Coconut Raspberry Cookies

Recipe View 5 mins Preheat your oven to 375°F (190°C). (5 minutes)

Recipe View 5 mins In a medium bowl, whisk together the flour, baking soda, salt, baking powder, and flaked coconut. Set aside. (5 minutes)

Recipe View 3 mins In a large bowl, using an electric mixer, cream together the softened margarine (or butter), brown sugar, and granulated sugar until light and fluffy. (3 minutes)

Recipe View 2 mins Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and water until well combined. (2 minutes)

Recipe View 5 mins Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. If the dough seems too sticky, add flour, 1 tablespoon at a time, until it reaches a manageable consistency. (5 minutes)

Recipe View 10 mins Roll the dough into walnut-sized balls. Place them 2 inches apart on ungreased baking sheets. (10 minutes)

Recipe View 5 mins Use the back of a 1/2 teaspoon measuring spoon (or your thumb) to make a shallow indentation in the center of each cookie. (5 minutes)

Recipe View 8 mins Fill each indentation with about 1/2 teaspoon of raspberry jam. (8 minutes)

Recipe View 12 mins Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. (10-12 minutes)

Recipe View 10 mins Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely. (10 minutes)