Coconut Macaroons with Raspberry Jam Filling

Servings:

These bite-sized treats make 12-15 macaroons.

Ingredients:

For the Coconut Macaroons:

• 1 cup unsweetened shredded coconut
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract

For the Raspberry Jam Filling:

• 1/2 cup raspberry jam
• 1 tablespoon confectioners' sugar

Instructions:

To Make the Coconut Macaroons:

1. Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the coconut and sugar.
3. Add the softened butter and mix until well combined.
4. Beat in the eggs one at a time, followed by the vanilla extract.
5. Cover the mixture with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

To Shape the Macaroons:

1. Scoop tablespoon-sized balls of the coconut mixture onto the prepared baking sheet.
2. Bake for 18-20 minutes, or until lightly golden brown.
3. Allow the macaroons to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

To Make the Raspberry Jam Filling:

1. In a small bowl, mix together the raspberry jam and confectioners' sugar until smooth.

To Assemble the Macaroons:

1. Once the macaroons are completely cool, use a serrated knife to create a small indentation in the top of each cookie.
2. Spoon a small amount of the raspberry jam filling into the indentation.
3. Top with another coconut macaroon, pressing gently to adhere.

Tips and Variations:

• For an extra-special treat, drizzle the assembled macaroons with melted white chocolate or chopped fresh raspberries.
• Experiment with different flavor combinations by substituting other types of jam or preserves for the raspberry jam filling.
• Store any leftover macaroons in an airtight container at room temperature for up to 3 days.