Raspberry Coconut Macaroons

August 17, 2017
1 Ratings
Photo by Posie Harwood
  • Makes 16 cookies
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

What You'll Need
  • 3 cups sweetened shredded coconut
  • 4 egg whites
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 cup lightly crushed freeze-dried raspberries
  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.

See what other Food52ers are saying.

  • Bevi
  • Annada Rathi
    Annada Rathi

2 Reviews

Bevi March 31, 2018
These worked out nicely. I think unsweetened coconut can be used as well. The freeze dried raspberries are quite sweet. One bag of Trader Joe's freeze dried raspberries did the trick although not quite 1 cup.
Annada R. August 18, 2017
Hello Posie,
Recipe looks lovely! What can I use in place of egg whites? Thanks!