Description
Coconut raspberry cookies blend tropical sweetness with bright berry tang, creating a delightful treat. Rich, buttery crumbles melt with tangy raspberry center, inviting you to savor each delectable bite.
Ingredients
Scale
Main Ingredients:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups unsweetened coconut flakes or shredded coconut
- 2 large eggs
- 1 cup unsalted butter, chilled
Sweet Ingredients:
- 1/2 cup light brown sugar, packed
- 1/2 cup jam or preserves of your choice (raspberry recommended)
- 1 teaspoon pure vanilla extract
Seasoning Ingredients:
- 1/4 teaspoon salt
Instructions
- Activate the oven to 375°F and arrange parchment paper across two baking surfaces to ensure smooth cookie removal and prevent sticking.
- Sift flour and salt together in a medium mixing container, creating a uniform dry ingredient foundation for the cookie base.
- Using an electric mixer, transform chilled butter and brown sugar into a smooth, creamy consistency through vigorous blending for approximately two minutes.
- Delicately separate egg whites and yolks. Gently whip egg whites for a light coating technique and incorporate yolks into the butter mixture, followed by a splash of vanilla extract for enhanced flavor complexity.
- Gradually fold the flour mixture into the butter blend, developing a cohesive dough that cleanly separates from the bowl’s edges. Wrap the dough in plastic and refrigerate for half an hour to solidify and enhance texture.
- Prepare a shallow dish with coconut flakes. Craft uniform dough spheres, baptize them in egg wash, then roll thoroughly in coconut to create a crisp, textured exterior.
- Strategically position coconut-coated dough balls on prepared baking sheets. Create gentle indentations using thumb or wooden spoon handle, then meticulously fill each depression with raspberry jam using precise measuring tools or a piping apparatus.
- Transfer cookies to the preheated oven, baking until edges transform to a golden-brown hue. Allow brief cooling on baking sheets before migrating to a wire rack for complete temperature reduction.
Notes
- Chill the dough thoroughly to prevent spreading and help maintain the cookie’s shape during baking.
- Use fresh, high-quality raspberry jam for the most vibrant flavor and best results.
- Toast the coconut flakes beforehand for an extra nutty, caramelized flavor that adds depth to the cookies.
- Consider using gluten-free flour as a simple swap to make these cookies suitable for those with gluten sensitivities.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 145
- Sugar: 6 g
- Sodium: 65 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg