I grew up eating plain coconut macaroons, the ones made with a custard base. My perception of the ordinary macaroon has changed since making these.
Raspberry Coconut Macaroons
Yield: 4 dozen
Prep time: 5 minutes
Cook time: 30 minutes
14 ounces sweetened, flaked coconut
2/3 cup granulated sugar
3 large egg whites
Heaped 1/4 teaspoon flaked sea salt or level 1/4 teaspoon table salt
1/2 teaspoon almond extract
6 ounces fresh raspberries (if washed, patted very dry)
1. Preheat the oven to 325ºF. Line two large baking sheets with silpat baking mat or parchment paper.
2. In a food processor, blend the coconut for a minute. Add sugar, blend another minute. Add egg whites, salt and almond extract and blend for another minute.
3. Add raspberries and pulse machine on and off in short bursts until they are largely, but not fully, broken down.
4. Drop a rounded tablespoon of batter onto prepared baking sheets. Bake for 30 minutes, until they look a little toasted on top. Let them rest on the tray for 10 minutes after baking.
Recipe adapted from Smitten Kitchen