Raspberry Coconut Macaroons
makes about 24 cookies
200 grams (7 ounces) sweetened, flaked coconut
65 grams (1/3 cup) sugar
45 grams egg whites (from about 1 1/2 eggs)
1/4 teaspoon clear vanilla extract
1/8 teaspoon salt
85 grams (3 ounces or 2/3 cup) raspberries, rinsed & completely dry
Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper.
In a food processor, process the coconut for about one minute. Add the sugar and process for another minute. Add the egg whites, vanilla, and salt. Process the mixture for one minute. Scrape down the sides of the bowl and add in the raspberries. Working in pulses of the food processor, pulse in the raspberries until mostly, but not completely, broken down, scraping down the bowl as needed.
Scoop the mixture (about 1 tablespoon mounds) onto the prepared baking sheet. Bake for 25 minutes, or until lightly golden on the tops. Let cookies cool on pan for 10-15 minutes then transfer to a wire rack to cool completely.
- I used about 15 pulses to get the raspberries broken down, but next time, I would pulse less to achieve a more marbled effect with the white coconut.
Printed from Sweet Peony.