Ok folks, you are about to get bombarded with some raspberry concoctions, as our raspberry bushes received an abundance of rain during the spring and are quite plentiful.
First up are Raspberry Coconut Macaroons. These little cookies are quite fun as they come out a bright magenta colour. You can create a more marbled effect if you like by not blending the raspberries in all the way. I used our blendtec blender which made the process move along super fast, but if you don’t have a ridiculously expensive and loud blendtec blender, a food processor will work just fine 😉
There are a few versions of these out there (I believe Smitten Kitten being the originator), and after tasting mine I’m pretty sure all versions are probably quite delicious. Ideally, you want the outsides to have a slight crisp to them and a lovely chewy middle.
Raspberry Coconut Macaroons
2½ cups unsweetened coconut
½ cup raw cane sugar
2 egg whites
½ tsp vanilla extract
pinch of salt
¾ cups raspberries
1. Preheat oven to 325º
2. Food process coconut until it is crumbly. Add egg, vanilla, sugar & salt. Then pulse in the raspberries (if you desire a marble effect, leave raspberries in chunks).
3. Place 1 tbsp scoops onto a baking sheet lined with parchment paper. Bake about 25 mins. Remove from oven and let them sit for about 10 mins before transferring to a wire rack. Store in a cool place.
Makes about 2 dozen