Coconut Macaroons with Raspberry and White Chocolate

Description

These sweet and chewy coconut macaroons are a delightful treat. The addition of fresh raspberries and white chocolate takes them to a whole new level.

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
• 1 cup white chocolate chips
• Confectioners' sugar, for dusting

Instructions

Step 1: Preheat and Prepare the Baking Sheet

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

Step 2: Mix the Coconut Mixture

In a large bowl, combine the shredded coconut, granulated sugar, and softened butter. Mix until well combined.

Step 3: Add the Eggs and Vanilla Extract

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 4: Fold in the Raspberries and White Chocolate Chips

Gently fold in the fresh raspberries and white chocolate chips into the coconut mixture.

Step 5: Scoop the Mixture onto the Baking Sheet

Scoop the mixture into balls, about 1 inch (2.5 cm) in diameter. Place them on the prepared baking sheet, leaving about 1 inch of space between each cookie.

Step 6: Bake and Cool

Bake for 18-20 minutes or until lightly golden brown. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips

• Use fresh raspberries for the best flavor.
• Don't overmix the coconut mixture, as this can make it dense and hard.
• Dust with confectioners' sugar just before serving.

Enjoy your delicious Coconut Macaroons with Raspberry and White Chocolate!