1/2 teaspoon almond extract (use vanilla if you don’t have)
1/2 pint (1 1/4 cups) fresh raspberries
Preheat oven to 325°F. Line two large baking sheets with parchment paper.
In a food processor, pulse the coconut for a minute. Add sugar, blend another minute. Add egg whites, salt and almond extract and blend for another minute. Add raspberries and pulse machine on and off in short bursts until they are largely, but not fully, broken down. (SK says 13 pulses and I do what she says - you should too). You can lightly lightly swirl the mixture together to incorporate the raspberry into the batter, but you can also just scoop precariously.
With a tablespoon measure or cookie scoop, scoop batter into 1-inch mounds. Arrange the cookies fairly close together since they won’t spread.
Bake cookies for 25 to 30 minutes, until they’re slightly toasted on top. Let them cool on the tray as they’ll firm up as they cool. Yay!