This recipe is packed with rich summer flavors! As berries come into season and become more plentiful in grocery stores, I love finding ways to incorporate them into my baking. Paired with the nutty and smooth flavor of toasted coconut, and the deep creaminess of dark chocolate, these cookies will become a household favorite. 

Free from peanuts, tree nuts, dairy, egg, soy (unless you use shortening), fish and shellfish

1/4 cup unsweetened shredded coconut
1/2 cup lard or shortening (shortening contains soybean oil)
1/2 cup cane sugar
1 banana, mashed
1 2/3 cup all purpose flour
1 1/2 tsp baking soda
2 tbsp. baking powder
a pinch of salt
1/4 cup Enjoy Life mini chocolate chips
1/4 pint fresh raspberries

Preheat the oven to 375F and line a baking sheet with parchment paper.

Toast the coconut in a dry pan for a few minutes on medium heat, until it turns golden brown and smells fragrant.

Cream the lard, sugar, and banana in a large mixing bowl. Add the flour, baking powder, baking soda, and salt and mix until it begins to form a dough. Add the chocolate chips and continue mixing, then use your hands to bring it together into a ball. Cut the dough into 8 equal pieces.

Flatten out each piece into a disk and place 2 or 3 fresh raspberries in the center. Close the dough around the berries and pinch the top closed, then place on the baking sheet and squish it flat into a circle. Bake for 8 - 10 minutes, depending on how crispy you like your cookies.

Serve warm! Makes 8 large cookies