Ingredients and Weight:
- 2 cups all-purpose flour
- 1 cup (2 sticks) softened unsalted butter
- ¾ cup white sugar
- ½ cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup fresh or frozen raspberries
- ½ cup shredded coconut
Preparation Time:
- Preparation Time: 30 minutes
- Cooking Time: 15-20 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 350°F.
- In a large bowl, cream together the butter and both sugars until light and fluffy.
- Add the egg and vanilla extract, mixing well.
- Sift together the flour and baking soda, then gradually add it to the wet mixture.
- Stir in the fresh or frozen raspberries and shredded coconut.
- Drop cookie dough by the spoonful onto an ungreased cookie sheet, leaving enough space for the cookies to spread.
- Bake for 15-20 minutes or until edges are golden brown.
- Cool on a wire rack.
Nutritional Information: (per cookie)
- Calories: Approx. 250 calories (depending on the size of the cookies)
- Fat: 14g
- Carbohydrates: 33g
- Protein: 3g
Dish Characteristics:
- These cookies combine the flavors of coconut and raspberry, creating a unique and delicious combination.
- The cookies are crispy on the outside and soft on the inside, providing a delightful texture.
- The dish is suitable for American taste as it combines traditional cookie flavors with a tropical twist.
User Comments:
- "These cookies are fantastic! The combination of coconut and raspberry is so unique and tasty."
- "I love how these cookies are both crispy and soft at the same time. They're perfect for an afternoon snack."
- "These cookies are a great way to introduce a tropical flavor to a classic American dessert."
Special Precautions and Tips:
- Be sure to use fresh or frozen raspberries, as dried ones may not provide the desired flavor or texture.
- Handle the cookie dough gently to avoid crushing the raspberries.
- Adjust the baking time according to your oven or until the cookies reach your desired level of crispness.
