Recipes and Cooking Coconut-Raspberry Delights 4.8 (5) Add your rating & review The delightful flavors of chocolate, toasted coconut, and tangy raspberries mesh beautifully in this dropped cookie recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Bake Time: 20 mins Stand Time: 30 mins Total Time: 1 hrs 35 mins Servings: 40 Yield: 40 Jump to Nutrition Facts Ingredients 1 7 ounce package flaked coconut (2 2/3 cups) ⅔ cup sugar ⅓ cup all-purpose flour ¼ teaspoon salt 3 egg whites, slightly beaten ½ teaspoon almond extract 4 ounce chocolate-flavor candy coating, chopped ¼ cup seedless raspberry jam or preserves Directions Preheat oven to 325 degrees F. Line cookie sheets with parchment paper; set aside. In a medium bowl, stir together coconut, sugar, flour, and salt. Stir in egg whites and almond extract. Drop coconut mixture by teaspoons 1 inch apart onto prepared cookie sheets, making 3/4- to 1-inch mounds. Lightly flour your thumb and press into the center of each mound to make an indentation. Bake in preheated oven about 20 minutes or until edges are golden. If necessary, use the rounded side of a teaspoon to press indentations again. Cool cookies completely on cookie sheets. Carefully remove cookies from cookie sheets. In a heavy small saucepan, heat and stir candy coating over low heat until melted. Carefully dip the bottom of each cooled cookie into the melted candy coating, letting excess drip off. Place cookies, candy coating sides up, on parchment paper or waxed paper; let stand about 30 minutes or until candy coating sets. To fill cookies, just before serving, spoon about 1/4 teaspoon of the preserves into the indentation in each cookie. Makes about 40 cookies. Tips Layer unfilled cookies between pieces of waxed paper in an airtight container; cover. Store in the refrigerator for up 1 week or freeze for up to 3 months. Thaw cookies, if frozen. Fill as directed in Step 5. Rate it Print Nutrition Facts (per serving) 63 Calories 3g Fat 9g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 40 Calories 63 % Daily Value * Total Fat 3g 4% Saturated Fat 2g 10% Sodium 33mg 1% Total Carbohydrate 9g 3% Protein 1g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.