The last time Alex was out of town, I finally made Raspberry Coconut Macaroons. He’s not a huge fan of coconut or raspberry, so I made a point to save this recipe for when he traveled. I really looked forward to this recipe. Although I love macaroons, I’ve only ever made them once. I’m also a huge fan of raspberries, and the onset of spring/summer means better berries in the grocery store. So exciting!
This was a very easy and quick recipe to make. I needed to use my food processor for these as Deb at Smitten Kitchen says that chopping up the coconut is the key to the cookie’s success.
First I processed a bag of sweetened coconut for a minute on high. I added 2/3 cup of sugar and processed for another minute. I added a little almond extract, salt, and 6 tablespoons of thawed egg whites (which I’ve saved from the numerous times I’ve made ice cream), and processed for another minute. I added a small container of raspberries and pulsed the mixture until all the raspberries were chopped up. I scooped the dough onto my Silpat-lined baking sheets using scant scoopfuls with my 1.5 inch scooper. I baked at 325F for about 25 minutes. I think I got 35 cookies that way.
These macaroons were addictively good. They were chewy, sweet, coconuty, moist. This was a perfect vehicle for sweet-tart raspberries. The almond extract really made the raspberry flavor pop. Honestly, I found it difficult to make myself stop eating them. I think I ate one third of the batch on the night I made them. The leftovers were great throughout the week; I thought they were perfect snacks to take to work with me.
I’ll definitely make this recipe again. It’ll be a great way for me to use up the other 2 dozen egg whites I have in my freezer!