4 1/3 cups sweetened flaked coconut
2/3 cup sugar
3 egg whites
1/4 teaspoon flaked sea salt
1/2 teaspoon almond extract
1 1/4 cups fresh raspberries
Heat the oven to 325 F
Add the flaked coconut to a food processor and process for 1 full minute, stopping to scrape down the sides.
Add the sugar, and blend for an additional minute.
Add the egg whites, salt and almond extract, and blend for one additional minute.
Add the raspberries, and pulse until almost fully incorporated, but not quite (10 to 15 pulses). The dough should have a pink and white marbled effect.
Drop tablespoons of dough onto two baking sheets lined with parchment paper.
Bake 25 to 30 minutes, or until golden brown on top.
Let cool at least 10 minutes before serving.