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Coconut Raspberry Cookies

Rated as 4.3 out of 5 Stars

"A coconut cookie with a raspberry jam filled center. You may also use lemon filling, strawberry, peach - whatever your preference."
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1 h 30 m servings 333
Original recipe yields 20 servings (5 dozen)


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  1. Preheat an oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. 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.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 333 calories; 16.2 44.4 3.3 19 379 Full nutrition

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Read all reviews 19
  1. 20 Ratings

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Most helpful positive review

These are great!!!! I was looking for a recipe like this for ages. I read the used 3 eggs and no water..... They were fantastic :)

Most helpful critical review

First time I made it it's okay need to adjust the recipe more to my taste, also used sugar substitute. Like the coconut texture.

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These are great!!!! I was looking for a recipe like this for ages. I read the used 3 eggs and no water..... They were fantastic :)

These cookies rock!!! Definitely a keeper!! I used raspberry like the recipe called for. YUMMMM--I can't stop eating the dough.

Awesome! Fun to make with the little ones, my daughter had a blast making these cookies. She says they are her best cookies ever! And she loves to make them really big with lots of filling. Lol....

I made these at Christmas because I had some leftover Raspberry preserves. They turned out fantastic, huge hit with my boss. I had to make more after word got around the building.

Wonderful! The recipe is easy to follow. The cookies came out super light on the inside with a crisp on the outside. Love them! Will definately make them again next year for Christmas!

i did that recipie today it rocks indeed but i used olive oil instead of margarine and handmade peach jam and only 1 cup brown sugar

So I'm wondering for those of you who had rather flat cookies, did you completely melt the margarine, or just til it was soft? My mom always taught me that the "runnier" your margarine is, the f...

Thanks for the recipe My grandkids cant eat nuts so this will work great for them.