Coconut Macaroons with Raspberry Swirl

Introduction

These coconut macaroons are the perfect treat for any occasion. With their chewy coconut centers and sweet raspberry swirls, they're sure to delight both kids and adults alike.

Ingredients

• 1 cup unsweetened shredded coconut
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries
• Confectioners' sugar for dusting (optional)

Instructions

Step 1: Preheat and Prepare the Mixture

Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper.

In a medium bowl, whisk together the coconut, sugar, and salt. Set aside.

Step 2: Make the Coconut Macaroons

In a large bowl, use an electric mixer to beat the butter until it's creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the coconut mixture to the wet ingredients and mix until a dough forms.

Step 3: Roll Out the Dough

Roll out the dough on a lightly floured surface to about 1/4 inch thickness.

Step 4: Add the Raspberry Swirl

In a small bowl, mix together the fresh raspberries and 2 tablespoons of confectioners' sugar. Spoon the raspberry mixture onto one half of the dough, leaving a 1-inch border around the edges.

Fold the other half of the dough over the filling to form a triangle or rectangle shape, pressing the edges together to seal.

Step 5: Bake and Cool

Place the coconut macaroons on the prepared baking sheet and bake for 20-25 minutes or until lightly golden brown.

Remove from the oven and let cool on a wire rack for 10-15 minutes before transferring to a serving plate.

Variations

• For an extra sweet treat, dust with confectioners' sugar before serving.
• To make ahead, prepare the coconut dough up to a day in advance and store it in an airtight container. Assemble and bake on the day of serving.

Enjoy your delicious Coconut Macaroons with Raspberry Swirl!