These Raspberry Coconut Macaroon Cookies are a sweet treat made with chewy coconut and bright raspberry goodness. Perfect for a snack or dessert, they are easy to make and so tasty!
Every bite is a little burst of flavor that makes your taste buds dance! I love to whip these up when I have some berries to use, and they are always a hit with friends and family. Yum!
Key Ingredients & Substitutions
Sweetened Shredded Coconut: This is the star of the show! Make sure to use sweetened coconut to get that delightful flavor. If you’re looking for a healthier option, unsweetened coconut can be used, but you’ll need to add more sugar to balance the taste.
Granulated Sugar: It sweetens the macaroons, but you can try coconut sugar or honey for a different twist. Keep in mind that honey will change the texture a bit and may make the cookies a little chewier.
Egg Whites: These help to bind the ingredients and give the cookies their structure. If you’re looking for an egg-free version, applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) could work as alternatives.
Raspberries: Fresh raspberries are ideal for their flavor and texture. If they’re out of season, feel free to use frozen raspberries, just make sure to thaw and drain them well to avoid too much moisture in the batter.
How Do I Get My Macaroons to Hold Their Shape?
Getting your macaroons to hold their shape while baking can be a little tricky. Here are some helpful tips:
- Ensure you mix the egg whites gently but thoroughly with the coconut mixture. Overmixing can cause the cookies to collapse.
- Use a scoop for even size. This helps all cookies bake at the same rate.
- Don’t skip the cooling step! Allowing them to cool on the baking sheet first helps set their shape before moving them to a rack.
With these techniques, you’ll have perfectly shaped macaroons that look as good as they taste!
Delicious Raspberry Coconut Macaroon Cookies
Ingredients You’ll Need:
- 3 cups sweetened shredded coconut
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 4 large egg whites
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries (or frozen, thawed and drained)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 20-25 minutes to bake. After baking, allow for an additional 10 minutes to cool on the baking sheet. So, within about an hour, you’ll have these delightful cookies ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare Your Baking Sheet:
Start by preheating your oven to 325°F (165°C). While that’s warming up, line a baking sheet with parchment paper or a silicone baking mat. This will help prevent the cookies from sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the sweetened shredded coconut, granulated sugar, and salt. Give it a good stir so all the dry ingredients are evenly mixed.
3. Whisk the Egg Whites:
In a separate bowl, whisk the egg whites and vanilla extract together until they become lightly frothy. You don’t want them to be stiff—just a light froth will do!
4. Combine the Mixtures:
Now, take the frothy egg white mixture and gently fold it into the coconut mixture. Use a spatula to mix until everything is well combined without overmixing.
5. Add the Raspberries:
Carefully fold in the raspberries, being gentle to keep them whole. You want those pretty bursts of raspberry in every cookie!
6. Shape the Cookies:
Using a spoon or a small cookie scoop, drop rounded mounds of the mixture onto the prepared baking sheet. Make sure to space them about 1 inch apart to allow for some spreading.
7. Bake the Cookies:
Pop the baking sheet into the oven and bake for 20-25 minutes, or until the edges of the macaroons turn a lovely golden brown and they are set in the center.
8. Cool Down:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 10 minutes. This helps them firm up before transferring them.
9. Enjoy!
Transfer the cooled macaroons to a wire rack to cool completely. Serve and enjoy these delicious, chewy cookies filled with delightful raspberry flavor! Any leftovers can be stored in an airtight container for a later sweet treat.
This recipe will yield approximately 12-16 cookies, depending on how large you scoop them. Enjoy baking!
Can I Use Unsweetened Coconut in These Cookies?
Yes, you can use unsweetened coconut, but you’ll need to add more sugar to maintain sweetness. Consider adding an extra 1/4 cup of granulated sugar to balance the flavors.
Can I Substitute the Raspberries with Other Fruits?
Absolutely! You can substitute raspberries with other berries like blueberries or chopped strawberries. Just be aware that the moisture content may vary, which could slightly affect the texture of the cookies.
How Do I Store Leftover Macaroons?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you need to keep them longer, consider freezing them! Just place them in a freezer bag, and they should last for up to 3 months. Thaw them at room temperature when you’re ready to enjoy!
Can I Make These Macaroons Vegan?
Yes! To make a vegan version, replace the egg whites with a flaxseed egg (mix 1 tablespoon ground flaxseed with 2.5 tablespoons water and let sit until it thickens) or use aquafaba (3 tablespoons for every egg white). This will help bind the ingredients together.