Raspberry Coconut Cookies

Total Time
Prep 20 mins
Cook 10 mins

These are so good,soft cookie with some of my favourite flavors of coconut,almond and raspberry. Very easy to make.

Ingredients Nutrition


  1. Combine flour, soda and salt, stir well to blend.
  2. In another bowl, cream butter, shortening, sugars and eggs thoroughly.
  3. Add water and almond extract, mix well.
  4. Mix in flour mixture.
  5. Stir in coconut.
  6. Shape into balls, place 2" apart on a ungreased cookie sheet Make an indentation in each cookie (I use the end of a wooden spoon which I run under water so it doesn't stick to dough) Fill with raspberry jam.
  7. Bake@ 400 for 10 to 12 mins.
  8. Yield 50 to 54 cookies.
Most Helpful

These were a great choice to make with my kids as it was all prepared in ten minutes but my impression from reading the description was that this would be a soft chewy cookie but really this was more like cake which was fine but not for a cookie.It was still very tasty though so if I were to be making a raspberry coconut cake I'd definitely would rate it higher. Also I tried it with less almond extract and more because of the previous review; I definitely don't recommend increasing the almond extract.

scancan November 12, 2007

These cookies are nice & soft & delicious! The almond flavour didn't come through as strong as I expected it to. They reminded me a lot of Voortman's raspberry turnover cookies.

Debbb August 22, 2004

Thank you so much Rinder for sharing your incredible cookie recipe. These pretty cookies were large, tender, tasty and light. What a lovely blending of flavours; coconut, raspberry and almond...Yummm....Its a keeper.

Baby Kato July 18, 2004