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Ingredients
| all-purpose flour (unsifted): 3 1/2 cups |
| baking soda: 1 tsp |
| salt: 1 tsp |
| baking powder: 1/2 tsp |
| flaked coconut meat: 2 cups |
| margarine (oleo): 1 1/2 cups (softened) |
| light brown sugar (packed): 3/4 cup |
| granulated sugar: 1 cup |
| eggs: 2 |
| vanilla extract: 1 tsp |
| water: 1/4 cup |
| raspberry jam: 3/4 cup |
Coconut Raspberry Blossoms
Credit: AllRecipes
User rating:
"A coconut cookie with a raspberry jam filled center. You may also use lemon filling, strawberry, peach - whatever your preference."
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Prep Time
40 min -
Cook Time
10 min -
Servings
20 serving(s)
Tags
Directions
- Preheat an oven to 375 degrees F (190 degrees C).
- 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.
- 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.
- 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.