Raspberry Coconut Macaroons

What’s not to love about a dessert that includes raspberries, coconut, and chocolate? Coconut macaroons have become one of my favorite cookies ever since I had that first exquisite bite of one at the BonBonerie bakery in Cincinnati. The taste of toasted coconut on the outside, soft and chewy deliciousness on the inside, and dipped in chocolate? Yes, please.  This version which includes fresh raspberries adds another element of flavor and with the pink and white swirls, makes for an even prettier cookie.

makes 2 jelly roll pans of macaroons
adapted from: Smitten Kitchen

14 oz sweetened, flaked coconut
2/3 cup granulated sugar
3 large egg whites
¼ tsp sea salt
½ tsp pure almond extract
½ pint (6 oz) fresh raspberries, washed and patted very dry
bittersweet and/or semi-sweet chocolate (4 oz for coating the bottoms of the macaroons, or 8 oz for coating the bottoms and drizzling the top)

Preheat oven to 325°F. Line two large baking sheets with parchment paper.

In a food processor, blend the coconut for a minute.

Add the sugar and blend for another minute. Add egg whites, salt, and almond extract and blend for another minute. Add the raspberries and pulse the processor in short bursts until the raspberries are mostly broken down. (about 12-14 pulses) The batter will be a mixture of white and pink sections. Don’t stir them together, it makes for a nice marbled look later on.

With a tablespoon measure or a cookie scoop, scoop batter into 1” mounds. Scoop a little  bit of the pink and white batter together to get that marbled effect. As the cookies bake they puff up a bit but don’t spread, so you can arrange them fairly close together.

Bake the macaroons for 25-30 minutes, until they are a little toasted on top. Let them cool on the tray for 10 minutes after baking, or leave them in place if you don’t need the pan. If you choose to drizzle them with chocolate, let them cool completely.

Chop the chocolate and place in a glass bowl over a pot of barely simmering water. Stir often until the chocolate is melted and smooth. To coat the bottoms of the macaroons, paint a layer of chocolate on the bottom of each macaroon with a pastry brush, or dip the macaroon in the chocolate, then swipe off the extra chocolate with your finger. Place them on a baking sheet lined with clean parchment. When the bottoms are coated use a small spoon to drizzle chocolate over the tops of the macaroons. Place the tray in the refrigerator for 15 minutes, or until the chocolate has set.

Store the macaroons in an airtight container and try not to eat them all in one day. (It will be hard.)

Print Friendly, PDF & Email

One Reply to “Raspberry Coconut Macaroons”

  1. […] of cake flour into the coconut before adding the liquid ingredients. If you love coconut macaroons, these raspberry ones are also very […]

Leave a Reply