January 20, 2013

Raspberry Coconut Macaroons

Well, this one isn't a terribly big leap from my regular coconut macaroons, but it is a VERY tasty one!  I got the idea from Smitten Kitten, but much prefer my recipe with the shredded coconut.  When I've used flaky in the past, I really didn't care for it.  I also didn't need to make an army of macaroons- her recipe made 50!  So I just tossed in some berries to mine, used a stand mixer, and success.

  • 3/4 cup sugar
  • 2 1/2 cups unsweetened shredded coconut
  • 2 large egg whites
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • 1/2 pint container of raspberries
  1. Preheat oven to 325°.  Line a baking sheet with parchment paper and set aside.
  2. In a stand mixer (or large bowl with hand mixer), combine ingredients until raspberries are thoroughly broken down and all ingredients are incorporated.
  3. Dampen tablespoon with cold water.  Scoop a generous tablespoon (about 1 1/2 tablespoons) of coconut mixture and lightly tap onto the cookie sheet for mound to drop out.  Place cookies about 1 inch apart.  Moisten measuring spoon periodically so that coconut will continue to slide off of spoon instead of sticking.
  4. Bake until macaroons are golden brown, 16-17 minutes, rotating halfway through.  Let sit on cookie sheet 2 minutes to firm, then transfer to a wire rack and let cool completely.  The berries do make the cookies very soft, so if you want to cook longer to make them harder, just a few more minutes should do it.
Isn't it fun when you get to bake with such pretty ingredients?!?

Ready to get all golden and done.  Mmm.  Must resist raw macaroons.

1 comment:

  1. Love macaroons. Love raspberry. The two together? Heaven!


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