These Raspberry Coconut Cookies are a delightful treat, combining the rich flavors of coconut with a sweet raspberry filling. Soft and chewy with a slight crispness on the outside, these cookies are perfect for those who love a fruity twist in their baked goods. Easy to make and perfect for sharing, they pair wonderfully with a cup of tea or coffee. With a hint of vanilla and a buttery base, these cookies are as enjoyable to make as they are to eat.
Ingredients:
- 150 g all-purpose flour
- 100 g shredded coconut
- 100 g unsalted butter, softened
- 100 g granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 60 g raspberry jam (or fresh raspberries, mashed)
Instructions:
- Prepare the Dough:
- Preheat your oven to 180°C (350°F) and prepare a baking sheet by lining it with parchment paper.
- In a spacious mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 2 to 3 minutes.
- Incorporate the egg and vanilla extract, mixing until everything is thoroughly blended.
- Combine Dry Ingredients:
- In another bowl, combine the flour, shredded coconut, baking powder, and salt, whisking until evenly mixed.
- Slowly incorporate the dry ingredients into the wet mixture, stirring until a dough begins to come together.
- The dough should be soft to the touch but not sticky.
- Form the Cookies:
- Shape the dough into small balls, roughly 1 tablespoon in size, and arrange them on the lined baking sheet, leaving about 2 inches of space between each.
- With your thumb or the back of a spoon, gently press into the center of each dough ball to form a small indentation.
- Add the Raspberry Jam:
- Spoon about ½ teaspoon of raspberry jam (or mashed fresh raspberries) into each indentation.
- Bake:
- Serve:
- Enjoy these cookies fresh, or store them in an airtight container for up to a week.
Conclusion:
These Raspberry Coconut Cookies are a beautiful combination of coconut flavor and raspberry sweetness, perfect for a dessert or snack. With their inviting aroma and chewy texture, they’re sure to become a favorite treat for any occasion. Simple yet delightful, these cookies will bring joy to your table.
Raspberry Coconut Cookies with a Sweet Jam Center
Soft, chewy Raspberry Coconut Cookies with a touchof vanilla and a sweet raspberry jam center. Perfect for an afternoon snack ordessert.
- 150 g all-purpose flour
- 100 g shredded coconut
- 100 g unsalted butter (softened)
- 100 g granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 60 g raspberry jam (or fresh raspberries, mashed)
Prepare the Dough:
- Preheat your oven to 180°C (350°F) and prepare a baking sheet by lining it with parchment paper.
- In a spacious mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 2 to 3 minutes.
- Incorporate the egg and vanilla extract, mixing until everything is thoroughly blended.
Combine Dry Ingredients:
- In another bowl, combine the flour, shredded coconut, baking powder, and salt, whisking until evenly mixed.
- Slowly incorporate the dry ingredients into the wet mixture, stirring until a dough begins to come together.
- The dough should be soft to the touch but not sticky.
Form the Cookies:
- Shape the dough into small balls, roughly 1 tablespoon in size, and arrange them on the lined baking sheet, leaving about 2 inches of space between each.
- With your thumb or the back of a spoon, gently press into the center of each dough ball to form a small indentation.
Add the Raspberry Jam:
- Spoon about ½ teaspoon of raspberry jam (or mashed fresh raspberries) into each indentation.
Bake:
- Place in the preheated oven and bake for 12 to 15 minutes, or until the edges turn a golden brown.
- Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Serve:
- Enjoy these cookies fresh, or store them in an airtight container for up to a week.