Raspberry Coconut Macaroons


makes 12

100 gr coconut
2 egg whites
pinch salt
75 gr granulated sugar
1 tsp vanilla extract
50 gr old-fashioned rolled oats
100 gr raspberries, frozen


1. Preheat your oven to 170 C - 340 F and line a baking sheet with parchment paper.

2.In a medium bowl, stir together coconut, egg whites, pinch salt, sugar, vanilla extract and oats. Add frozen raspberries and stir until well combined. 

3. Using a ice cream scoop or small spoon, scoop the dough onto the prepared baking sheet. No need to leave much room in between as they do not spread out.

4. Bake in preheated oven until golden brown for about 20 to 25 minutes. Remove from oven. The macaroons will be very soft at this point. Allow the macaroons to sit at room temperature on baking sheet for about 10 minutes to cool down.

Instructions video

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