Coconut Macaroon and Raspberry Crumble

Servings: 6-8 people

Ingredients:

Crust:

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and cut into small pieces

Coconut Macaroons:

• 1 cup sweetened shredded coconut
• 1/4 cup unsalted butter, softened
• 3 large eggs
• 1 teaspoon vanilla extract

Raspberry Filling:

• 2 cups fresh raspberries
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 2 tablespoons lemon juice

Instructions:

1. Preheat oven to 375°F (190°C).
2. Make the crust by combining flour, sugar, and salt in a bowl.
3. Add cold butter and use a pastry blender or fingers to work it into the dry ingredients until mixture resembles coarse crumbs.
4. Press crust mixture evenly into bottom of a 9x9-inch baking dish.
5. Bake for 20 minutes.

Coconut Macaroons:

1. In a separate bowl, combine coconut, sugar, and eggs.
2. Stir in softened butter and vanilla extract.
3. Drop rounded tablespoonfuls of the mixture onto the baked crust, leaving about 1 inch between each cookie.

Raspberry Filling:

1. Toss raspberries with granulated sugar and cornstarch in a bowl.

2. Let sit for 15 minutes to allow berries to release their juice.

3. Stir in lemon juice.

4. Spread raspberry mixture over the coconut macaroons.

5. Bake for an additional 25-30 minutes, or until top is golden brown and filling is bubbly.

6. Allow crumble to cool completely before serving.

Enjoy!