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Raspberry Coconut Macaroons Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. Add Sugar: Add granulated sugar to the coconut in the processor and blend for another minute to combine evenly.
  4. 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.
  5. 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.
  6. 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.
  7. Bake: Bake the cookies for 25 to 30 minutes until lightly toasted on top, releasing a nutty aroma and developing a light golden color.
  8. 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

Find it online: https://cookcrisis.com/raspberry-coconut-macaroons-recipe/