I’ve been so invested in French macarons that I felt for once I should attempt macaroons. I often find myself wanting to correct people when they mistakenly speak of macarons as macaroons only because they are different things and not because I want to correct others’ French pronunciation. Macarons are the little discs with filling and look like colorful sandwich cookies while macaroons are the coconut mounds.
I decided to do a twist on the classic coconut by adding raspberry. I like the marbling effect by swirling in the raspberry which make them look like mini ice cream bites.
The recipe calls for flaked coconut and fresh raspberries to be broken down in a food processor. I had shredded coconut and frozen raspberries on hand. With the raspberries, I first pulsed them alone just in case there would be a lot of excess moisture that I didn’t want.
The coconut and raspberry pulsed together. To get the nice marbling, make sure there are still streaks of white coconut. I think I could have stopped a few pulses sooner. Mine came out about 90% raspberry pink color.
Little macaroon bites. I used my truffle scoop which is about 1″ in diameter to make dainty little cookies. They will puff up slightly in the oven but not too much.
All neat in a row. I got approximately 50 cookies just as the recipe states.
These chewy little cookies were moist and fluffy. I kept them for a few days in an air tight container and they tasted the same as on the first day.
Raspberry Coconut Macaroons
- Sweetened, flaked coconut- as mentioned above I used sweetened, shredded coconut which was fine because it was broken down in the food processor.
- Fresh raspberries- I pulsed frozen raspberries and didn’t have any excess liquid so there was no need to pat them dry. If you choose to frozen, I would get rid of any extra liquid so the batter doesn’t become completely pink and also too liquidy.
- Someone suggested dipping these in chocolate which I’d probably do the next time.