So these were actually a special request from my friend Sarah. And since Sarah graciously helped me with the redesign of this blog, I figured I had to make something when she requested it. Plus, I needed to make a dessert while I was home in CA, and since these are gluten free, it was perfect. And oh dear. I am so glad Sarah requested these because they are amazing!! I don’t always love raspberries in desserts, but for some reason they go so well with the coconut! Also, these are so simple, especially if you have a food processor.
Recipe adapted from here.
14 ounces sweetened coconut
2/3 cup sugar
3 egg whites
1/4 teaspoon sea salt
1/2 teaspoon almond extract
1 1/4 cups fresh or frozen raspberries
1. Preheat oven to 325 degrees. Line two baking sheets with parchment paper or silicone liners.
2. Place the coconut in a food processor and pulse for a minute. Add the sugar and pulse for another minute. Add the egg whites, salt, and almond extract and blend for another minute. Add the raspberries and pulse just until the raspberries start to break up. It is ok though if you still see some white areas. This will make the cookies prettier. Note: if you don’t have a food processor, I would chop the coconut. You just want to make sure it’s in small pieces. You should then be able to do the rest of the mixing by hand. Just be careful if you’re mixing by hand with frozen raspberries to make sure you really do break them up.
3. Place the cookies onto the cookie sheet in small scoops. I used an ice cream scoop. Bake for 25-30 minutes, until the coconut starts to turn slightly brown around the edges. Let them cool before removing them from the pan.
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Sitting outside David Gibsons house at Tahoe with a magnificent view of Tahoe in front of me wish I had a cookie
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