Raspberry Coconut Macaroons

Ingredients

• 1 cup (200g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 cup (120g) shredded coconut
• 1 cup (120g) chopped fresh raspberries
• 1 teaspoon salt
• Confectioners' sugar, for dusting

Instructions

Step 1: Prepare the Coconut Macaroons

In a medium-sized bowl, whisk together the flour and salt. In a separate large bowl, use an electric mixer to beat together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.

Step 2: Mix in the Coconut Flakes

Gradually mix in the flour mixture until just combined, being careful not to overmix. Stir in the shredded coconut flakes.

Step 3: Chill the Dough

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 1 hour.

Step 4: Shape the Macaroons

Use a cookie scoop or spoon to drop rounded balls of dough onto a parchment-lined baking sheet. You should end up with around 20-25 macaroons, depending on size.

Step 5: Bake the Macaroons

Bake in a preheated oven at 325°F (165°C) for 18-20 minutes or until lightly golden brown.

Step 6: Make the Raspberry Topping

In a small bowl, mix together the chopped fresh raspberries and confectioners' sugar. Set aside.

Step 7: Assemble the Macaroons

Allow the macaroons to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, top each macaroon with a spoonful of the raspberry mixture and serve immediately.

Notes

• These macaroons are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 3 days.
• You can also add a sprinkle of confectioners' sugar on top of each macaroon before serving for extra texture.