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Best Raspberry Macaroons

Raspberry macaroons combine the deliciously chewy texture of coconut macaroons with the tart and sweet flavor of fresh raspberries. This recipe offers a simple way to make a treat that’s both vibrant in color and irresistible in taste. Whether you’re preparing them for a special occasion, a casual get-together, or simply for a sweet snack, these raspberry macaroons are sure to delight anyone who tries them.

Equipment

  • Mixing bowl: For mixing the ingredients together.
  • Baking sheet: To arrange the macaroons for baking.
  • Parchment paper: To prevent the macaroons from sticking to the baking sheet.
  • Spoon or ice cream scoop: For portioning the macaroons onto the baking sheet.
  • Whisk or spatula: To combine ingredients evenly.

Ingredients

  • For the Raspberry Macaroons:
  • 2 cups shredded unsweetened coconut
  • 1/4 cup granulated sugar
  • 1/4 tsp salt
  • 2 large egg whites
  • 1/2 tsp vanilla extract
  • 1/2 cup fresh raspberries or raspberry jam for a smoother filling
  • Optional: 1 tbsp cornstarch for thicker raspberry filling

Instructions

  • Step 1: Preheat the Oven and Prepare the Baking Sheet
  • Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the macaroons from sticking.
  • Step 2: Prepare the Macaroon Mixture
  • In a large mixing bowl, combine the shredded coconut, sugar, and salt. Stir until evenly mixed.
  • In a separate bowl, whisk the egg whites and vanilla extract until they form soft peaks.
  • Gently fold the egg whites into the coconut mixture until fully combined. Be careful not to deflate the egg whites.
  • If you’re using fresh raspberries, gently fold them into the coconut mixture, breaking them up slightly. If you prefer a smoother texture, you can use raspberry jam or puree instead.
  • Step 3: Form the Macaroons
  • Using a spoon or small ice cream scoop, portion the coconut mixture into small mounds on the prepared baking sheet, spacing them about 1 inch apart.
  • Gently press the tops of the macaroons to form slightly flattened peaks, which helps them cook evenly.
  • Step 4: Bake the Macaroons
  • Bake the macaroons in the preheated oven for 15-20 minutes, or until the edges are golden brown. Keep an eye on them to avoid over-baking, as coconut can burn easily.
  • Let the macaroons cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  • Step 5: Optional Raspberry Glaze
  • For an extra touch of raspberry flavor, you can make a simple raspberry glaze by mixing powdered sugar with a small amount of raspberry juice or puree. Drizzle this glaze over the macaroons once they have cooled for a glossy, fruity finish.