These bright, flavorful cookies are moist and addictive. And happen to be gluten-free!
Course:
Dessert
Cuisine:
American
Author: Leona Konkel
Ingredients
14ouncessweetened shredded coconut(1 bag)
⅔cupsugar
3egg whites
¼teaspoontable salt
½teaspoonalmond extract
6ouncesfresh raspberries(½ pint) (patted dry)
Instructions
Blend coconut for a minute in a food processor. Add sugar, then blend for another minute. Add egg whites, salt, and almond extract, and blend for another minute. Add raspberries and pulse the mixture on and off until the raspberries are mostly broken down. (No need to stir the mixture, unless you want it completely uniform. The cookies will bake fine.)
Scoop batter into 1-inch balls using a tablespoon measure. Place close together on a cookie sheet lined with parchment or Silpat. They won't spread much.
Bake cookies at 325F for 25-30 minutes, until the tops are slightly toasted. Let cool at least 10 minutes before removing them from the baking sheet. Store in a closed container.