These Raspberry Coconut Macaroons are a tart, sweet twist to traditional macaroons! Filled with freeze-dried raspberries and topped with a white chocolate drizzle, this easy recipe is a sweet, colorful dessert that is fun to enjoy any time of year!
Coconut macaroons are one of these desserts that are often overlooked around here. I’m not sure why since they taste great and are easy to make!
Plus, they are super versatile!
They really should be made more often!
While we usually stick with tropical flavor pairings for our coconut macaroons, we decided to switch things up with a berry combo. . .Raspberry Coconut Macaroons!
Freeze-dried raspberries combine with sweetened, shredded coconut for a fun, colorful twist to traditional coconut macaroons.
Since freeze-dried raspberries can end up being on the tart side, we ground the raspberries into a powder so they could be evenly stirred into the macaroon mixture.
This kept us from getting a big chunk of raspberry in any one bite.
White chocolate drizzled over the top adds a creamy sweetness to the tart, sweet macaroons.
If you love white chocolate and want more of it, feel free to dip the bottoms of the macaroons in the white chocolate.
They’re irresistible either way!
How to Make Raspberry Coconut Macaroons
Start by preheating your oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
In a small bowl, whisk together the egg whites, sugar, pineapple juice, vanilla extract, and salt.
You will want to whisk the mixture until the sugar is fully incorporated into the egg whites. The egg whites should appear foamy.
Set that aside, and grab a large bowl.
In the large bowl, toss together the shredded coconut and crushed freeze-dried raspberries (The raspberries should be crushed enough that they are powdery.) until the coconut is coated in the raspberries.
Pour the egg white mixture into the coconut mixture. Stir until well-combined.
Form mixture into balls using about 1 heaping tablespoon of the mixture.
I used a 1 1/2 Tablespoon-sized cookie scoop. This kept my hands from getting messy and made the coconut balls all about the same size.
Place the coconut balls on your prepared baking sheet leaving a couple inches between each ball.
Gently press the tops of the balls just slightly. A glass works well for this.
Bake for 20-25 minutes or until the edges just start to turn golden brown. The centers may appear “wet” or “uncooked” but will set up as the macaroons cool.
Remove the baking sheet to a wire rack to cool.
Optional: While the macaroons are cooling, melt the white chocolate according to package instructions.
I used about 2 ounces for drizzling the tops of the macaroons. If you want to dip the bottoms of the macaroons, you will need at least twice as much white chocolate.
If dipping the macaroons in white chocolate, place the macaroons on wax paper to allow the chocolate to harden before serving.
Store any remaining coconut macaroons in an airtight container.
Tips for Making Coconut Raspberry Macaroons
- A cookie scoop works well to portion out the macaroons and will keep your hands clean.
- Feel free to dip the bottoms of the macaroons in white chocolate instead of just drizzling them. You’ll need about twice as much white chocolate in order to dip the bottoms in the chocolate.
- Bake the macaroons just until the edges turn golden. Don’t worry if the center appears “wet” or “underdone” as it will set as the macaroons cool. This keeps the macaroons nice and chewy.
Love macaroons? More easy macaroon recipes to try!
Raspberry Coconut Macaroons
Ingredients
- 4 egg whites
- 2/3 Cup granulated sugar
- 3 Tablespoons coconut milk from a can or regular dairy milk (a higher fat percentage works best)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 1/2 Cups sweetened, shredded coconut
- 1/2 Cup crushed freeze-dried raspberries (you want the consistency to be powdery)
- 2-4 ounces white chocolate, optional
Instructions
- Preheat oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a small bowl, whisk together egg whites, sugar, coconut milk, vanilla extract, and salt until creamy and egg whites appear to be foamy.
- In a large bowl, toss together the sweetened, shredded coconut and crushed freeze-dried raspberries until the coconut is coated with the raspberries.
- Add egg white mixture to the coconut mixture, and stir until combined.
- Form balls of coconut using about 1 heaping tablespoon of mixture. (I used a 1 1/2 Tablespoon sized cookie scoop for this.) Place on prepared baking sheet a couple of inches apart.
- Gently press the tops of the macaroons down slightly. The bottom of a glass works well for this.
- Bake for 12-15 minutes, or until edges just start to turn light golden brown.
- Carefully remove baking sheet to a wire rack to cool.
- Optional: Melt white chocolate according to package instructions. Drizzle tops of macaroons with white chocolate or dip bottoms of macaroons in white chocolate, and place on wax paper. Allow chocolate to harden before serving.
- Store leftovers in an airtight container.
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Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 158Total Fat: 8gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 90mgCarbohydrates: 20gFiber: 2gSugar: 18gProtein: 2g
Nutrition information shown is an estimate provided by an online calculator and may not always be accurate. Nutrition values can vary greatly based on brand used. It should not be considered a substitute for a medical professional’s advice.
