Coconut S'mores Cookies with Raspberry Candy Crumble

 



Coconut S'mores Cookies with Raspberry Candy Crumble

These indulgent cookies combine the nostalgic flavors of a classic s'mores—toasted marshmallows, melty chocolate, and graham crackers—with the tropical twist of toasted coconut and a bright, tart contrast from a raspberry candy crumble.

This recipe yields approximately 18-24 large, bakery-style cookies.

Ingredients

For the Raspberry Candy Crumble:

  • 1 cup (approx. 20-25g) freeze-dried raspberries

  • ¼ cup granulated sugar

For the Cookie Dough:

  • 1 cup (227g) unsalted butter, softened

  • ¾ cup (150g) packed light brown sugar

  • ½ cup (100g) granulated sugar

  • 2 large eggs, room temperature

  • 1 teaspoon vanilla extract

  • 2 cups (250g) all-purpose flour

  • ½ cup (60g) graham cracker crumbs (about 4 full sheets, finely crushed)

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 1 ½ cups (255g) semi-sweet chocolate chunks or chips

  • 1 cup (90g) sweetened shredded coconut

For the Topping:

  • 1 ½ cups (75g) mini marshmallows

  • Remaining Raspberry Candy Crumble (from above)

  • ¼ cup (25g) shredded coconut, for sprinkling

Equipment

  • Food processor or blender (optional, for crumble)

  • Large mixing bowl

  • Electric hand mixer or stand mixer

  • Whisk

  • Rubber spatula

  • Large cookie scoop (about 3 tablespoons)

  • Baking sheets

  • Parchment paper

Instructions

Step 1: Make the Raspberry Candy Crumble

  1. Place the freeze-dried raspberries and granulated sugar into a food processor or blender.

  2. Pulse until the mixture is a fine, uniform pink powder. Set aside.

Step 2: Prepare the Dough

  1. In a large bowl (or stand mixer fitted with the paddle attachment), cream together the softened butter, brown sugar, and ½ cup of granulated sugar on medium-high speed until light and fluffy (about 3-4 minutes).

  2. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Mix in the vanilla extract.

  3. In a separate medium bowl, whisk together the all-purpose flour, graham cracker crumbs, baking soda, and salt.

  4. Gradually add the dry ingredient mixture to the wet ingredients on low speed, mixing just until combined. Do not overmix.

  5. With a spatula, gently fold in the chocolate chunks and 1 cup of sweetened shredded coconut.

Step 3: Scoop and Assemble

  1. Line two large baking sheets with parchment paper.

  2. Using a large cookie scoop (approx. 3 tablespoons), scoop portions of the dough and place them 2 inches apart on the prepared baking sheets.

  3. Carefully flatten each dough ball slightly.

  4. Press 3-4 mini marshmallows into the top of each dough ball. Use your hands to slightly manipulate the dough around the base of the marshmallows to secure them. (The marshmallows may look crowded; that’s okay!).

  5. Sprinkle a generous pinch (about ¼ teaspoon) of the Raspberry Candy Crumble directly onto the marshmallows and the surrounding dough.

  6. Finally, lightly sprinkle the remaining ¼ cup of shredded coconut over the tops of the cookies.

Step 4: Bake

  1. Preheat your oven to 375°F (190°C).

  2. Place the baking sheets in the preheated oven. Bake for 10-12 minutes.

  3. The target appearance: The edges should be golden brown, the marshmallows slightly toasted on the tops, and the centers should still look slightly underbaked and gooey.

  4. Remove the sheets from the oven and let the cookies cool on the baking sheet for 5 minutes. (They will be too fragile to move immediately.

  5. After 5 minutes, carefully transfer the cookies to a wire rack to cool completely.

Tips for Success

  • Freeze-Dried vs. Fresh: Do not use fresh raspberries. Their high water content will ruin the dough's texture and prevent the "candy crumble" effect. Only freeze-dried raspberries will work.

  • Don't Skimp on Chilling: If your kitchen is very warm or the dough feels excessively oily, chill the dough balls for 15 minutes before baking to prevent spreading.

  • The S'mores Factor: For an even punchier graham cracker flavor, try swapping out 1/4 cup of the all-purpose flour for graham flour.

  • Marshmallow Warning: As the cookies bake, the marshmallows will puff up and melt. If they slide off, use a spatula immediately after removing the cookies from the oven to push them back to the center while they are still hot.

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