I caved though, I just “happened” to have raspberries and baking coconut at home.
They should almost be called “Dessert Impaired Macaroons” because they were so easy to make. I’ve been thinking about trying different fruit options as well. Strawberry with a hint of lime for this hot summer Miami weather sounds perfect!
My cat wouldn’t stay away from them either…creep.
Raspberry Macaroons yields 25 macaroons
recipe adapted from Smitten Kitchen
- 7 ounces sweetened flaked coconut
- 1/3 cup granulated sugar
- 1 1/2 egg whites (just eyeball this, I halved SK’s recipe)
- 1/8 teaspoon salt
- 1/4 teaspoon almond extract
- 1/4 pint fresh raspberries (if washed, dry fully)
Pre-heat oven to 325°F. Line large baking sheet with parchment paper.
In a food processor blend the coconut and sugar for a minute. Add egg whites, salt, and almond extract and blend for another minute. Add raspberries and pulse machine on and off until raspberries are only partially blended. (10-13 pulses) Smitten Kitchen recommends to avoid the temptation of mixing them together.
With a tablespoon scoop batter into 1-inch mounds. You can arrange the cookies fairly close together as only puff up a little bit. Grab a little white and a little raspberry in each scoop!
Bake cookies for 25 to 30 minutes, until they look a little toasted on top. Let them rest on the tray for at least 10 minutes after baking.
Helllooooo Friday! I am off today, my Mom is in town from Tennessee. <3 Praying for some sun and heading to the Venetian pool. Have a great weekend everyone!
::: keelymarie :::