Coconut Macaroons with Raspberry and Dark Chocolate

Coconut Macaroons with Raspberry and Dark Chocolate

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup raspberry jam
• 1 cup dark chocolate chunks (at least 60% cocoa)

Instructions:

1. Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the coconut, sugar, flour, and salt.
3. In a large bowl, cream together the butter and eggs until light and fluffy. Add the vanilla extract and mix well.
4. Gradually add the coconut mixture to the wet ingredients and mix until just combined.
5. Scoop the dough into balls, about 1 inch (2.5 cm) in diameter. Place the balls onto the prepared baking sheet, leaving about 2 inches (5 cm) of space between each cookie.
6. Bake for 18-20 minutes or until lightly golden brown.
7. Allow the macaroons to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Filling and Topping:

• To assemble the cookies, sandwich a small amount of raspberry jam between two cooled macaroons.
• Top each cookie with a few pieces of dark chocolate chunks and refrigerate for at least 30 minutes to allow the flavors to meld together.