Coconut Raspberry Blossoms Recipe - Allrecipes.com
Coconut Raspberry Blossoms Recipe
  • READY IN hrs

Coconut Raspberry Blossoms

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 5 dozen Change Servings
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  • PREP

    40 mins
  • COOK

    10 mins
  • READY IN

    1 hr 30 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 12, 2009

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

 
Most Helpful Critical Review
Oct 05, 2009

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.

 

11 Ratings

Sep 16, 2009

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 :)

 
Dec 22, 2013

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!

 
Jun 17, 2014

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. They taste great too. Nearly all of the cookies we made yesterday are about gone. The only thing we done diffrent is use raspberry pie filling insted of jam since we didn't have any raspberry jam. Turned out great!

 
May 16, 2014

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 than half of the cookies! ??

 
Dec 16, 2012

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.

 
Jul 22, 2011

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

 

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Nutrition

  • Calories
  • 333 kcal
  • 17%
  • Carbohydrates
  • 44.4 g
  • 14%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 16.2 g
  • 25%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 379 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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