Raspberry Coconut Macaroons
Sharing is caring!
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!
- 14 ounces sweetened shredded coconut (1 bag)
- 2/3 cup sugar
- 3 egg whites
- 1/4 teaspoon table salt
- 1/2 teaspoon almond extract
- 6 ounces fresh raspberries (1/2 pint) (patted dry)
Blend coconut for a minute in a food processor. Add sugar, then blend for another minute. Add egg whites, salt, and almond extract, and blend for another minute. Add raspberries and pulse the mixture on and off until the raspberries are mostly broken down. (No need to stir the mixture, unless you want it completely uniform. The cookies will bake fine.)
Scoop batter into 1-inch balls using a tablespoon measure. Place close together on a cookie sheet lined with parchment or Silpat. They won't spread much.
Bake cookies at 325F for 25-30 minutes, until the tops are slightly toasted. Let cool at least 10 minutes before removing them from the baking sheet. Store in a closed container.
Adapted from Smitten Kitchen