If you’re craving a sweet, chewy treat that combines the tropical flavor of coconut with the tartness of juicy raspberries, then these Coconut Raspberry Cookies are your new go-to. Picture biting into a soft cookie with a delicate crunch on the outside, and a burst of fresh raspberry and coconut flavor in every bite. It’s like a little vacation for your taste buds, and trust me, you’ll want to make these again and again. Whether you’re baking for a special occasion or just because, these cookies will quickly become your favorite indulgence!
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
Why You’ll Love Coconut Raspberry Cookies
This recipe is more than just about the ingredients—it’s about enjoying something special without a lot of fuss. Here’s why this cookie recipe is sure to become your new baking favorite:
Perfect Balance of Flavors: The sweet coconut and tangy raspberries work so beautifully together in each bite, creating a symphony of flavors that will have everyone asking for the recipe.
Quick and Easy: These cookies are simple to make, requiring just a few pantry staples and minimal effort. The hardest part is waiting for them to cool down!
Chewy and Crispy: The combination of coconut and raspberries creates a chewy texture while a hint of crispiness around the edges takes these cookies to the next level.
Perfect for Any Occasion: Whether you’re enjoying them with a cup of coffee in the afternoon or bringing them to a potluck, these cookies fit right in. They’re casual yet special enough to impress.
Ingredients
Here’s what you’ll need to make these delicious Coconut Raspberry Cookies:
Shredded Coconut: The main ingredient that gives these cookies that tropical coconut flavor and chewy texture. Make sure to use sweetened shredded coconut for the right balance of sweetness.
Raspberries: Fresh raspberries are ideal, but frozen ones work just as well. The fruit adds a burst of tartness that balances the sweetness of the coconut and cookie dough.
Butter: Use unsalted butter for the best flavor. It helps create a tender, rich base for the cookies.
Sugar: Both granulated sugar and brown sugar are used in this recipe to create a perfect balance of sweetness and richness.
Eggs: Eggs bind the dough together and help create the perfect chewy texture.
Vanilla Extract: A splash of vanilla enhances the overall flavor, complementing the coconut and raspberry.
Baking Powder: This helps the cookies rise and become light and fluffy.
Flour: All-purpose flour creates the structure for the cookies, giving them the right consistency without being too dense.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Here’s how to make these Coconut Raspberry Cookies:
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This step ensures that the cookies bake evenly from the moment they go in.
Prepare the Cookie Dough: In a large bowl, beat the butter, sugar, and brown sugar together until creamy. Add in the eggs, one at a time, and mix well. Stir in the vanilla extract. Gradually add the flour and baking powder, mixing until the dough comes together.
Add Coconut and Raspberries: Gently fold in the shredded coconut, followed by the fresh raspberries. Be careful not to crush the raspberries too much—they’ll create little pockets of flavor in each cookie.
Form the Cookies: Use a spoon or cookie scoop to portion out the dough onto a lined baking sheet. Leave some space between each cookie to allow them to spread slightly while baking.
Bake the Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are golden and the tops are set. Be careful not to overbake, as you want the cookies to stay chewy on the inside.
Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The cookies will firm up as they cool, but they’ll still be perfectly chewy and soft.
How to Serve Coconut Raspberry Cookies
These Coconut Raspberry Cookies are perfect on their own, but here are a few ideas for serving them:
With a Hot Drink: Pair them with a warm cup of tea, coffee, or hot chocolate for the ultimate treat during cozy afternoons.
For a Dessert Table: These cookies make a beautiful addition to any dessert spread, especially during holiday gatherings or celebrations.
As a Sweet Snack: Perfect for an afternoon pick-me-up or as a quick snack when you’re craving something sweet.
With a Scoop of Ice Cream: Sandwich two cookies together with a scoop of vanilla or coconut ice cream for an extra indulgent treat.
Additional Tips
Here are some extra tips to ensure your cookies come out perfectly every time:
Don’t Overmix the Dough: Overmixing can make the cookies dense. Mix until everything is just combined to ensure a light, airy texture.
Use Room Temperature Butter: Room-temperature butter will mix more easily and result in a smoother dough, ensuring better cookie texture.
