I’m always on the lookout for lactose free desserts because my grandmother has allergies to dairy. I hate showing up to a family gathering with something she can’t eat. If I do make something that does have dairy then I try to also bring something that she can have. This last Saturday we had a BBQ over at my Aunts house and I brought these cookies for my grandma. These Raspberry Coconut Cookies were very good. They are soft and yummy with the raspberry filling. As a matter of fact my son was so disappointed to find out that there wasn’t one left to put in his lunch today! I found the recipe in one of my Taste of Home Cooking School magazines.
The ingredients are:
- 1/2 cup shortening
- 1/2 cup packed brown sugar
- 6 Tablespoons sugar
- 1 egg
- 1/4 cup water
- 1/2 teaspoon almond extract
- 1-1/2 cups plus 2 Tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 Cup flaked coconut
- 1/3 cup seedless raspberry jam
- In a large bowl, cream shortening and sugars until light and fluffy. Beat in the egg, water and extract. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Stir in coconut (dough will be sticky).
- Set aside 2/3 cup dough; roll remaining dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a 3/8-in. deep indention in the center of each ball. Fill each with 1/2 teaspoon jam. Cover jam with a teaspoon of reserved dough; seal and reshape into a ball (I didn’t pick dough balls back up to reshape. I just patted dough over the raspberry filling sealing the dough as best as I could). Repeat.
- Bake at 375 degrees for 10-12 minutes or until lightly browned. Remove to wire racks to cool.