reason they came out runny was with a misread of the directions. Also, y...

I really liked this recipe! I think next time I will flatten out the cookies a little more so they are thinner and easier to eat. I did not find them to be runny at all - if anything my dough wa...

It seems like the directions aren't complete because they didn't make a lot of sense. I tried to make the cookies and they came out all runny and too gross to eat. Maybe with some revisions it c...

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