raspberry coconut macaroons Easy Recipe for a Sweet Treat

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Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
In a large bowl, combine shredded coconut, sweetened condensed milk, vanilla extract, and salt. Mix well.
Gently fold in the raspberries, being careful not to crush them too much.
Drop rounded tablespoons of the mixture onto the prepared baking sheet, leaving some space between each macaroon.
Bake for 18-22 minutes, or until the edges are golden brown.
Let the macaroons cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

For a richer flavor, you can add a pinch of almond extract.
If using frozen raspberries, make sure to drain any excess liquid after thawing.
Store macaroons in an airtight container at room temperature for up to 3 days.