I mentioned last week how I made semi toasted coconut macaroons for the first time. They were easy, tasty, and a great way to use up leftover egg whites without having to make a batch of Swiss meringue buttercream. While I was completely satisfied with the plain coconut macaroons, I knew I wanted to try something different.
For my second batch I made Semi-Toasted Raspberry Coconut Macaroons! I was a little leery of how they would turn out because fresh fruit can produce a lot of liquid to baked goods. Thankfully these turned out perfect and were a bigger hit than the previous semi-toasted coconut macaroons.
You could probably make these macaroons with any fruit, but my raspberries needed to be used up and I thought raspberries and coconut pair well together. And I am not kidding when I say these cookies are super easy to make! Experiment, have fun, and enjoy the deliciousness!
A great way to use up extra egg whites and the dessert is gluten-free!
15 minPrep Time
15 minCook Time
30 minTotal Time
- 1 cup unsweetened shredded coconut
- 2 cups sweetened shredded coconut
- 4 large egg whites (about 1/2 cup)
- 1/2 cup sugar
- 1/2 tsp. almond extract
- Pinch of salt
- 40 fresh raspberries
- On a baking sheet, spread out the 1 cup unsweetened coconut. Place into a preheated oven at 350F and bake for 5-10 minutes, or until the coconut just shows some colour. Remove and set aside (but keep oven on.)
- While the coconut is toasting, whisk together the eggs, sugar, almond extract, and salt in a medium-sized bowl. Whisk, whisk, and whisk until you think you can whisk no more (you want it to look foamy.) Stir in the two kinds of coconut and mix until all the coconut is evenly covered. Pour in the raspberries and mix until combined, making sure to break up a couple here and there for added element.
- Line your baking sheet with parchment paper. Measure out 1 tbsp. sized balls and place onto baking sheet. You may have to bake them in two batches.
- Bake for 15-20 minutes, or until golden. Allow to cool for about 5 minutes on your baking sheet before moving to a cooling rack.
- *You can skip toasting any of the coconut, but I thought it added a nice touch.
(Adapted from the kitchn)
Dan shared these with his coworker who thought they looked tasty and did not mention they contained coconut. He ended up loving them and when Dan mentioned the coconut, his coworker was surprised because he hates coconut. He did try my toasted coconut ice cream later that day and enjoyed that too, so maybe I have convinced him that coconut is indeed tasty! People need to realize that toasted coconut adds a new depth to the recipe, trust me. I could eat toasted coconut by the spoonfuls!