These Raspberry Coconut Macaroons are a sweet and chewy treat that combines tangy raspberries with fluffy coconut. Their bright colors and delightful taste make them perfect for any occasion!
Making these cookies is so easy—just mix, scoop, and bake! I love how the tart raspberries pop against the sweetness of the coconut. Trust me, you won’t be able to eat just one! 😋
Key Ingredients & Substitutions
Shredded Sweetened Coconut: This is the star of the show! It adds that chewy texture. If you prefer a less sweet option, use unsweetened coconut and adjust the sugar in the recipe.
Freeze-Dried Raspberries: These add bright color and tartness. If you can’t find them, fresh raspberries can work too, but make sure to chop them small and reduce the moisture in the recipe.
Sweetened Condensed Milk: This is what binds everything together and makes them sweet. If you’re looking for a dairy-free version, coconut milk might be a good substitute, though it might need slight adjustments in sugar.
Egg Whites: They help create a light and airy texture. For a vegan alternative, consider aquafaba (the liquid from a can of chickpeas) as a substitute—use about 3 tablespoons for each egg white.
How Do I Get Chewy but Not Dry Macaroons?
The key to achieving that perfect chewy texture is all about the folding technique. When mixing the whipped egg whites into the coconut mixture, be gentle. This will help keep those lovely air pockets, leading to fluffy cookies.
- Make sure your egg whites are whipped to stiff peaks. This gives structure.
- Fold the mixture gently using a spatula; don’t be too vigorous or you might deflate the airiness.
- Space the mounds evenly on the baking sheet, maintaining that airiness while they bake.
- Keep an eye during baking; you want golden edges but not over-baked cookies. They’ll firm up as they cool!
Raspberry Coconut Macaroon Cookies
Ingredients You’ll Need:
For the Cookies:
- 3 cups shredded sweetened coconut
- 1 cup freeze-dried raspberries, crushed into small pieces
- 1 (14 oz) can sweetened condensed milk
- 2 teaspoons vanilla extract
- Pinch of salt
- 4 large egg whites
For the Drizzle (Optional):
- 1/2 cup white chocolate chips
How Much Time Will You Need?
This delicious recipe will take about 10 minutes to prepare and around 25 minutes to bake. Allow some extra time for cooling and drizzling with chocolate if you choose to do so. Overall, you can have these delightful treats ready in about an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (160°C). This ensures your macaroons will bake evenly. While the oven heats up, line two baking sheets with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze!
2. Prepare the Mixture:
In a large mixing bowl, combine the shredded sweetened coconut, crushed freeze-dried raspberries, sweetened condensed milk, vanilla extract, and a pinch of salt. Mix everything together until all the ingredients are well blended. You want that beautiful pinkish hue from the raspberries to spread throughout the mixture!
3. Whip the Egg Whites:
In a separate bowl, use a hand mixer or a stand mixer to whisk the egg whites until stiff peaks form. This is key for getting that lovely lift in your macaroons, giving them a nice fluffy texture.
4. Combine Mixtures Gently:
Now, gently fold the whipped egg whites into the coconut-raspberry mixture. Be careful and take your time with this step—use a spatula to combine the ingredients without deflating the airiness of the egg whites. This will help keep your macaroons light and chewy!
5. Scoop the Mixture:
Using a small cookie scoop or two spoons, drop rounded mounds of the mixture onto the prepared baking sheets. Make sure to space them about 1 inch apart, as they’ll puff up a little while baking.
6. Bake the Cookies:
Place the baking sheets in the oven and bake for 20-25 minutes. Keep an eye on them! You want the edges to be golden brown and the macaroons to feel set, but still soft in the middle.
7. Cool Down:
Once they are done, carefully remove the baking sheets from the oven and let the macaroons cool completely on the sheets. This helps them set perfectly!
8. Add the Chocolate Drizzle (Optional):
If you’re feeling fancy, melt the white chocolate chips in a microwave-safe bowl. Heat them in 20-second intervals, stirring in between until smooth and melted. Once the macaroons are cool, drizzle the melted chocolate over the top for a sweet finishing touch.
9. Let the Chocolate Set:
Allow the chocolate drizzle to set before serving or storing. This will make everything look gorgeous and delicious!
10. Storage:
Store any leftover macaroons in an airtight container at room temperature. They should stay fresh for up to a week, but I doubt they’ll last that long—they’re just too good!
Enjoy your chewy, raspberry-infused coconut treats! Perfect for sharing with friends or keeping all to yourself! 🍪
Can I Use Fresh Raspberries Instead of Freeze-Dried Raspberries?
Yes, you can! Just make sure to chop fresh raspberries into small pieces. Keep in mind that they may add a bit more moisture to the mixture, so consider reducing the sweetened condensed milk slightly or patting them dry before adding.
Can I Make These Macaroons Gluten-Free?
Absolutely! This recipe is naturally gluten-free as it doesn’t contain any flour. Just make sure your shredded coconut is labeled gluten-free to avoid any cross-contamination.
How Should I Store Leftover Macaroons?
Store leftover macaroons in an airtight container at room temperature. They will stay fresh for up to a week. If you live in a warmer climate, it’s best to keep them in the fridge to maintain their texture.
Can I Freeze the Macaroons?
Yes, these macaroons freeze well! Allow them to cool completely, then place them in a single layer on a baking sheet and freeze until solid. Transfer them to an airtight container or freezer bag and store for up to 3 months. Thaw at room temperature when you’re ready to enjoy them!
