Raspberry Coconut Macaroons

Last week, I shared the roasted eggplant with tomatoes and basil that I made for the holidays.  Well, today I wanted to switch it up and share the beautiful dessert I made!

Normally, I like to have more than a few desserts when company comes over, but this time I chose to make just one.  Usually, most people are stuffed at the end of the meal, and guests unexpectedly bring desserts anyways!

Let me just say first that these macaroons are AMAZING!  I made these a few years ago and because I loved them so much, it was the first recipe I added to the holiday menu.  I'll remind you that I set out to make this an all Smitten Kitchen recipe holiday, and for a good reason.  Deb did her homework on the macaroons, which you can see if you take a peek at her original recipe.  Read on for A+ macaroons!


Raspberry Coconut Macaroons
From Smitten Kitchen

Ingredients

• 14 oz. (400 g) sweetened, flaked coconut
• 2/3 cup (130 g) granulated sugar
• 3 large egg whites
• 1/4 tsp. table salt OR heaped 1/4 tsp. flaked sea salt
• 1/2 tsp. almond extract
• 1/2 pint (6 oz., 170 g or 1 1/4 cups) fresh raspberries (patted VERY dry; see note at end)

Directions

1. Preheat oven to 325°F.

2. Line two large baking sheets with parchment paper.

I used a nonstick baking sheet, which worked okay.  Just a couple of the macaroons stuck a little.  No biggie!

3. In a food processor, blend the coconut for a minute.

4. Add sugar and blend for one minute.

5. Add the egg whites, salt and almond extract and blend for another minute.

I used the 1/4 tsp. of regular salt.

6. Add the raspberries and pulse in short bursts until the raspberries are broken down, but still with some visible flecks.

Note:   Leave the white and the pink parts of the batter separate, so you can swirl them later!

8. With a size #70 cookie scoop or a Tablespoon, scoop a little of the pink batter then a little of white batter.

Note: The cookies can be spaced close together since they will not spread.

9. Bake for 25 to 30 minutes, until slightly browned on top.

10. When finished, leave the macaroons to cool on the tray for at least 10 minutes.  They will firm up and be easier to transfer.

11. Enjoy!

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By the way, you may have noticed that I showed frozen raspberries in my step-by-step pictures.  I decided to make a double batch, and made the silly mistake of doubling every ingredient EXCEPT the raspberries on my list!  The first batch with fresh raspberries ended up perfect.  I didn't want to run back to the store, so I baked the second batch with the frozen kind.

DO NOT use frozen raspberries!  The water content is super high, and they end up looking like this on the baking sheet.

And this when baked!

The extra juiciness made it too moist and completely pink!  However, they tasted fine once I removed the burned edges.  Still, not the most beautiful macaroons I've ever made.

I love these little beauties, and I can't wait to make them again!

What is your favorite unexpected flavor combination?  Mine is obviously raspberry and coconut!