My sister is getting married in August, and we were planning her bridal shower when I volunteered to make the party favors and the cupcakes. I’ll share the cupcake recipe soon — lemon cupcakes with raspberry buttercream — but for the favors I wanted something coconut, since my sister loves it. Classic coconut macaroons are delicious, but I wanted a version with a bright twist and a pink color to match the shower palette. When I discovered a recipe for coconut raspberry macaroons, I knew it was perfect.
I also love coconut, and I was excited to try a macaroon that combined its chewy, slightly sweet texture with fresh raspberries. My husband won’t eat coconut because of the texture, which I don’t understand — I adore that chewiness — but these macaroons won him over in spirit if not by taste. Using fresh fruit gives these cookies a lively tartness that balances the sweetness, and a hint of almond extract deepens the flavor in a subtle, lovely way. The result is tender, slightly toasted coconut with streaks of juicy raspberry throughout. They’re simple, pretty, and perfect for gifting at a bridal shower.
coconut raspberry macaroons
makes 45–50 macaroons
- 14 ounces sweetened, flaked coconut
- 2/3 cup sugar
- 3 large egg whites
- 1/4 teaspoon sea salt
- 1/2 teaspoon almond extract
- 1 1/4 cups fresh raspberries, washed and patted very dry
Preheat the oven to 325°F (160°C). Line two large baking sheets with parchment paper. In a food processor, blend the coconut for about one minute to slightly break down the flakes—this creates a better texture than leaving them completely whole. Add the sugar and blend for another minute to combine. Pour in the egg whites, salt, and almond extract, and blend for an additional minute until the mixture starts to hold together.
Add the raspberries and pulse on and off until the fruit is mostly broken down but still shows visible pink pieces and swirls. You want a marbled look rather than a uniformly pink batter; the contrast between the white coconut and raspberry streaks is part of the appeal. Transfer the mixture to a large bowl for easier scooping and to avoid overworking the raspberries into complete purée.
Using a tablespoon, scoop the batter into 1-inch mounds and place them on the prepared baking sheets. These cookies do not spread much, so you can place them relatively close together. Bake for 25–30 minutes, or until the tops and edges are lightly toasted and golden. Remove from the oven and allow the macaroons to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
These macaroons are best on the first day when the coconut is at its chewiest, but they will keep well in an airtight container for 4–5 days. For gifting, I packaged them in small glassine treat bags to keep them attractive and fresh for the bridal shower favors. If you prefer a slightly firmer exterior, bake an extra 3–5 minutes, watching closely so they do not over-brown.
Tips and variations:
- If you don’t have a food processor, you can stir the coconut, sugar, and egg whites by hand, but pulse-chopping the coconut yields a nicer, more tender texture.
- Fresh raspberries give the best color and flavor. Frozen berries tend to release more liquid and can make the mixture too wet.
- For a chocolate-dipped version, let the macaroons cool completely, then dip the bottoms in melted dark chocolate and let them set on parchment.
- You can substitute almond extract with vanilla if you prefer a more classic macaroon flavor, though the almond adds a complementary note to the raspberry.
