Ingredients
- 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
Directions
- Preheat oven to 325°. Line a baking sheet with parchment paper and set aside.
- In a stand mixer (or large bowl with hand mixer), combine ingredients until raspberries are thoroughly broken down and all ingredients are incorporated.
- 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.
- 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.
Love macaroons. Love raspberry. The two together? Heaven!
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