Berry Coconut Macaroons

After raving and raving over the fancy French Macarons I’ve been devouring all over NYC this year… I decided to try to make the good-ole Coconut Macaroon instead.

My Mom did buy me a little cookbook for Macarons, but we’ll have to try that later.  Coconut Macaroons are a staple as far as Passover desserts go.

These babies are delish!  It also couldn’t be easier to make.  They are even easier to  make than plain old Chocolate Chip Cookies.   I’m probably going to try out a million other flavors throughout the year.

Berry Coconut Macaroons

Recipe adapted from:  Smitten Kitchen’s Raspbery Coconut Macaroons
Makes:  50 Macaroons, 41 calories a piece.
Ingredients:
14 oz Sweetened, Flaked Coconut
2/3 cup White Sugar
3 Large Egg Whites
1/4 teaspoon leveled Table Salt (or 1/4 tsp heaping flaked sea salt)
1/2 teaspoon Vanilla Extract
1/2 pint or 6oz Fresh Raspberries or Blueberries
Directions:
1.  Preheat oven to 325.  Line two large baking sheets with parchment paper and set aside.
2.  In a food processor, blend coconut for one minute.  Add sugar, blend for another minute.  Add egg whites, salt, and vanilla extract and blend for another minute.  You can scrape the sides of the food processor about half way through.
3.  Add berries (if you washed them… make sure to dry them really well) and pulse the machine until they are almost fully broken down.  The original recipe called for about 13 pulses, but you could probably do even less.  *When you open the machine, it will look like the berries only mixed into half the coconut.  Don’t stir it together!  It will look really cool if you let it be*
4.  With a teaspoon, scoop the batter into small mounds on the parchment paper.  They don’t spread out so they can be placed close together.  You’ll want to scoop a little of the colored batter and a little of the white batter together to make them look tye-dyed or marbled.
5.  Bake for 25-30 minutes until they start to toast on top and become just slightly browned.  Remove from oven and let them cool on the tray for 10 minutes.  They’ll become more firm as they fully cool.

I made this batch just a little too big... but you can how the raspberries aren't fully pulverized... so pretty!

See the separation between the blueberry mixture and the coconut that didn't mix? Don't stir it!!

The result:  WOWWWW!  These Berry Macaroons are fantastic.  They are much more moist and flavorful than the normal kind you buy in a can (i mean… duh).  I made both Raspberry and Blueberry ones, and the raspberry had a much stronger flavor.  I also thought they were prettier, they ended up being bright pink.  The original recipe also called for almond extract, which I didn’t notice and didn’t have… so I had to use vanilla.  Mine were definitely missing that almond flavor found in traditional macaroons, but I wouldn’t say it was worse for it… just different.

Ta-Da!! Beautiful macaroons! You can see the tiny spots where they got just a little bit toasty.

One thought on “Berry Coconut Macaroons

  1. Pingback: 200th Post | It's Good to be the Cook

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