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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Recipe Information
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)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
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.
Add in the egg and vanilla extract, mixing until fully incorporated.
Gradually add the dry ingredients into the wet mixture, mixing on low speed until a dough forms.
Gently fold in the shredded coconut and chopped raspberries, being careful not to over-mix to prevent the raspberries from breaking down too much.
Scoop tablespoons of dough and drop them onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
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.
Serve the cookies fresh or store them in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.8 g | 198% | |
| Saturated Fat | 93.4 g | 467% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 607 mg | 202% | |
| Sodium | 1785 mg | 78% | |
| Total Carbohydrate | 370.2 g | 135% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 216.7 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 182 mg | 14% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 661 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
