Raspberry Coconut Macaroons

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

Blueberry & Raspberry Muffins

As it turns out, the house we recently moved into has some treats planted in the backyard, raspberries, blueberries and rhubarb.   I really wanted to make use of this somehow other than just picking and eating them as they are, so I felt muffins would probably be a delicious attempt.  I’m going to be honest with you, I probably haven’t made muffins since helping my mom when I was a child.  So when I first began this adventure I was most definitely nervous for the outcome, as my baking track record is grim.  But whoa were these good! Muffins will be making more appearances into my routine now.  I made a few substitutions to make these a little lower fat and lower calorie.

Blueberry & Raspberry Muffins

1 cup non fat vanilla yogurt

1 large egg

¼ cup canola oil

½ tsp vanilla

2 cups all purpose flour

½ cup granulated white sugar

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

¾ cup raspberries

¾ cup blue berries

Topping:

1 tbsp brown sugar

1 tbsp rolled oats

 

1.  Preheat oven to 375°.  Grease muffin tin or fill with paper liners.

2. In a bowl, whisk together the yogurt, egg, oil and vanilla.

3. In another bowl, mix together flour, sugar, baking soda, baking powder and salt.  Take 1 tbsp of the dry mix and toss it in with the berries.

4. Fold wet mixture into dry mixture.  Gently stir in the raspberries and blueberries, but be careful not to over mix to avoid tough muffins.

5. Scoop mixture into a muffin tin, about 2 spoonfuls or 1 ice cream scoop.  Sprinkle topping over tops.

5.  Bake for about 15-20 mins or until a toothpick comes out clean.

6.  Let muffins cool for 5 mins before removing from the tin.

Makes 12 muffins

 

Per Muffin:

Calories 180      Fat 5.5g      Carbs 28g      Protein 4g