Coconut Raspberry Treats (Printable Version)
Fluffy macarons with a nice tart kick from raspberries and sweet coconut flakes in every bite.
# Ingredients You'll Need:
→ Dry Stuff
01 -
150 grams powdered sugar
02 -
150 grams shredded coconut with sugar
03 -
50 grams sugar
04 -
150 grams almond flour
→ Wet Stuff
05 -
1 teaspoon vanilla extract
06 -
100 grams butter, no salt
07 -
120 grams egg whites
→ Fruit
08 -
100 grams fresh raspberries
# Detailed Preparation Steps:
01 -
Put the oven on at 160 degrees Celsius and cover a baking tray with parchment paper.
02 -
Take butter, fresh raspberries, and shredded coconut with sugar. Mix them well in a bowl. Add vanilla and stir.
03 -
Using a clean bowl, whip egg whites with sugar until they hold stiff peaks.
04 -
Slowly fold the fluffy egg whites into the coconut and raspberry mix to keep it light.
05 -
Drop or pipe small amounts of the batter onto the lined tray, leaving space between each.
06 -
Bake for about 12 to 15 minutes until the edges turn golden brown. Take them out and let them cool fully before serving.
# Helpful Tips:
01 -
Be gentle with the macarons to keep their shape. Use a kitchen scale to get the amounts just right. Let them cool fully before you try to take them off the tray.