Raspberry Walnut Coconut Filling Recipe
One of the advantages to using this filling is that it is so quick to stir together. Although I prefer to toast the walnuts to bring out their flavor, it isn’t absolutely necessary, and if you’re in a hurry, you may skip that step; the filling will still taste good. Store-bought raspberry jam works well in this filling, but if you happen to have some homemade raspberry jam in the freezer (the uncooked kind), the filling will be even better.
For a change, substitute high-quality semi-sweet chocolate chips or chopped chocolate for either the coconut or the walnuts. Or, if you want, you may cut the walnuts down to 1 cup and the coconut to 3/4 cup and add 3/4 cup of chocolate chips or chopped chocolate. You may also substitute various flavors of jam such as blackberry, strawberry, apricot, or peach.
Raspberry Walnut Coconut Filling
About 4 cups filling, enough to fill 6 dozen Hamantashen or 12 dozen thumbprint cookies
1 1/2 cups walnut(s)
1 1/2 cups raspberry jam
1 cup flaked coconut
- Preheat the oven to 350°.
- Place the walnuts on a baking sheet
- Bake the walnuts for 8-10 minutes, or until they begin to smell good, and they are beginning to turn brown.
- Remove the walnuts from the oven and let cool.
- Finely chop the walnuts.
- Transfer them to a bowl.
- Mix the walnuts with the raspberry jam and coconut.
Amount Per Serving
Calories 62 Calories from Fat 25
Percent Total Calories From: Fat 41% Protein 4% Carb. 55%
Nutrient Amount per Serving
Total Fat 3 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 6 mg
Total Carbohydrate 8 g
Dietary Fiber 0 g
Sugars 0 g
Protein 1 g
Vitamin A 0% Vitamin C 1% Calcium 0% Iron 1%
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