Okay, I admit it… I have a macaroon “problem”.
I just can’t seem to stop making different versions of what has become my favorite homemade cookie.
The crispy exterior, soft interior, chewy texture, and coconutty flavor of those initial macaroons pulled me in, and the variations I’ve made over the past year have all been delicious.
So when Deb posted a recipe for raspberry macaroons, I knew the ruby-hued berries would be the next addition to my basic coconut-oat macaroon recipe.
I patiently waited until raspberries were fully in season, and the wait was worth it as the berries are now perfectly sweet and juicy.
For these macaroons, raspberries are lightly mashed and gently folded into the cookie dough, resulting in a marbled appearance. If you wanted to go for fully pink macaroons, you could certainly fully incorporate the raspberry puree into the dough… but I really love the look of the red streaks.
Could these be my new favorite macaroons? Quite possibly… at least until the next flavor addition idea strikes ;).
Raspberry Coconut-Oat Macaroons
Prep Time: 15 minutes
Cook Time: 20 minutes
Keywords: bake dessert vegan vegetarian coconut oatmeal raspberries cookies summer spring
Ingredients (32 cookies)
- 2 2/3 cup full fat shredded unsweetened coconut (one 8 oz package) OR 1 cup of coconut butter
- 1 cup reduced-fat shredded unsweetened coconut
- 1 cup old-fashioned rolled oats
- 3/4 cup pure maple syrup, preferably Grade B
- 1 Tbsp + 1 tsp pure vanilla bean paste OR pure vanilla extract
- 1/2 tsp pure almond extract
- 1/2 tsp Kosher salt
- 1/2 pint (6 oz) fresh raspberries, preferably organic, lightly mashed
Instructions
Preheat oven to 300°F. Line a baking sheet with a silicone baking mat or parchment paper.
In a food processor, process 2 2/3 cups full fat shredded coconut for about 5-8 minutes, until a thick, smooth coconut butter forms, scraping down the sides as needed (this will yield about 1 cup of coconut butter).
Combine the coconut butter and all of the remaining ingredients – except raspberries – in a bowl. Stir until well-combined. Fold in lightly-mashed raspberries until mixture is marbled… you don’t want the raspberries completely combined with the cookie dough.
Using a mini ice cream scoop or a small spoon, scoop the dough onto the prepared baking sheet (no need to leave much room in between as they do not spread out). Bake for about 20-25 minutes, or until the bottoms of the macaroons are lightly browned. The macaroons will be very soft at this point.
Allow the macaroons to sit at room temperature on the baking sheet for about 30 minutes, or until they firm up and cool down.
Nutritional Information per macaroon:
86.6 calories, 5.7 grams fat, 3.5 grams saturated fat, 1 gram fiber, 4.4 grams sugars, 1.4
