These Raspberry Coconut Macaroons are a sweet treat that will make your taste buds dance! With chewy coconut and a burst of fruity raspberry, they’re simply delightful.
Plus, they’re super easy to make! Just mix the ingredients, scoop, and bake. If you ask me, they’re perfect with a cup of tea or coffee—who can resist a cookie? 😋
Key Ingredients & Substitutions
Sweetened Shredded Coconut: This is the star of the show! It gives the macaroons that chewy texture. If you’re looking for a healthier option, you can use unsweetened coconut and adjust the sugar in the recipe.
Raspberries: Fresh raspberries work best, but frozen will do just fine too. If you want to switch it up, try using chopped dried cherries or even chocolate chips for a different flavor.
Sweetened Condensed Milk: This ingredient is key for sweetness and binding the cookies. If you need a dairy-free version, you can use coconut condensed milk, which adds even more coconut flavor!
Vanilla Extract: Always a great addition for depth in flavor. If you’re out, a splash of almond extract can give a nice twist, but use it sparingly since it’s stronger.
How Do You Make Sure Your Macaroons Hold Their Shape?
Getting macaroons to keep their shape can be tricky but here’s how to make it easy:
- Make sure your mixture is sticky enough. If it feels too wet, you can add a tablespoon of flour to help bind it.
- Use a scoop or two spoons for uniform size, making it easier to bake evenly.
- Chill the mounds in the fridge for about 15 minutes before baking. This helps them hold their shape in the oven.
Following these tips ensures you’ll end up with perfectly shaped, delicious raspberry coconut macaroons every time. Enjoy baking!
How to Make Raspberry Coconut Macaroon Cookies
Ingredients You’ll Need:
- 3 cups sweetened shredded coconut
- 1 cup fresh or frozen raspberries
- 3/4 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- Optional: 1 tablespoon all-purpose flour (to help bind if needed)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20-25 minutes to bake. You’ll have delicious cookies ready in under an hour, plus a bit of cooling time before you enjoy them!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (165°C). While that’s warming up, prepare your baking sheet by lining it with parchment paper or giving it a quick spray with cooking oil to prevent sticking.
2. Mix the Ingredients:
In a large bowl, add the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and salt. If you’re using all-purpose flour to help bind the mixture, add it in too. Stir everything together until well mixed—the mixture should be sticky and hold together easily.
3. Fold in the Raspberries:
Now, gently fold in the raspberries. Be careful while mixing so you don’t crush them too much—keeping some whole will give your cookies lovely bursts of raspberry flavor!
4. Shape the Cookies:
Using a small ice cream scoop or two spoons, scoop out portions of the mixture and shape them into mounds. Place them on the prepared baking sheet, leaving about 1 inch of space between each mound so they have room to spread while baking.
5. Bake Until Golden:
Pop the baking sheet in the oven and bake for 20-25 minutes. Keep an eye on them—they’re done when the tops and edges are a nice golden brown.
6. Cool Them Down:
Once baked, take the cookies out of the oven and let them cool on the baking sheet for about 5 minutes. This will help them set up a bit. Then, move them to a wire rack to cool completely.
7. Enjoy Your Cookies:
After they’ve cooled down, the cookies are ready to serve! They go perfectly with a cup of tea or coffee and are sure to be a hit with family and friends.
Enjoy your homemade Raspberry Coconut Macaroon Cookies—a delightful treat that’s both chewy and fruity!
Can I Use Unsweetened Coconut Instead?
Yes, you can use unsweetened shredded coconut! Just keep in mind that you may want to add a bit more sugar or sweetened condensed milk to achieve the desired sweetness, as unsweetened coconut will be less sweet than the regular kind.
How Do I Store Leftover Macaroons?
Store any leftover macaroons in an airtight container at room temperature for up to 3 days. If you’d like them to last longer, you can store them in the refrigerator for about a week. Just be sure to let them come to room temperature before enjoying!
Can I Make These Macaroons Gluten-Free?
Absolutely! This recipe is naturally gluten-free as it uses coconut and sweetened condensed milk. Just be sure to use gluten-free flour if you decide to add the optional flour for binding.
How Can I Make These Macaroons with Different Fruits?
You can easily switch out raspberries for other fruits! Try using chopped dried fruit like apricots or cranberries. If using fresh fruit, berries like blueberries or chopped strawberries work well, just remember to maintain the balance so the mixture stays sticky!
