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
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Ingredients
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3 cups
sweetened shredded coconut
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4
egg whites
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1/2 cup
sugar
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1/4 teaspoon
salt
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1 cup
lightly crushed freeze-dried raspberries
Directions
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Preheat the oven to 375°.
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In a large bowl, whisk the egg whites with the sugar and salt. The mixture should become slightly frothy.
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Add the shredded coconut. Stir to mix well. Add the raspberries and stir to combine evenly.
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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.
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Bake the macaroons for 12 to 15 minutes, until golden brown on the edges. Let cool slightly on the pan.
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