::: Raspberry Macaroons :::

These macaroons from Smitten Kitchen are all over Pinterest and food blogs. Is it bad that this made me NOT want to make them?

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 :::

3 Replies to “::: Raspberry Macaroons :::”

  1. I’ve seen these everywhere also and though it didn’t make me not want to make them, it made me not want to make them RIGHT NOW. Maybe next year when the hype has died down. 😛 Yours look so delicious though! I’m glad you took the plunge.

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