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).
- 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)