Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a stand mixer fitted with a paddle attachment cream together the butter and sugar starting on low then slowly raising to medium, until light and fluffy. About 2-3 minutes.
Scrape down the sides of the bowl. With the stand mixer on medium add in the eggs one at a time, making sure the first is fully incorporated before adding the second. Add in the vanilla and almond extracts.
Scrape down the sides of the bowl and with the mixer on low, slowly add in the flour and salt and mix until the dough comes together and you no longer see any flour bits, about 1 minute. Next add in the coconut and mix for 30 seconds or until combined.
Lastly, with a silicone spatula fold in the raspberries. They will begin to break apart but try not to overwork the batter to keep them in larger chunks.
Using a medium (2-inch size) ice cream or portion scoop, scoop out the dough flattening it against the bowl as you scoop and place 6 on the parchment lined baking sheet. Leave at least 1-inch around each cookie.
Bake 1 sheet at a time on the middle rack for 6 minutes then spin and bake for 6 minutes more or until the bottoms are golden brown and the tops have set. Remove and let cool slightly before removing to a baking rack to cool fully. Continue with remaining dough.
Makes 18-20 cookies.
Recipe Courtesy of Megan Mitchell