Raspberry Coconut-Oat Macaroons
Raspberry Coconut-Oat Macaroons have a crispy shell, a chewy coconut interior, and a bright tartness from fresh raspberries that makes them genuinely hard to stop eating. Naturally gluten-free, simple to make, and the kind of cookie that earns you compliments every single time.
I'll come right out and admit it: I have a macaroon problem. Not macaron the French almond meringue kind but macaroon, the coconut-oat kind. I've been making different versions of them for over a year and I genuinely cannot stop. The crispy exterior, the chewy coconut interior, the way they come together from a handful of ingredients in about 25 minutes they are nearly the perfect cookie.
This raspberry version might be my favourite so far. When I saw a recipe for raspberry macaroons making the rounds, I knew immediately that the tartness of the berry was exactly what my standard coconut-oat base had been missing. I waited until fresh raspberries were at their peak, tested the combination once, and that was it. The ruby red colour threaded through the golden coconut is also genuinely beautiful the most visually striking macaroon I've made.
The base recipe is simple: unsweetened shredded coconut, rolled oats, egg whites, a touch of sweetener, vanilla, and salt. Fold in fresh or frozen raspberries at the end gently, so you get visible ribbons and pockets of berry rather than a uniformly pink mixture. The berries release juice as they bake which creates these gorgeous jammy spots throughout each macaroon.
These are naturally gluten-free and dairy-free, which makes them a useful recipe to have in your back pocket for baking for people with dietary restrictions. They also keep well at room temperature for several days, which means they travel and ship well as homemade gifts.
Keys to Perfect Macaroons
- Use unsweetened coconut sweetened coconut tips these into cloying territory and overwhelms the raspberry
- Fold raspberries in last and gently, to preserve visible pieces of berry
- Pack firmly when scooping they hold their shape better and bake more evenly
- Watch closely near the end coconut goes from golden to burnt quickly in the last few minutes
- Cool completely on the pan they firm up as they cool; moving them warm means crumbling
If you love the combination of fruit and creamy coconut, these are going to become a staple in your kitchen. The vanilla notes in the base play perfectly against the tartness of the raspberry.
| Name: | Raspberry Coconut-Oat Macaroons |
|---|---|
| Cuisine: | Fusion |
| Prep Time: | 15 minutes |
| Cooking Time: | 20 minutes |
| Total Time: | 35 minutes |
| Servings: | 24 macaroons |
| Yield: | 24 macaroons |
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.
Estimated Nutrition Per Serving
- Calories: 110
- Total Fat: 5g
- Saturated Fat: 4g
- Cholesterol: 0mg
- Sodium: 20mg
- Total Carbohydrates: 16g
- Dietary Fiber: 1g
- Sugars: 11g
- Protein: 1g
