Coconut Raspberry Macaroons
Servings: 40 Macaroons
Print Recipe
Ingredients
- 14 ounces flaked and sweetened coconut
- ⅔ cup sugar
- 3 egg whites
- ¼ tsp salt, or flaked sea salt
- ½ tsp vanilla extract, (can be omitted)
- 6 oz fresh raspberries
Instructions
- Preheat oven to 325°.
- Blend coconut in a food processor for 1 minute.
- Add sugar and blend for 1 minute.
- Add egg whites, salt and vanilla and blend for 1 minute.
- Add raspberries and pulse for about 10 pulses so that you can see some of the raspberry parts but some white coconut batter will be present to create the marbling effect. Do NOT stir it together.
- Mound about one heaping tablespoon of batter onto parchment lined baking sheet. They do not spread so you can place them close together. I put about 20 on two sheets.
- Bake between 20-30 minutes, until the tops are beginning to brown.
- Cool completely before, eating, storing, or freezing.
Notes
To create the multi-color marbling, do not over-blend the raspberries into the coconut mixture. When scooping the macaroons onto the sheets, try to use some pink and white batter in the same cookie.
This recipe is nearly the same as the one on Smitten Kitchen. I subbed vanilla extract for the almond extract because of potential nut allergies.