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These coconut raspberry macarons mix the delicate crispness of traditional macarons with shredded coconut's tropical sweetness and the fresh tartness of ripe raspberries. They're light and fluffy, delivering a tasty combo in every bite that's great for gatherings or just a sweet treat in the afternoon.
This quickly turned into a go-to in my kitchen when I needed something both classy and fun. The first time I brought these to brunch, everyone loved how fresh and fruity they tasted.
Needed Ingredients
- Egg whites: give the macarons their structure and that crispy exterior. Fresh ones whip best but room-temp older whites work too.
- Unsalted butter: adds richness without extra sweetness. Soft butter mixes right into the filling.
- Sweetened shredded coconut: contributes a tropical crunch and flavor. Pick finely shredded for a smoother feel.
- Almond flour: creates a nutty base and the classic macaron texture. Use superfine to keep it smooth.
- Fresh raspberries: bring a bright, tart kick. Choose firm berries with no bruises.
- Vanilla extract: adds a warm, subtle flavor. Pure vanilla has the best aroma.
- Granulated sugar: helps stabilize egg whites when you whip them to stiff peaks.
- Powdered sugar: sweetens and smooths out the mix. Sift it for lighter, lump-free batter.
Step-by-Step Instructions
- Get Oven Ready
- Heat the oven to 325°F (160°C) and line a baking sheet with parchment paper so your macarons won’t stick and bake evenly.
- Mix Coconut & Raspberry
- Combine shredded coconut with fresh raspberry puree or raspberry powder in a bowl. Pour in vanilla extract and stir it all up until mixed well. This forms the flavor base.
- Beat the Egg Whites
- In another big bowl, whip egg whites while slowly adding granulated sugar until you see stiff peaks. This helps give your macarons their airy texture.
- Blend Everything
- Carefully fold the fluffy egg whites into the coconut-raspberry mix using a spatula. Do it gently so you keep that light texture but get everything mixed evenly.
- Shape the Treats
- Spoon or pipe the mix onto your lined baking sheet in little mounds or neat circles. Try for even sizes so they bake the same.
- Bake to Perfection
- Put the tray in the oven for 12 to 15 minutes. You’ll know they're done when the edges turn soft golden but the inside stays tender. Let them cool fully on the pan before touching.
I cherish this one because it was inspired by a trip to the French Riviera, where fruity macarons are a big deal. One trick I learned is to fold just enough to mix without losing all the air—that's what makes them perfect.
Storage Tips
Keep leftover macarons in a sealed container at room temp for up to two days to keep the crunch. If you need to store longer, pop them in the fridge but let them warm up before eating. Freezing isn’t great since moisture changes the texture.
Switch It Up
If fresh raspberries aren’t around, try freeze-dried raspberry powder instead. You could also use toasted coconut for a nuttier taste. A little almond extract is a nice touch to boost the nutty smell without covering the fruit flavors.
Great Pairings
Pair these macarons with lightly brewed green tea or some bubbly rosé. Their sweet and tart mix goes well with drinks that have a hint of flowers or citrus. For a dessert board, add fresh berries and a drizzle of dark chocolate.
Seasonal Twists
Brighten things up in spring or summer with lemon zest in the batter. When it’s colder, spice things with cinnamon or nutmeg for a cozy feel.
After baking, give the macarons a couple minutes to rest so they get that just-right chew inside. This treat always adds a bit of elegance to what I serve but keeps things fun and easy.
Frequently Asked Cooking Questions
- → How come these macarons are so light?
Folding the stiff egg whites carefully into the coconut and raspberry mix makes them airy and soft.
- → Can I swap frozen raspberries for fresh ones?
Fresh raspberries give the best tang and moisture, but if you drain thawed frozen ones well, they’ll still work.
- → How do I keep macarons from cracking or breaking?
Wait until they’re fully cool before peeling off the cookie sheet. Use a thin spatula if you need to since they’re fragile while warm.
- → Why beat egg whites until they’re stiff?
It traps air in the whites, making the macarons fluffy and giving them that delicate feel.
- → What’s a good way to bake these evenly?
Line your pan with parchment or a silicone mat and space the macarons apart. Keep the oven steady at 325°F (160°C) so they get those golden edges without burning.