Recipe: Raspberry Coconut Cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: Makes 50-54 cookies
Ingredients:
- 3 1/4 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1/2 cup unsalted butter, softened
- 1/2 cup shortening
- 1 cup brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 1/2 cup water
- 1 tsp almond extract
- 1 cup flaked coconut
- Raspberry jam, for filling
Instructions:
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Prepare the Dough:
- In a medium bowl, combine flour, salt, and baking soda. Stir well to blend.
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Cream the Wet Ingredients:
- In a separate large bowl, cream together the softened butter, shortening, brown sugar, granulated sugar, and eggs until thoroughly combined and creamy.
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Add Flavorings:
- Mix in water and almond extract until well incorporated.
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Combine Dry and Wet Mixtures:
- Gradually add the flour mixture to the wet ingredients, mixing until just combined.
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Incorporate Coconut:
- Stir in the flaked coconut until evenly distributed throughout the dough.
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Shape and Fill:
- Preheat the oven to 400°F (200°C). Shape the dough into 1-inch balls and place them 2 inches apart on an ungreased cookie sheet. Using the end of a wooden spoon handle dipped in water to prevent sticking, make an indentation in the center of each cookie.
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Fill with Raspberry Jam:
- Spoon raspberry jam into each indentation, filling it generously.
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Bake:
- Bake the cookies in the preheated oven for 10 to 12 minutes, or until lightly golden brown around the edges.
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Cool and Serve:
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Enjoy:
- Once cooled, these delightful Raspberry Coconut Cookies are ready to be enjoyed with a cup of tea or coffee!
These cookies combine the soft, buttery texture with the delightful flavors of coconut, almond, and raspberry jam, making them perfect for any dessert table or afternoon treat. They are easy to make and sure to be a hit with family and friends alike!
