Coconut And Raspberry Swirl Cookies Recipes

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RASPBERRY SWIRL COOKIES



Raspberry Swirl Cookies image

Sugar cookies are swirled with raspberry jam, coconut, and walnuts and topped with almond glaze. They start from refrigerator dough. I make these for Christmas and Valentine's Day and I always get asked for the recipe.

Provided by IIJUAN12

Categories     Desserts     Cookies     Filled Cookie Recipes

Time 1h35m

Yield 32

Number Of Ingredients 7

½ cup flaked coconut
¼ cup walnuts
½ cup raspberry jam
1 (18 ounce) package refrigerated sugar cookie dough
¾ cup confectioners' sugar
1 ¾ tablespoons water
½ teaspoon almond extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spread coconut and walnuts onto a baking sheet.
  • Bake in the preheated oven until coconut and walnuts are toasted, 5 to 7 minutes. Remove from oven and finely chop walnuts.
  • Combine raspberry jam, coconut, and walnuts together in a bowl.
  • Divide cookie dough in half. Roll 1/2 the dough into a 12x7-inch rectangle on a lightly floured surface. Spread half the jam mixture over rolled dough to within 1/2 inch of the edges. Carefully roll dough, jelly roll-style, around filling; pinch side seam to seal roll, keeping ends open. Repeat with remaining dough and jam mixture. Wrap each dough roll in plastic wrap and refrigerate until firm, about 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from rolls.
  • Cut dough into 1/4-inch thick slices and arrange on a baking sheet.
  • Bake in the preheated oven until edges just begin to brown, 7 to 9 minutes. Cool cookies for 1 minute on the baking sheet and transfer to wire racks.
  • Whisk confectioners' sugar, water, and almond extract together in a bowl until smooth; drizzle over warm cookies.

Nutrition Facts : Calories 109.4 calories, Carbohydrate 16.1 g, Cholesterol 1.7 mg, Fat 4.9 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 1.5 g, Sodium 59.6 mg, Sugar 10.4 g

RASPBERRY-COCONUT BARS



Raspberry-Coconut Bars image

These delicious coconut bars are made out of a cookie dough layer, raspberry jam, and a sweet coconut topping. A treat throughout the year.

Provided by Steve Kochin

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 55m

Yield 24

Number Of Ingredients 14

1 cup unsalted butter, softened
2 tablespoons white sugar
¼ cup milk
2 egg yolks
2 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups seedless raspberry jam
4 eggs
½ cup all-purpose flour
2 cups sugar
2 tablespoons softened butter, plus more for baking dish
4 teaspoons vanilla extract
1 (14 ounce) package sweetened flaked coconut

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Cream butter and sugar together in a bowl using an electric mixer. Add milk and egg yolks; mix dough to combine. Combine 2 1/2 cups flour, baking powder, and salt in a small bowl; add to dough and mix to combine. Press cookie layer into the prepared baking pan.
  • Spread raspberry jam over the base layer in the baking pan.
  • Beat eggs in a bowl until foamy. Add flour and keep beating until bright yellow. Mix in sugar and softened butter; beat until well combined. Stir in coconut. Spoon topping evenly over jam.
  • Bake in the preheated oven for 20 minutes. Turn the pan so bars bake evenly. Continue baking until topping is set, 15 to 20 minute more. Remove from oven and cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 366.6 calories, Carbohydrate 56.9 g, Cholesterol 71.2 mg, Fat 14.6 g, Fiber 2 g, Protein 3.6 g, SaturatedFat 10.2 g, Sodium 205.7 mg, Sugar 41 g

RASPBERRY SWIRLS



Raspberry Swirls image

My mother-in-law shared the recipe for these old-fashioned cookies. Swirls of raspberry jam give them a yummy Yuletide twist. -Marcia Hostetter, Canton, New York

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 8 dozen.

Number Of Ingredients 11

1 cup butter, softened
2 cups sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
3-3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 jar (12 ounces) seedless raspberry jam
1 cup sweetened shredded coconut
1/2 cup finely chopped pecans

Steps:

  • Cream butter and sugar until light and fluffy. Beat in eggs and extracts. In another bowl, combine flour, baking powder and salt; add to creamed mixture and mix well. Cover and chill at least 2 hours. , Divide dough in half. On a lightly floured surface, roll each half into a 12x9-in. rectangle. Combine the jam, coconut and pecans; spread over rectangles. Carefully roll up, starting with the long ends, into tight jelly rolls. Wrap in plastic. Refrigerate overnight or freeze for 2-3 hours. , Preheat oven to 375°. Cut into 1/4-in. slices; place on greased baking sheets. Bake until lightly browned, 10-12 minutes. Cool cookies on wire racks.

