A coconut cookie with a raspberry jam filled center. You may also use lemon filling, strawberry, peach - whatever your preference.
Ingredients
- ½ cups all-purpose flour: 3 piece
- baking soda: 1 tsp
- salt: 1 tsp
- baking powder: 0.5 tsp
- flaked coconut: 2 cups
- ½ cups margarine: 1 piece (softened)
- brown sugar: 0.75 cup
- white sugar: 1 cup
- eggs: 2 piece
- vanilla extract: 1 tsp
- water: 0.25 cup
- raspberry jam: 0.75 cup
Metric Conversion
Stages of cooking
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Preheat an oven to 375 degrees F (190 degrees C).
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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.
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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.
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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.
