RECIPE: Raspberry Macaroons

Coconut always has and always will be a favourite flavour of mine. A hint of coconut in anything is a delicious addition. From oatmeal cookies to skor bars, fruit smoothies to muffins–coconut is exactly what most treats need to taste just a little bit sweeter. As for macaroons, they’re about as good as it can get!

When I first came across the recipe for Raspberry Macaroons, I was instantly enthralled. I’ve never considered making a duel-flavoured macaroon. I decided to give them a try, and sure enough, the sweetness of the macaroon mixed with the tartness of the raspberries was incredible.

This recipe doesn’t require too many ingredients. They can be made with either fresh or frozen raspberries. I drizzled them with white chocolate to add the extra hint of sweet but they could easily be dipped or just simply left to fend for themselves (trust me, they’ll survive).

INGREDIENTS

• 2 bags of sweetened coconut (400 grams in total)
• 2/3 cup sugar
• 3 large egg whites
• 1/4 teaspoon of salt
• 1/2 teaspoon of almond extract
• 1 1/4 cup fresh raspberries or 3/4 cup of frozen (thawed)

PROCESS

Preheat the over to 325 degrees and spray baking pans. Quickly beat the coconut and the sugar together. Add the egg whites, salt, and almond extract and beat for an additional minute. Add the raspberries. Scoop the batter onto the pans and bake for 25-30 minutes, or until the edges are browned. Let them cool on the tray for a few minutes, but then transfer to a cooling rack. Melt some white chocolate and drizzle over top (if desired).

That’s it! To reference the original recipe, head over to Smitten Kitchen. These treats make a delicious addition to any sweet tray or serve well as a simple tea-time snack. They are sweet and tart and store in the fridge for quite a while. Thanks for reading!