Sometimes I need to take a break from design and have a snack. When you need a treat, my friend Kristina from Buttercup Houston is the right person to go to. We grew up together in Texas and even though we are miles apart now, we still keep in touch. She has a Texas accent, heart of gold and a kitchen filled with things like homemade vanilla and Raspberry Coconut Macaroons. She is sharing the prettiest and most delicious recipe today:
Hi, there! Kristina here, from Buttercup Houston, sharing a fun and easy recipe for spring. Raspberry coconut macaroons are an updated version of an old classic that would make a perfect addition to this year’s Easter table.
Since they come together in a snap, you can even get this kids involved. Ever since my five year old learned to separate egg whites I can’t keep her from pulling a chair up to the counter to help me. Aside from their perfect pink hue, I have to say that the best part about this recipe is that they actually taste better when made in advance!
Raspberry Coconut Macaroons
28 oz. sweetened coconut
6 oz. fresh raspberries, washed and dried completely
3 egg whites
7 oz. or 1/2 can of sweetened condensed milk, use the rest as a sweetener in your oatmeal tomorrow!
1 tsp. vanilla extract
1/2 tsp. almond extract (optional)
2 cups white chocolate chips
1. Preheat the oven to 325 degrees and line two sheet trays with parchment or silpat. Set aside.
2. Separate egg whites and set aside.
3. Pour the sweetened coconut into the food processor and blend for about 20-30 seconds. I find that giving my food processor a shake or two during blending helps to incorporate all the bits that rise to the top.
4. Scrape down the sides of the food processor and pour in half the can of sweetened condensed milk, egg whites, vanilla extract, and almond extract (optional) and blend for another 20 seconds. If after this the coconut doesn’t look to be broken down enough (use your discretion) blend for another 20 seconds.
5. Scrape down the sides of the food processor and add in the raspberries. Pulse until they are marbled throughout, leaving a few chunks of raspberries. Give it a good stir.
6. Using a small tablespoon-sized ice cream scoop, scoop out mixture onto sheet trays leaving an inch in between macaroons. They will not expand during baking.
7. Bake for 30-35 minutes until they have turned a golden brown on top. I personally like when they are a bit overcooked (crazy, I know!) because it adds a nutty flavor that offsets the tartness of the raspberries and sweetness of the coconut. The condensed milk really helps to retain moisture so you won’t really have to worry about them becoming dry.
8. Allow macaroons to cool completely and store in an air-tight container until ready to use.
9. Before serving, melt white chocolate in the microwave, stirring after 30 second intervals until it is smooth. Pour over each macaroon and enjoy them with the chocolate still melty and gooey or wait for the chocolate to harden. Either way, they are delicious!
1. My husband is not the biggest raspberry fan so we make these with blackberries and they are wonderful.
2. The macaroons pictured are so pink because my daughter, ahem, helper wanted to blend the macaroons longer to make them all pink. I personally like when I get a burst of raspberry marbled throughout but like I said before, use your discretion and have fun with the recipe! Find out what works best for you and your little helpers.