raspberry coconut macaroons

I'm back with more cookies.

I told you I was on a roll.

Totally different from chocolate chip, but I am so in love with these cookies! What's not to love about raspberries and coconut?

I saw these on Pinterest, and decided to make these because of their color.  Yessss, seriously.

I don't know if we've talked about this before, but I am obsessed with the color pink. Well, hot pink. Actually, make that hot pink and purple. Obsessssssed.

No matter how hard I try, I always end up with one of those colors. I.just.can't.help.myself.

You can just picture my place right? Pink and purple everywhere. I SO WISH.

But, Matt would kill me. Huuuge personal victory for getting lavender pillows for our guest room daybed. Lavender with sequins. Baby steps, people.

So yeah, cookies.

Look at them! All pretty and magenta-y, which is, wait for it, hot pink + purple. OMG.

Not only are they adorable, but super yummy. I love macaroons to begin with, but adding in the raspberry is a pretty solid decision. They really brighten up the macaroons and provide the right amount of tartness. I think next time I might drizzle on some chocolate, because come on. Chocolate makes everything better.

Raspberry Coconut Macaroons
makes about 24 cookies
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Ingredients:
200 grams (7 ounces) sweetened, flaked coconut
65 grams (1/3 cup) sugar
45 grams egg whites (from about 1 1/2 eggs)
1/4 teaspoon clear vanilla extract
1/8 teaspoon salt
85 grams (3 ounces or 2/3 cup) raspberries, rinsed & completely dry

Directions:
Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper.

In a food processor, process the coconut for about one minute. Add the sugar and process for another minute. Add the egg whites, vanilla, and salt. Process the mixture for one minute. Scrape down the sides of the bowl and add in the raspberries. Working in pulses of the food processor, pulse in the raspberries until mostly, but not completely, broken down, scraping down the bowl as needed.

Scoop the mixture (about 1 tablespoon mounds) onto the prepared baking sheet. Bake for 25 minutes, or until lightly golden on the tops. Let cookies cool on pan for 10-15 minutes then transfer to a wire rack to cool completely.

Enjoy!

*NOTES
- I used about 15 pulses to get the raspberries broken down, but next time, I would pulse less to achieve a more marbled effect with the white coconut.


Source: slightly adapted from Smitten Kitchen

You might want to double the recipe. These babies go fast.