Don’t Overbake: For chewy cookies, bake until the edges are golden, but the centers are still soft. The cookies will continue to firm up as they cool.
Store Properly: Store leftover cookies in an airtight container at room temperature for up to 4 days. If you need them to last longer, freeze them for up to 3 months.
Customize the Fruit: While raspberries are a star here, feel free to use other berries like blueberries or blackberries if you prefer a different flavor.
FAQ Section
Q1: Can I use frozen raspberries instead of fresh?
A1: Yes! Frozen raspberries work great in this recipe. Just make sure to thaw and drain them well to avoid excess moisture in the dough.
Q2: Can I make these cookies dairy-free?
A2: You can substitute the butter with a dairy-free alternative like margarine or coconut oil, and choose a dairy-free whipped topping for the same creamy texture.
Q3: Can I double this recipe?
A3: Absolutely! If you need more cookies, simply double the ingredients. You may need to bake in batches to ensure even cooking.
Q4: Can I add chocolate chips to these cookies?
A4: Yes, adding some chocolate chips would make these even more indulgent! They’d pair wonderfully with the coconut and raspberries.
Q5: Can I make the dough ahead of time?
A5: Yes, you can prepare the dough in advance and store it in the fridge for up to 2 days before baking. Just scoop and bake when you’re ready!
Q6: How do I store leftover cookies?
A6: Store your leftover cookies in an airtight container at room temperature for up to 4 days. They’ll stay soft and delicious.
Q7: How can I make these cookies even more coconut-flavored?
A7: You can add a bit of coconut extract to the dough for an extra coconut boost, or top the cookies with toasted coconut flakes before baking.
Q8: Can I freeze these cookies?
A8: Yes! Freeze the baked cookies in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag for up to 3 months. Simply thaw them when you’re ready to enjoy.
Q9: What if I don’t have a cookie scoop?
A9: No problem! You can use a spoon to scoop out dough and roll it into balls with your hands. Just make sure they’re about the same size for even baking.
Q10: Can I use sweetened coconut flakes?
A10: Yes, sweetened coconut flakes work wonderfully in this recipe, as they add extra sweetness that balances the tart raspberries.
Conclusion
These Coconut Raspberry Cookies are the perfect mix of chewy, sweet, and tangy, with just the right amount of coconut and fruit flavor. They’re simple to make, delightfully indulgent, and guaranteed to disappear in no time. Whether you’re baking for yourself or sharing with friends and family, these cookies are sure to be a hit. So grab your ingredients and get ready to enjoy a batch of these irresistible treats!
Print
Coconut Raspberry Cookies
- Prep Time: 15
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These buttery thumbprint cookies are rolled in toasted shredded coconut and filled with sweet raspberry jam, making them a perfect addition to holiday cookie platters.
Ingredients
- 1 cup unsalted butter, chilled
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups unsweetened coconut flakes or shredded coconut
- 1/2 cup jam or preserves of your choice (raspberry recommended)
Instructions
- Prepare Oven and Baking Sheets:
Preheat your oven to 375°F and line two baking sheets with parchment paper. - Mix Dry Ingredients:
In a medium bowl, combine flour and salt, then set aside. - Cream Butter and Sugar:
In a large bowl, cream together the chilled butter and brown sugar using an electric mixer until creamy (about 2 minutes). - Separate Eggs:
Separate the eggs, placing the egg whites in a small bowl and gently beating them for an egg wash. Add the egg yolks to the butter mixture and mix well. Stir in vanilla extract. - Make Cookie Dough:
Gradually add the flour mixture to the butter mixture, mixing until a soft dough forms that pulls away from the sides of the bowl. Cover with plastic wrap and chill in the refrigerator for 30 minutes. - Form and Coat Cookies:
Pour the coconut flakes into a small bowl. Roll dough into 1-inch balls, dip each in the egg wash, and roll in the coconut flakes to coat. - Shape and Fill Cookies:
Place dough balls on the baking sheets. Use your thumb or the end of a wooden spoon handle to create indentations in the center of each cookie. Fill each indentation with jam, using a small measuring spoon or piping bag. - Bake:
Bake for 14 to 16 minutes, or until golden brown. Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 12g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg