These Raspberry Coconut Macaroons are sweet little treats packed with chewy coconut and tart raspberry. Perfect for snack time or dessert!
They’re super fun to make because you can mix the raspberry in for a burst of flavor. I love watching them turn golden and smell the wonderful aroma wafting through the kitchen!
Key Ingredients & Substitutions
Egg Whites: These are crucial for the texture; they create that light, airy structure. If you’re vegan, you can use aquafaba (chickpea water) as a substitute—about 3 tablespoons equals 1 egg white!
Shredded Coconut: Sweetened shredded coconut gives the macaroons their chewiness and sweetness. You could use unsweetened for fewer sugars, but the flavor will change a bit.
Raspberries: Fresh raspberries add a lovely tartness. If they’re out of season, frozen berries work fine too! Just make sure to thaw and drain them well.
Sugar: Granulated sugar is used for sweetness and stability in the egg whites. If you’re looking for a low-sugar option, consider coconut sugar, but it may change the color and flavor slightly.
How Do You Achieve Perfectly Stiff Peaks in Egg Whites?
Getting those stiff peaks is key to light and airy macaroons. Here’s how to do it:
- Ensure your mixing bowl and beaters are spotless; any grease can prevent the egg whites from whipping properly.
- Start mixing on low, then gradually increase to medium speed until foamy—this prepares them for the sugar.
- Add sugar slowly, about a tablespoon at a time. This helps the sugar dissolve and not weigh down the egg whites.
- Look for glossy and stiff peaks: when you lift the beater, the peaks should stand up straight without falling.
Practice makes perfect! Don’t rush this step, and you’ll get delightful results with your macaroons!
Raspberry Coconut Macaroons Cookies
Ingredients You’ll Need:
Basic Ingredients:
- 3 large egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 1/2 cups sweetened shredded coconut
- 1 cup fresh raspberries (or frozen, thawed and drained)
- Optional: 1 tablespoon all-purpose flour (to help binding, if desired)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20-25 minutes to bake. In total, you’ll spend around 35-40 minutes from start to finish, plus a bit of cooling time. Making these delightful macaroons is quick and fun!
Step-by-Step Instructions:
1. Preheat the Oven:
Start off by preheating your oven to 325°F (160°C). While the oven heats up, line a baking sheet with parchment paper or a silicone baking mat. This will help your macaroons bake evenly and make cleanup a breeze!
2. Whip the Egg Whites:
In a large bowl, use a mixer on medium speed to whisk the egg whites with the salt until they become foamy. This is the fun part where you see them start to froth up!
3. Add Sugar Gradually:
Slowly add the granulated sugar, about a tablespoon at a time, while still whisking. Keep whisking until the mixture turns glossy, and you can see stiff peaks forming. This means your egg whites are ready for the next step!
4. Fold in Coconut and Vanilla:
Gently fold in the vanilla extract and sweetened shredded coconut. Be careful to keep the mixture light and airy, as you don’t want to deflate those lovely egg whites.
5. Scoop the Mixture:
Using a spoon or a cookie scoop, drop spoonfuls of the coconut mixture onto your prepared baking sheet. Leave about an inch of space between each mound so they have room to spread a little while baking.
6. Add Raspberries:
Gently press a few raspberries into the side or on top of each coconut mound. This adds a wonderful burst of flavor and color!
7. Bake to Perfection:
Place the baking sheet in the preheated oven and bake for about 20-25 minutes. Keep an eye on them; they should turn golden brown on the edges and feel set in the middle.
8. Cool and Transfer:
Once they’re done baking, take them out of the oven and let them cool on the baking sheet for about 5 minutes. This helps them firm up a bit before moving them!
9. Enjoy!
Transfer the macaroons to a wire rack to cool completely. Once cooled, enjoy your delightful raspberry coconut macaroons! They are sweet, chewy, and bursting with flavor!
These macaroons have a crisp outside and a tender, chewy inside with raspberry pockets adding a lovely fruity contrast. Happy baking!
Can I Use Different Fruits in These Macaroons?
Absolutely! While raspberries are a delicious choice, you can easily substitute with other fruits like chopped strawberries, blueberries, or even dried fruits like cranberries or apricots. Just adjust the quantity based on how fruity you want the macaroons to be!
What Should I Do If the Mixture is Too Runny?
If your mixture seems too runny, it may be because the egg whites weren’t whipped to stiff peaks or because of too much moisture from the raspberries. Try adding a tablespoon of shredded coconut or all-purpose flour to help thicken it up, and give it another gentle mix.
How Can I Make These Macaroons Gluten-Free?
Good news! This recipe is already gluten-free, especially if you use gluten-free flour if you choose to add some for binding. Just ensure that any additional ingredients, like the shredded coconut, are labeled gluten-free as well.
How Should I Store Leftover Macaroons?
Store any leftover macaroons in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them in a sealed container for up to a month. Just let them thaw at room temperature before serving.
