Coconut

Raspberry Coconut Macaroons

August 17, 2017
Photo by Posie Harwood
Author Notes

Coconut macaroons are very simple, three-ingredient affairs, and need little in the way of adornment. But the vibrant flavor of raspberries adds a wonderful lift to an otherwise classic dessert (and a pretty, bright pop of color!). —Posie (Harwood) Brien

  • Makes 16 cookies
Ingredients
  • 3 cups sweetened shredded coconut
  • 4 egg whites
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 cup lightly crushed freeze-dried raspberries
In This Recipe
Directions
  1. Preheat the oven to 375°.
  2. In a large bowl, whisk the egg whites with the sugar and salt. The mixture should become slightly frothy.
  3. Add the shredded coconut. Stir to mix well. Add the raspberries and stir to combine evenly.
  4. Line a baking sheet with parchment paper and, using a cookie scoop or ice cream scoop, portion out the batter into 1 1/2" balls.
  5. Bake the macaroons for 12 to 15 minutes, until golden brown on the edges. Let cool slightly on the pan.

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Review
I like warm homemade bread slathered with fresh raw milk butter, ice cream in all seasons, the smell of garlic in olive oil, and sugar snap peas fresh off the vine.