Raspberry Coconut Macaroons
Description
Perfect for Valentine’s Day! These little 2-bite beauties are wonderful on their own, the chocolate drizzle is optional, but it’s also an easy/tasty way to fancy them up. Borrowed from Smitten Kitchen, Deb also authored our other favorite macaroons – enjoy!
Ingredients
400 g sweetened, flaked coconut
2/3 c. (133 g) sugar
3 egg whites AND 1/4 t. sea salt
1/2 t. almond extract
170 g fresh raspberries – make sure these are very dry after rinsing
For garnish – about a half cup (90 grams) chopped good chocolate and a splash of cream (or more as needed to thin the drizzle
Instructions
Preheat the oven to 325 and line a large baking sheet with parchment. Using your food processor, blend the coconut for a minute, then add in the sugar and blend again for another minute. Scrape down the sides of the processor bowl if necessary, then add in the egg whites, salt and almond extract and blend for another minute. I actually timed all of these blends! Scrape down the sides again, add in the raspberries and pulse quickly in teeny bursts, 10 times – Deb did 13, but I was hoping for more white swirl and 13 gave me almost pure pink. The batter may seem a bit juicy, but the macaroons will still work!
Use a tablespoon sized cookie scoop to make perfect little rounds and fill up your baking sheet – I got about 25, and since they don’t spread they can bake quite closely together. Bake for about 25 minutes until the tops are just beginning to get toasty and brown. Leave the macaroons on the baking sheet to cool completely. If you’d like to try a chocolate drizzle, carefully microwave the chocolate and cream in a small glass measuring cup in 30 second increments until it’s barely melted, but pourable after stirring. You may need to add a titch more cream. When the macaroons are completely cooled, drizzle as you wish and serve on a pretty platter.
