Coconut Raspberry Cookies

Coconut Raspberry Cookies

 Made  times
Marjay 0

"A coconut cookie with a raspberry jam filled center. You may also use lemon filling, strawberry, peach - whatever your preference."
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1 h 30 m servings 333 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 333 kcal
  • 17%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 44.4g
  • 14%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 379 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. 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.


  1. 14 Ratings

Most helpful positive review

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 :)

Most helpful critical review

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.

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Most positive
Least positive

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 :)

These cookies rock!!! Definitely a keeper!! I used raspberry like the recipe called for. YUMMMM--I can't stop eating the dough.

Awesome! Fun to make with the little ones, my daughter had a blast making these cookies. She says they are her best cookies ever! And she loves to make them really big with lots of filling. Lol....

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!

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 f...

I added a third egg instead of the water. I also used unsalted butter (same amount). Needed a tablespoon and a half of additional flour once mixed. I placed the cookies w the jam on top in the f...

Yum, not too sweet. Reading reviews, I omitted the water & used 3 eggs instead. Tiny bit of pie filling on top.(did blueberry & strawberry.) it's only been a few hours & family has eaten more th...

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 helpe...

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