These Raspberry Coconut Macaroons are sweet little treats that are chewy on the inside and crispy on the outside! The blend of juicy raspberries and shredded coconut will make your taste buds dance.
Making these cookies is a breeze. Just mix the ingredients, scoop them out, and bake! They’re perfect for sharing—or for keeping all to yourself. Trust me, no one has to know! 😉
Key Ingredients & Substitutions
Egg Whites: They provide structure and help the macaroons hold together. If you’re vegan, you can substitute with aquafaba (the liquid from canned chickpeas) in a 3:1 ratio, but the texture might vary slightly.
Granulated Sugar: This sweetener not only adds sweetness but also aids in building the macaroons’ texture. You could use coconut sugar for a more caramel flavor, but this might darken the appearance slightly.
Shredded Sweetened Coconut: Shredded coconut is the star here, providing that signature chewiness. You can use unsweetened coconut if you prefer less sweetness. Just adjust the sugar to taste.
Raspberries: Fresh raspberries are great, but if they’re out of season, frozen ones work well too! If you can’t find raspberries, try using chopped strawberries or blueberries instead.
Vanilla Extract: It adds warmth and flavor depth. For a unique twist, consider using almond extract instead or a splash of coconut extract for more coconutty goodness.
Why Is Beating Egg Whites Important?
Beating the egg whites to stiff peaks is crucial for that airy texture in your macaroons. This process helps create a light and fluffy base. Here’s how to do it:
- Start with a clean, dry mixing bowl. Any fat can prevent the egg whites from whipping properly.
- Begin on medium speed until they become foamy, then gradually add the sugar.
- Continue beating until you see stiff peaks—this means when you lift the beaters, the peaks formed stand tall and don’t droop.
Don’t rush this step! The structure you build here is what keeps your macaroons from being flat or soggy. Enjoy baking!
Raspberry Coconut Macaroons Cookies
Ingredients You’ll Need:
- 3 large egg whites
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 1/2 cups shredded sweetened coconut
- 1/2 cup fresh or frozen raspberries, lightly mashed
- Optional: 1 tablespoon raspberry jam (for extra raspberry flavor)
How Much Time Will You Need?
You’ll need about 15 minutes for preparation and 20-25 minutes for baking. Once baked, let them cool for an additional 5 minutes on the sheet, and then they can cool completely on a wire rack. In total, expect about 40-45 minutes before you can enjoy these delicious cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 325°F (160°C). This ensures that your macaroons bake evenly. While the oven is heating, line a baking sheet with parchment paper or a silicone baking mat. This will help prevent sticking and make clean-up a breeze!
2. Prepare the Egg Whites:
In a big mixing bowl, use an electric mixer to whip the egg whites on medium-high speed until they become foamy. Once foamy, gradually add the granulated sugar while continuing to beat. Keep mixing until stiff peaks form—when you lift the beaters, the peaks should stand up straight! This step is key for fluffy macaroons.
3. Add Flavor:
Next, gently fold in the vanilla extract and salt into the egg white mixture. Take care to mix just enough so it’s combined without deflating your egg whites.
4. Incorporate the Coconut:
Now, it’s time to fold in the shredded coconut. Do this carefully until all the coconut is mixed well with the egg whites. This should create a sticky, fluffy mixture.
5. Mix in the Raspberries:
Gently fold in the lightly mashed raspberries (and the raspberry jam if you’re using it). Be careful not to overmix—just enough to create some pretty streaks of raspberry in your mixture!
6. Scoop the Mixture:
Using a spoon or a cookie scoop, drop rounded mounds of the mixture onto your prepared baking sheet. Be sure to leave about 2 inches of space between each mound to give them room to spread.
7. Bake the Macaroons:
Pop the baking sheet into the oven and bake for 20-25 minutes. You’re looking for the tops to turn golden brown and the edges slightly toasted. They’ll smell amazing while they bake!
8. Cool Down:
Once baked, remove the macaroons from the oven and let them cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. This helps keep them crunchy on the outside while staying chewy on the inside.
9. Serve and Enjoy:
Now for the best part! Once cooled, serve these delightful raspberry coconut macaroons to your friends, family, or just yourself. Enjoy every chewy bite with the burst of raspberry flavor!
Can I Use a Different Type of Sweetener?
Yes! You can substitute granulated sugar with coconut sugar for a lower glycemic option, but it may darken the macaroons slightly. If you prefer a liquid sweetener, just adjust the dry ingredients accordingly, as it can affect the mixture’s consistency.
How Do I Store Leftover Macaroons?
Store any leftover macaroons in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for about a week, or freeze them for up to a month. Just ensure they’re completely cooled before freezing to prevent freezer burn.
Can I Make These Macaroons Vegan?
Absolutely! You can replace the egg whites with aquafaba (the liquid from canned chickpeas) in a 3:1 ratio. To achieve stiff peaks, whip the aquafaba just like you would with egg whites. Other than that, the rest of the ingredients remain the same!
What Should I Do If My Mixture Is Too Wet?
If you find the mixture to be too wet, you can add a bit more shredded coconut to help absorb some moisture. Lightly fold in small amounts at a time until you achieve the desired consistency for shaping your macaroons.