Nutrition Facts : Calories 141 calories, Fat 6g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 112mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.

RASPBERRY COCONUT COOKIES



Raspberry Coconut Cookies image

These are so good,soft cookie with some of my favourite flavors of coconut,almond and raspberry. Very easy to make.

Provided by Rinder

Categories     Dessert

Time 30m

Yield 50-54 serving(s)

Number Of Ingredients 12

3 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/2 cup butter (I use Imperial marg.)
1/2 cup shortening
1 cup brown sugar
3/4 cup granulated sugar
2 eggs
1/2 cup water
1 teaspoon almond extract
2 cups flaked coconut
raspberry jam

Steps:

  • Combine flour, soda and salt, stir well to blend.
  • In another bowl, cream butter, shortening, sugars and eggs thoroughly.
  • Add water and almond extract, mix well.
  • Mix in flour mixture.
  • Stir in coconut.
  • Shape into balls, place 2" apart on a ungreased cookie sheet Make an indentation in each cookie (I use the end of a wooden spoon which I run under water so it doesn't stick to dough) Fill with raspberry jam.
  • Bake@ 400 for 10 to 12 mins.
  • Yield 50 to 54 cookies.

Nutrition Facts : Calories 109.4, Fat 5.1, SaturatedFat 2.6, Cholesterol 13.3, Sodium 97.1, Carbohydrate 14.9, Fiber 0.3, Sugar 8.6, Protein 1.2

COCONUT RASPBERRY COOKIES



Coconut Raspberry Cookies image

A coconut cookie with a raspberry jam filled center. You may also use lemon filling, strawberry, peach - whatever your preference.

Provided by Martha Driedger

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h30m

Yield 20

Number Of Ingredients 12

3 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon baking powder
2 cups flaked coconut
1 ½ cups margarine, softened
¾ cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
¼ cup water
¾ cup raspberry jam

Steps:

  • 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 onto 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.

Nutrition Facts : Calories 332.6 calories, Carbohydrate 44.4 g, Cholesterol 18.6 mg, Fat 16.2 g, Fiber 1.3 g, Protein 3.3 g, SaturatedFat 4.5 g, Sodium 379.3 mg, Sugar 25.9 g

RASPBERRY SWIRL COOKIES



Raspberry Swirl Cookies image

Beautiful delicate sugar cookie with red swirls of raspberry/coconut/walnut filling. I've been making these since I was 11, and I can't count how many times I've been asked for the recipe. I usually toast the coconut and walnuts for the raspberry filling. I love to make these as gifts or for cookie exchanges around Christmas. I think these came from a magazine, maybe "Southern Living."

Provided by ShaGun

Categories     Dessert

Time 28m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 10

1/2 cup butter, softened (not margarine)
1 cup sugar
1 large egg
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup raspberry jam
1/2 cup coconut
1/3 cup finely chopped walnuts

Steps:

  • Stir butter until smooth. Beat in sugar. Add egg and vanilla; beat well.
  • In a separate bowl combine flour, baking powder, and salt. Add to creamed mixture, beating well.
  • Shape dough into a ball. Wrap in plastic wrap and chill 2 hours.
  • Meanwhile, combine all ingredients for raspberry filling.
  • On floured wax paper roll dough into a 12x9 inch rectangle. Spread Raspberry Filling evenly to within 1/2-inch of edges. Carefully roll dough jellyroll fashion, starting at long end and peeling wax paper from dough as you roll. Pinch side seam to seal (leave ends open). Wrap in plastic wrap and chill 1 hour.
  • Unwrap and cut into 1/4-inch slices. Place 2-inches apart on greased cookies sheets. Bake at 375° for 8-10 minutes or just before cookies begin to brown.

