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Raspberry Coconut Cookies

By: June Brown

"My mother gave me the recipe for these rich buttery cookies. Raspberry preserves and a cream filling make them doubly delicious."

Rate/Review | Read Reviews (3)

Prep Time:
20 Min

Cook Time:
15 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 15 servings

Ingredients

3/4 cup butter or margarine, softened
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup flaked coconut
1 1/2 teaspoons baking powder
1/4 teaspoon salt
FILLING:
1/4 cup butter or margarine, softened
3/4 cup confectioners' sugar
2 teaspoons milk
1/2 teaspoon vanilla extract
1/2 cup raspberry preserves

Directions

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.
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.