Introduction

Raspberry coconut macaroons are a delightful twist on the classic treat, combining the tropical sweetness of coconut with the bright, fresh flavor of raspberries. These chewy, marble-colored cookies are perfect for a light dessert or an elegant afternoon snack.

The image shows four small round cookie dough mounds on a baking tray lined with brown parchment paper. Each mound has a rough texture with a mix of white and deep purple colors swirled together, looking slightly crumbly on the surface. Two mounds at the back appear to be lightly browned on top, while the two at the front show more of the purple color with some white spots. The baking tray is dark gray and the scene is set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

14 ounces (400 grams) sweetened, flaked coconut
2/3 cup (130 grams) granulated sugar
3 large egg whites
Heaped 1/4 teaspoon flaked sea salt or level 1/4 teaspoon table salt
1/2 teaspoon almond extract
1/2 pint (6 ounces, 170 grams or 1 1/4 cups) fresh raspberries (washed and patted very dry)

Instructions

Step 1: Preheat your oven to 325°F and line two large baking sheets with parchment paper.
Step 2: In a food processor, blend the coconut for about one minute to break it down slightly.
Step 3: Add the sugar to the coconut and blend for another minute to combine well.
Step 4: Add the egg whites, salt, and almond extract to the mixture and blend for one more minute until smooth.
Step 5: Add the fresh raspberries and pulse the food processor on and off in short bursts about 13 times, until the raspberries are mostly broken down but some flecks remain. Avoid fully mixing the pink and white batter for a marbled effect.
Step 6: Using a tablespoon measure or a cookie scoop, form 1-inch mounds of batter onto the prepared baking sheets. You can mix a bit of pink and white batter in each scoop for a pretty marble look. Place the mounds fairly close together as they will puff but not spread.
Step 7: Bake the cookies for 25 to 30 minutes until the tops look lightly toasted.
Step 8: Let the macaroons rest on the baking trays for 10 minutes after baking. They will firm up as they cool but remain soft and slightly moist inside.

Tips & Variations

For an even stronger almond flavor, add a few drops of almond extract or try substituting half the almond extract with vanilla extract.
If fresh raspberries aren’t available, thawed frozen raspberries that are well drained can be used, but be sure to pat them very dry to prevent the batter from becoming too wet.
To make the cookies dairy-free, ensure your parchment paper is uncoated, and avoid using any butter or milk as they are not in the recipe.
For a nut-free option, omit the almond extract and add a splash of vanilla extract instead.

Storage

Store raspberry coconut macaroons in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat briefly in a low oven if you prefer them warm, but they are delightful at room temperature as well.

How to Serve

A white patterned rectangular plate holds a pile of small, round cookies stacked in several layers. Each cookie has a rough, crumbly texture with two main colors: a pale purple top mixed with light beige edges, giving a spotted effect. The cookies have uneven surfaces, showing the crumbly and dense nature of their dough. The plate sits on a white marbled surface with a blurred dark background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried raspberries instead of fresh?

Fresh raspberries provide moisture and brightness that dried raspberries lack, so it’s best to use fresh for this recipe. Dried raspberries may make the batter too dry or change the texture.

Why are the macaroons soft inside instead of crunchy?

These macaroons are designed to be tender and moist inside due to the fresh raspberries and the way the batter is prepared, which keeps them softer and less dry than traditional macaroons.

Raspberry Coconut Macaroons Recipe

Print Recipe

★★★★★

4.6 from 116 reviews

Delightfully chewy raspberry coconut macaroons featuring sweetened flaked coconut blended with fresh raspberries and almond extract, baked to golden perfection. These marble-y cookies offer a soft, moist interior with a slightly toasted exterior, perfect for a fruity, nutty treat.

Author: Marco
Prep Time: 15 minutes
Cook Time: 25 to 30 minutes
Total Time: 40 to 45 minutes
Yield: Approximately 50 cookies (1 1/4-inch each) 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Main Ingredients

14 ounces (400 grams) sweetened, flaked coconut
2/3 cup (130 grams) granulated sugar
3 large egg whites
Heaped 1/4 teaspoon flaked sea salt or level 1/4 teaspoon table salt
1/2 teaspoon almond extract
1/2 pint (6 ounces, 170 grams or 1 1/4 cups) fresh raspberries, washed and patted very dry

Instructions

Preheat Oven: Preheat your oven to 325°F (163°C) and line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
Blend Coconut: In a food processor, pulse the sweetened flaked coconut for about one minute until it is finely chopped but not turned into a paste.
Add Sugar: Add granulated sugar to the coconut in the processor and blend for another minute to combine evenly.
Add Wet Ingredients: Pour in the egg whites, salt, and almond extract, then blend for an additional minute until the mixture is smooth and well incorporated.
Incorporate Raspberries: Add fresh raspberries to the food processor and pulse on and off in short bursts, about 13 times. The raspberries should be mostly broken down but leaving visible flecks for a pretty marble effect. Avoid stirring the mixture together to keep the color variance.
Scoop Cookies: Using a tablespoon measure or a #70 cookie scoop, drop 1-inch mounds of the batter onto the prepared baking sheets. Arrange them close together as they won’t spread, only puff slightly during baking. For a marbled look, scoop both pink and white sections of batter together.
Bake: Bake the cookies for 25 to 30 minutes until lightly toasted on top, releasing a nutty aroma and developing a light golden color.
Cool: Let the macaroons rest on the baking sheets for 10 minutes after baking to firm up and cool slightly before moving. They will remain soft and moist inside, less dry than traditional macaroons.

Notes

Make sure raspberries are dry before adding to prevent excess moisture in the batter.
Do not over-process the raspberries; small flecks add a beautiful color contrast in the cookies.
You can store the cooled macaroons in an airtight container for up to 3 days at room temperature.
These macaroons do not spread much so you can place them fairly close together on the baking sheet.
Using almond extract enhances the nutty flavor of the coconut and complements the raspberries well.

Keywords: raspberry macaroons, coconut macaroons, coconut cookies, raspberry cookies, almond extract cookies, baked coconut treats, marbled cookies