Okay, full disclosure: I have a weakness for anything that combines coconut and bright raspberry. Picture this — my kitchen looks like a tropical confetti party, the air smells like toasted coconut and jam, and I’m dangerously close to eating the whole batch before photographing them. These Coconut Raspberry Cookies are the lovechild of a thumbprint cookie and a buttery drop cookie: crisp at the edges, tender and slightly chewy inside, with a sweet-tart raspberry center that pops against toasted coconut. They behave like crowd-pleasers at bake sales, but also like something you sneak to the couch with and claim you only ate one. Ready? Let’s make your kitchen smell like a sunny beach with berry jam breezes.
Quick Facts
- Yield: Serves 24 cookies
- Prep Time: 20 minutes (plus 30 minutes chill)
- Cook Time: 10–12 minutes per batch
- Total Time: ~1 hour including chilling
Why This Recipe is Awesome
These cookies strike a perfect balance between buttery richness and bright raspberry zip. You get toasted coconut crunch, soft interiors, and little jewel-like centers of jam that glint in the light. They taste fancy but they stay wonderfully easy — it’s so simple your oven could probably handle it on its own. Who doesn’t love cookies that look impressive but don’t require a pro pastry degree?
Ingredients
For the Main Dish:
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 1/2 tsp almond extract (optional but lovely)
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp fine sea salt
- 1/2 cup sweetened or unsweetened shredded coconut
- 1/4 cup freeze-dried raspberries, crushed (optional, for extra tang)
- 1/2 cup raspberry jam (plus extra for topping if you like a glossy finish)
For the Sauce / Garnish (if applicable):
- 1/4 cup extra raspberry jam, warmed slightly to loosen (optional)
- 2 tbsp shredded coconut, toasted, for sprinkling (optional)
- Powdered sugar for dusting (optional)
How I Make It
Step 1:
Preheat the oven to 350°F. In a bowl, cream 1 cup butter with 1/2 cup granulated sugar and 1/2 cup brown sugar until light and fluffy — I use a hand mixer and stop when the mix looks pale and smells buttery. Add 1 egg, 1 tsp vanilla, and the optional 1/2 tsp almond extract. Scrape the sides so everything blends evenly.
Step 2:
Whisk together 2 cups flour, 1 tsp baking powder, and 1/4 tsp salt. Add the dry mix to the butter mixture in two batches and stir until just combined — don’t overmix or the cookies will toughen. Fold in 1/2 cup shredded coconut and the optional crushed freeze-dried raspberries for an extra pop of color and tartness.
Step 3:
Scoop the dough into rounded tablespoons and place them 2 inches apart on a parchment-lined baking sheet. Use your thumb or the back of a teaspoon to make a small well in the center of each dough ball. Spoon about 1/2 teaspoon of raspberry jam into each well — I like a little mound so it stays visible after baking. Chill the cookie tray in the fridge for 30 minutes if your dough feels soft; chilling helps the cookies hold their shape and gives neater edges.
Step 4:
Bake at 350°F for 10–12 minutes, rotating the pan halfway. Watch those edges — pull the pan when the edges turn golden and the centers set but still look slightly soft. You’ll smell toasted coconut and sweet jam bubbling — that’s your cue. Let cookies rest on the baking sheet for 5 minutes to set up, then transfer to a rack to cool completely.
Step 5:
Warm extra jam until glossy and brush lightly over the centers for shine, or sprinkle with toasted coconut while jam is tacky. Serve warm or at room temperature. The coconut will add a pleasant chew, and the jam plays like a bright little sun in each cookie.
Pro Tips
- Use room-temperature butter and egg for better emulsification and a tender crumb.
- Measure flour with the spoon-and-level method to avoid dense cookies — fluff, spoon into the cup, and level with a knife.
- Chill the dough if your kitchen feels warm; it prevents the cookies from spreading too thin.
- Toast the shredded coconut in a dry skillet until fragrant and golden for a nutty boost — watch it closely, it browns fast.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap regular flour with a 1:1 gluten-free flour blend; expect slightly crumblier texture.
- Use coconut oil or vegan butter to make the cookies dairy-free — texture shifts a bit firmer in the center.
- Replace raspberry jam with apricot or strawberry preserves if needed; flavor moves sweeter and less tart.
- For egg-free: try a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 minutes) — cookies will be slightly denser.
Variations & Tips
- Add 1/2 cup white chocolate chips for a sweet contrast to the tart jam.
- Mix in 1 tsp lemon zest for extra brightness — lemon and raspberry adore each other.
- Turn them into sandwich cookies: bake slightly smaller rounds and spread jam between two cookies.
- Make cookie bars by pressing the dough into a pan, dolloping jam, and swirling for a marbled look.
- For a tropical spin, fold in chopped macadamia nuts and use mango jam instead.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Make the dough, shape into balls, and freeze on a tray. Once solid, bag them. Bake from frozen — add 1–2 minutes to the bake time. Store baked cookies in an airtight container for up to 4 days, or freeze for up to 2 months.
- Can I double the recipe?
- Sure thing. Use two baking sheets and rotate racks halfway through baking if your oven runs hot. Keep chill time the same to control spread.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Look for golden edges and centers that look set but still slightly soft — they firm up as they cool. The bottoms should be just beginning to turn light brown.
- What if I don’t have ingredient X?
- No panic. No jam? Use a spoonful of preserves or a few crushed freeze-dried raspberries mixed with a little honey. No coconut? Add chopped nuts or extra oats for texture.
How I Like to Serve It
I enjoy these cookies with a mug of strong coffee in the morning, or stacked on a pretty plate at a summer picnic. They pair well with vanilla ice cream for an easy dessert, and they travel nicely to potlucks — they don’t get soggy fast. In winter, the jam feels like a bright, sunny surprise; in summer, the coconut brings a little tropical breeze to the table.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months.
- Reheat gently in a 350°F oven for 3–4 minutes to revive crisp edges and warm the jam.
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade Coconut Raspberry Cookies. They taste like a treat you bought at a bakery but come out of your own oven, and that feels pretty great.