Preheat oven to 325°F. Line two large baking sheets with parchment paper.

In a food processor, blend 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.

With a tablespoon measure or cookie scoop, scoop batter into 1-inch mounds. Arrange the cookies fairly close together as they don’t spread, just puff a bit.

Bake cookies for 25 to 30 minutes, until they look a little toasted on top. Let them rest on the tray for 10 minutes after baking, as they’ll be hard to move right out of the oven. They’ll firm up as they cool, but still remain softer and less dry inside than traditional macaroons.