Ingredients

• 3.5 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 0.5 teaspoons baking powder
• 2 cups flaked coconut
• 1.5 cups margarine , softened
• 0.75 cups brown sugar
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 0.25 cups water
• 0.75 cups raspberry jam

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 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.
3. 3 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.
4. 4 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 per serving