COCONUT AND RASPBERRY SWIRL COOKIES
Provided by Megan Mitchell
Categories dessert
Time 1h50m
Yield 18 to 20 cookies
Number Of Ingredients 9
Steps:
- Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment.
- Combine the butter and sugar in a stand mixer fitted with the paddle attachment. Beat on low speed then gradually increase the speed to medium, until lightly and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl.
- With the machine running on medium speed, add the eggs, one at a time, and beat until thoroughly combined after each addition. Scrape down the sides of the bowl, as necessary. Add the vanilla and almond extracts.
- Slowly add in the flour and salt with the machine running on low speed and mix until the dough comes together and no streaks of flour remain, about 1 minute. Add the coconut and mix on low speed just until combined, about 30 seconds.
- Fold in the raspberries with a silicone or rubber spatula. They will begin to break but try not to overwork the dough to keep them intact as much as possible.
- Scoop the dough with a medium (2-inch) ice cream scoop, flattening the dough against the bowl, and place 6 scoops at least 1 inch apart on the prepared baking sheet.
- Bake 1 sheet of cookies at a time for 6 minutes then rotate the sheet and continue baking until the bottoms of the cookies are golden brown and the tops have set, 4 to 6 minutes. Remove from the oven and transfer to a wire rack to cool completely. Repeat with the remaining dough.
- Serve or store in an airtight container for up to 4 days.
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