Nutrition Facts : Calories 105.2, Fat 4.2, SaturatedFat 2.4, Cholesterol 11.9, Sodium 53.5, Carbohydrate 15.9, Fiber 0.5, Sugar 8.9, Protein 1.2

RASPBERRY SWIRL COOKIES



Raspberry Swirl Cookies image

Categories     Cookies     Berry     Dessert     Bake     Christmas     Thanksgiving     Kid-Friendly     Quick & Easy     Raspberry     Coconut     Walnut     Vanilla     Winter     Edible Gift     Jam or Jelly     Bon Appétit     Small Plates

Yield Makes 2 dozen

Number Of Ingredients 10

2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup raspberry jam
1/2 cup sweetened flaked coconut
1/4 cup chopped toasted walnuts

Steps:

  • Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add sugar and beat until blended. Beat in egg and vanilla. Add flour mixture and beat until moist clumps form. Gather dough into ball. Flatten and shape into rectangle. Wrap in plastic and refrigerate until cold, at least 1 hour. (Can be made 1 day ahead. Keep refrigerated. Soften dough slightly before rolling out.)
  • Roll out dough on lightly floured surface to 13x10-inch rectangle (about 1/4 inch thick). Mix jam and coconut in small bowl to blend. Spread over dough, leaving 1/2-inch plain border. Sprinkle nuts evenly over jam mixture. Starting at one long side, roll up dough jellyroll style into 13x2 1/2-inch log. Wrap in plastic and chill 30 minutes.
  • Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Unwrap cookie log; cut 1/2 inch off each end and discard. Cut remaining log crosswise into 1/2-inch-thick rounds. Arrange rounds, cut side down, on prepared sheets, spacing 1 inch apart; reshape into neat rounds, if desired. Bake cookies until edges and bottom are golden, about 20 minutes. Transfer cookies to racks and cool.

DATE SWIRL COOKIES



Date Swirl Cookies image

My granddaughter nicknamed my mother Cookie Grandma because she made wonderful cookie-including these crisp and chewy treats. -Donna Grace, Clancy, Montana

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4 dozen.

Number Of Ingredients 15

FILLING:
2 cups chopped dates
1 cup water
1 cup sugar
1 cup chopped nuts
2 teaspoons lemon juice
DOUGH:
1 cup butter, softened
1 cup packed brown sugar
1 cup sugar
3 large eggs, room temperature
1 teaspoon lemon extract
4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda

Steps:

  • In a saucepan, combine filling ingredients. Cook over medium-low heat, stirring constantly, until mixture becomes stiff, 15-20 minutes. Chill. , For dough, cream butter and sugars in a bowl. Add eggs, one at a time, beating well after each addition. Add extract. Combine flour, salt and baking soda; gradually add to creamed mixture and mix well. Chill for at least 1 hour. , On a lightly floured surface, roll out half of the dough to a 12x9-in. rectangle, about 1/4 in. thick. Spread with half of the filling. Roll up, starting with the long end. Repeat with remaining dough and filling. Wrap in plastic; chill overnight. , Cut rolls into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Cool on wire racks.

Nutrition Facts : Calories 160 calories, Fat 6g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 105mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.

COCONUT RASPBERRY BARS



Coconut Raspberry Bars image

While mixing a batch of plain bars, I was inspired to add raspberry preserves and flaked coconut to the dough...and wound up with these yummy treats, now a family favorite. -Amanda Denton, Barre, Vermont

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 10

3/4 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking powder
2 cups sweetened shredded coconut, divided
1/2 cup chopped walnuts
1 jar (12 ounces) raspberry preserves
1 cup white baking chips

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine flour and baking powder; gradually beat into creamed mixture. Stir in 1-1/4 cups coconut and walnuts. , Press 3/4 of the dough into a greased 13x9-in. baking pan. Spread with preserves. Sprinkle with chips and remaining 3/4 cup coconut. Crumble remaining dough over the top; press lightly. , Bake until golden brown, 30-35 minutes. Cool in pan on a wire rack. Cut into bars.

Nutrition Facts : Calories 253 calories, Fat 13g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 81mg sodium, Carbohydrate 34g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.

RASPBERRY NUT PINWHEELS



Raspberry Nut Pinwheels image

I won first prize in a recipe contest with these yummy swirl cookies. The taste of raspberry and walnuts really comes through and they're so much fun to make!

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 3-1/2 dozen.

Number Of Ingredients 8

1/2 cup butter, softened
1 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 cup seedless raspberry jam
3/4 cup finely chopped walnuts

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture., Roll out dough between 2 sheets of waxed paper into a 12-in. square. Remove waxed paper. Spread dough with jam; sprinkle with nuts. Roll up tightly, jelly-roll style; cover. Refrigerate until firm, about 2 hours., Preheat oven to 375°. Uncover dough and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges are light brown, 9-12 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 79 calories, Fat 4g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 27mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

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