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Raspberry Coconut Cookies

chef.brandon's picture
Ingredients
  Flour 3 1⁄4 Cup (52 tbs)
  Soda 1 Teaspoon
  Salt 1 Teaspoon
  Shortening 1 Cup (16 tbs)
  Brown sugar 1 Cup (16 tbs)
  White sugar 3⁄4 Cup (12 tbs)
  Eggs 2
  Water 1⁄2 Cup (8 tbs)
  Coconut 2 Cup (32 tbs), flaked
  Almond extract 1 Teaspoon
  Raspberry jam 2 Tablespoon
Directions

GETTING READY
1) Preheat oven to temperature of 400 degrees.

MAKING
2) Measure the flour.
3) Add the salt and soda. Blend the ingredients together well.
4) Cream together the shortening, eggs and sugars thoroughly.
5) Add the almond extract and water. Mix properly.
6) Blend in the flour mix and add the coconut. Stir well.
7) On an ungreased baking sheet, drop the batter by level teaspoons, about 2 inches apart.
8) On top of each cookie, make a small dent. Use a thimble to do so.
9) On each cookie, place ½ teaspoon of raspberry jam.
10) Bake in preheated oven for 10 to 12 minutes.

SERVING
11) Serve as preferred.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Restriction: 
Vegetarian
Ingredient: 
Coconut
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes

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