Raspberry Coconut Cookies
Delight your senses with these irresistible Raspberry Coconut Cookies—soft, buttery, and bursting with flavor! Featuring a perfect balance of tart fresh raspberries and sweet, nutty shredded coconut, these cookies are a unique twist on classic favorites. With just 15 minutes of prep time and a short bake in the oven, this recipe is ideal for beginners and seasoned bakers alike. The vibrant raspberries not only add a pop of color but also pair beautifully with the chewy texture of coconut, creating a cookie that's both visually stunning and heavenly to eat. Perfect for summer picnics, afternoon treats, or a sweet indulgence any time of year, these cookies are sure to impress. Store them in an airtight container to keep the magic alive for days—though they likely won’t last that long!
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Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.75 cups Unsalted butter (softened)
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar (packed)
- 1 large Egg
- 1.5 teaspoons Vanilla extract
- 1 cups Shredded unsweetened coconut
- 0.75 cups Fresh raspberries (chopped)
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Step 3
In a large mixing bowl, use a hand or stand mixer to cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Step 4
Add in the egg and vanilla extract, mixing until fully incorporated.
Step 5
Gradually add the dry ingredients into the wet mixture, mixing on low speed until a dough forms.
Step 6
Gently fold in the shredded coconut and chopped raspberries, being careful not to over-mix to prevent the raspberries from breaking down too much.
Step 7
Scoop tablespoons of dough and drop them onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
Step 9
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Serve the cookies fresh or store them in an airtight container at room temperature for up to 3 days.
Nutrition Facts
| Serving size | 814.1 grams (814.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2940 |
| Total Fat 154.80g | 198% |
| Saturated Fat 93.40g | 467% |
| Polyunsaturated Fat 2.00g | |
| Cholesterol 607mg | 202% |
| Sodium 1785mg | 78% |
| Total Carbohydrate 370.20g | 135% |
| Dietary Fiber 16.40g | 59% |
| Total Sugars 216.70g | |
| Protein 28.90g | 58% |
| Vitamin D 141IU | 707% |
| Calcium 182mg | 14% |
| Iron 11mg | 61% |
| Potassium 661mg | 14% |
Source of Calories