coconut raspberry cookies

Ingredients

• Servings: 5
• 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

Recipe

Preparation Time: 40 mins Cook Time: 10 mins Ready Time: 1 hr 30 mins


• preheat an oven to 375 degrees f (190 degrees c).
• 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.
• roll the dough into walnut-sized balls and place 2 inches apart ungreased baking sheets. make an indentation in each cookie using a 1/2 teaspoon size measuring spoon. fill each cookie with the raspberry jam.
• 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.