Raspberry Coconut Macaroons

As I was scrolling through Instagram on Sunday I was mesmerized by an @thefeedfeed video for blackberry coconut macaroons. They did a collaboration with Driscoll’s Berries. I thought I was already done with my Passover baking, but apparently not! I had to make these macaroons. I deciced to make mine with raspberries instead of blackberries. The macaroon batter is simple to make and you don’t even need to bust out the stand mixer. I used my hand held mixer, but a whisk and some muscle will also work.

I have started writing my recipes using weights rather than measurements. I think that will give you more accurate results. If you don’t already have a kitchen scale (and if you have ever been to Weight Watchers, you must still have one lurking in a dark cupboard somewhere!), do yourself a favour and get one.

The addition of tart raspberries is a welcome addition to macaroons, as traditionally they can be cloyingly sweet. Plus, that pink colour is pretty fabulous. A dip and drizzle of some bittersweet chocolate makes for a very pretty cookie.

Wishing all a happy and healthy Passover. Let me know if you make these!!

8 thoughts on “Raspberry Coconut Macaroons

  1. Kiki

    These look beautiful & delicious! We usually only make coconut macaroons for Christmas, so I associate them with winter, but your raspberry version is great for spring/summer. Love that dipping shot, btw, with the beautifully glossy chocolate.

    Reply

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