Raspberry Coconut Macaroons
2016-05-01 15:34:44
Yields 36
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
- 14 ounces sweetened, flaked coconut
- 2/3 cup sugar
- 3 eggs whites
- 1/4 teaspoon salt
- 1/2 teaspoon almond extract
- 1 pint fresh raspberries
Instructions
- Preheat oven to 325 degrees and line two baking sheets with pam. In a food processor, blend the coconut for a minute. Add the sugar, egg whites, salt and almond extract and blend for another minute. Add the raspberries and pulse on and off in short bursts until they are somewhat broken down, not entirely. I do it this way because the macaroons look prettier when you can see visible speaks of raspberry in them. You should see some parts fully white and other parts fully pink when you open the food processor. Scoop heaping tablespoons into mounds on the baking sheets. You can arrange them close together, as they won't spread out when they bake, just puff. Don't be worried if the batter is a little runny, they will hold their shape once baked. Bake for 25-30 minutes or until lightly browned on the top. Let them cool completely before removing from baking sheets, 15 minutes.
SALT & PREPPY https://www.saltandpreppy.com/
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