These Raspberry Coconut Macaroons are chewy, sweet treats that combine the lovely taste of coconut with juicy raspberries. They’re quick to make and super fun to eat!
I’ve got to say, the fruity burst from the raspberries mixed with the coconut is a match made in snack heaven! Perfect for a pick-me-up or sharing with friends. 🍪
Key Ingredients & Substitutions
Sweetened Shredded Coconut: This is a must for that chewy texture. Look for unsweetened coconut if you want to cut back on sweetness, but you’ll need to adjust the sugar in the recipe.
Sweetened Condensed Milk: It adds richness and moisture. If you’re dairy-free, try using coconut condensed milk for a similar texture and flavor.
Egg Whites: They help bind everything together and give structure. If you’re avoiding eggs, you can use aquafaba (the liquid from a can of chickpeas) as a substitute. About 3 tablespoons of aquafaba can replace 1 egg white.
Vanilla Extract: This ingredient adds depth and warmth. For a different flavor, almond extract is a nice alternative.
Raspberry Jam: It adds a fruity twist. You could substitute with strawberry or apricot jam if raspberries aren’t available, still providing a similar pop of flavor.
How Do You Achieve the Perfect Texture for Macaroons?
Getting the right texture in macaroons is all about combining your ingredients just right. When mixing, aim for a sticky mixture that’s well combined but not overly beaten.
- Keep an eye on your baking time. Every oven is different! Look for golden edges for that perfect chewy-inside and crisp-outside combination.
- Let the macaroons cool on the baking sheet before moving them. This helps them set and keeps them from crumbling apart.
- When drizzling with raspberry jam, warm it slightly to ensure it flows easily and creates beautiful patterns on your cookies.
Raspberry Coconut Macaroons Cookies
Ingredients You’ll Need:
- 3 1/2 cups sweetened shredded coconut
- 1 cup sweetened condensed milk
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/3 cup raspberry jam or raspberry preserves (for drizzling)
- Fresh raspberries (optional, for garnish)
Time Needed:
This recipe takes about 15 minutes for preparation and approximately 25 minutes for baking. Overall, you should plan for about 45 minutes to make these delicious cookies from start to finish, plus additional time for cooling!
Step-by-Step Instructions:
1. Preheat & Prepare:
Start by preheating your oven to 325°F (163°C). While the oven is heating, line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Mix the Ingredients:
In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, egg whites, vanilla extract, and salt. Stir everything together until the mixture is well combined and sticky. This is the base of your macaroons!
3. Shape the Macaroons:
Using a spoon or a cookie scoop, form rounded mounds of the coconut mixture, roughly 1 1/2 tablespoons each. Place the mounds onto the prepared baking sheet, making sure to leave about 1 inch of space between each for spreading.
4. Bake to Perfection:
Bake the macaroons in the preheated oven for about 20-25 minutes. You’re looking for a beautiful golden brown color on the edges and that satisfying, set appearance!
5. Cooling Time:
Once done, take them out of the oven and let them cool on the baking sheet for about 10 minutes. After that, transfer the cookies to a wire rack to cool completely.
6. Drizzle with Raspberry:
When your macaroons are completely cooled, warm the raspberry jam slightly in the microwave or on the stovetop until it’s easy to pour. This will make drizzling super simple!
7. Add the Finishing Touch:
Using a spoon or a piping bag, drizzle the warm raspberry jam over your cooled macaroons, creating pretty stripes. This is where the magic happens!
8. Optional Garnish:
If you want to add an extra touch, grab some fresh raspberries to garnish alongside or on top of the macaroons.
9. Let Set & Enjoy:
Allow the raspberry drizzle to set before serving. If you have leftovers, store them in an airtight container to enjoy for days to come!
Happy baking with your delightful Raspberry Coconut Macaroons Cookies!
Can I Use Unsweetened Coconut Instead?
Yes, you can use unsweetened shredded coconut, but you’ll want to add a bit of extra sugar to balance the flavors. Around 1/4 cup of granulated sugar should work well!
What Should I Do If I Don’t Have Fresh Raspberries?
No problem! You can simply skip the garnish or use frozen raspberries as a substitute. Just thaw them first and drain any excess water before using them to decorate.
How Do I Store Leftover Macaroons?
Store any leftover macaroons in an airtight container at room temperature for up to 3 days. If you refrigerate them, they can last up to a week, but they might lose a bit of their chewiness!
Can I Make These Macaroons Vegan?
Absolutely! To make these macaroons vegan, substitute the egg whites with aquafaba (the liquid from canned chickpeas), using about 3 tablespoons for each egg white. Just ensure your sweetened condensed milk is dairy-free as well!
