1.Heat your oven to 170C (fan) and prepare a couple of baking trays with good quality, non-stick baking paper.
2. In a bowl, mix both your coconut sugar and caster sugar with your melted butter. Mix until it all comes together and is fully combined.
3. Add your egg and vanilla extract to the bowl and continue to mix until combined once more.
4. In a separate bowl, add your gluten free flour, bicarbonate of soda and salt and briefly mix.
5. Add your flour mix to your original bowl and mix till combined. 
6. Add the toppings and give them a good mix in so they are dispersed evenly.
7. Shape and roll into balls of 100g approx. Pop into the preheated oven for 12-15 minutes – they should have flattened out to look more like cookies and be a lovely golden colour.
10. Remove from the oven, pierce the cookies with extra crushed meringue, top with freeze dried raspberry pieces and leave to cool on the baking tray. ENJOY!