Coconut Raspberry Cookies

12 ingredients
4 steps

Ingredients

  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 cups flaked coconut
  • 1 1/2 cups margarine, softened
  • 3/4 cup brown sugar
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup water
  • 3/4 cup raspberry jam

Directions

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

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