Q1: Can I use frozen raspberries instead of fresh, and do I need to adjust anything?

While fresh raspberries are specified in the ingredients list, you can use frozen raspberries with some modifications. Thaw them completely and drain thoroughly, then pat them very dry with paper towels as mentioned in Step 2 - this is even more critical with frozen berries as they release more moisture. The excess liquid from frozen berries can make your macaroons soggy and prevent them from holding their shape during baking. You may need to add an extra 2-3 minutes to the baking time in Step 8 to account for additional moisture.

Q2: How do I know when the macaroons are properly done baking?

According to Step 8, the macaroons should bake for 18-20 minutes at 225°F until they are golden brown on the edges and tops. The key visual cue is the golden brown color - they should not be pale white or they'll be too soft and won't hold together. Remember to rotate the baking sheets halfway through as instructed in Step 8 for even browning. Step 9 notes that they will firm up as they cool, so don't worry if they seem slightly soft when first removed from the oven - the 5-minute rest on the baking sheet allows them to set properly.

Q3: Can I make these dairy-free or vegan, and what substitutions would work?

This recipe is already dairy-free as written, making it suitable for those avoiding dairy products. However, it is not vegan due to the 4 large egg whites listed in the ingredients. To make a vegan version, you could try using aquafaba (the liquid from a can of chickpeas) as a substitute - use about 1/2 cup aquafaba in place of the 4 egg whites in Step 3. Be sure to check that your shredded coconut is labeled vegan, as some brands may contain additives. The texture may be slightly different with aquafaba, and you may need to bake them a few minutes longer to achieve the golden brown color mentioned in Step 8.

Q4: What if I don't have almond extract - can I skip it or substitute something else?

The 1/4 teaspoon almond extract listed in the ingredients adds a subtle nutty flavor that complements the coconut and raspberries, but it's not essential to the recipe's success. You can simply omit it and increase the vanilla extract from 1 teaspoon to 1 1/4 teaspoons in Step 3 for a pure vanilla flavor profile. Alternatively, you could substitute with 1/4 teaspoon of coconut extract to enhance the coconut flavor. Since this recipe is already gluten-free as specified in the diet information, skipping the almond extract won't affect the gluten-free status or the structural integrity of your macaroons.

Raspberry Coconut Macaroons

These Raspberry Coconut Macaroons are the perfect marriage of tropical sweetness and fresh berry tartness, creating bite-sized treats that are as beautiful as they are delicious. Unlike their French macaron cousins, these macaroons are naturally gluten-free, made with sweetened shredded coconut, egg whites, and juicy raspberries that burst with flavor in every bite. The result is a chewy, moist interior with delightfully crispy golden edges that provide the perfect textural contrast.

Coconut macaroons have been a beloved treat for centuries, with roots tracing back to Italian and Jewish baking traditions. This modern twist incorporates fresh raspberries into the classic recipe, adding vibrant color and a bright, fruity note that cuts through the richness of the coconut. The berries also provide natural moisture, keeping these macaroons tender for days.

What makes these macaroons truly special is their versatility and convenience. They're ideal for grab-and-go snacking, lunchbox treats, or elegant dessert platters. The simple ingredient list means you can whip up a batch whenever the craving strikes, and they're naturally gluten-free without any special substitutions. Whether you're packing them for a picnic, bringing them to a bake sale, or simply keeping them on hand for afternoon treats, these raspberry-studded delights are guaranteed to disappear quickly.

Best of all, these macaroons require minimal equipment and no special baking skills. The mixture comes together in minutes, and the baking process is forgiving, making them perfect for beginner bakers. Store them in an airtight container for up to five days, though they rarely last that long!

Julia

Recipe Author: Gluten-Free & Specialty Diet Chef

Nutrition

35 minutes

None servings

85 calories

Fat 4.50g

Carbs 11.00g

Protein 1.50g

Ingredients

3 cups	sweetened shredded coconut
4 large	egg whites, at room temperature
2/3 cup	granulated sugar
1 tsp	vanilla extract
1/4 tsp	almond extract
1/4 tsp	salt
1 cup	fresh raspberries, gently patted dry
	cooking spray or parchment paper, for baking sheets

Equipment

Parchment paper

Oven

Whisk

paper towels

large mixing bowl

two baking sheets

wire cooling rack

cookie scoop or tablespoon

rubber spatula or wooden spoon

Clean Eating

This recipe uses whole, minimally processed ingredients like fresh raspberries, egg whites, and shredded coconut, embodying the clean eating philosophy of consuming foods in their most natural state.

Gluten-Free Diet

These macaroons are naturally gluten-free, using shredded coconut and egg whites as the primary ingredients, making them a perfect treat for those avoiding wheat and gluten-containing grains.

Mindful Eating

The macaroons offer a sensory experience with varied textures, colors, and natural ingredients, encouraging slow, intentional consumption that aligns with mindful eating principles.

Paleo Diet

While the recipe contains sugar which is typically avoided in strict Paleo, the core ingredients of egg whites, coconut, and fresh raspberries align closely with Paleo principles of whole, unprocessed foods.

Instructions

Preheat your oven to 225°F (107°C). Line two large baking sheets with parchment paper.

2 min

Gently pat the fresh raspberries dry with paper towels to remove excess moisture. Set aside on a clean plate.

2 min

In a large mixing bowl, whisk together the egg whites, granulated sugar, vanilla extract, almond extract, and salt until well combined and slightly frothy, about 1 minute.

1 min

Add the shredded coconut to the egg white mixture and stir with a rubber spatula or wooden spoon until the coconut is completely coated and the mixture is evenly combined.

1 min

Gently fold in the raspberries, being careful not to break them up too much. Some will break slightly, which is fine and adds color to the mixture.

1 min

Using a cookie scoop or tablespoon, drop rounded mounds of the coconut mixture onto the prepared baking sheets, spacing them about 2 inches apart. You should get approximately 24 macaroons.

5 min

Use damp fingers to gently shape each mound into a rounded cone or dome shape, pressing lightly to compact the mixture so it holds together during baking.

3 min

Bake in the preheated oven for 18-20 minutes, or until the macaroons are golden brown on the edges and tops, rotating the baking sheets halfway through for even browning.

20 min

Remove from the oven and let the macaroons cool on the baking sheets for 5 minutes. They will firm up as they cool.

5 min

Transfer the macaroons to a wire cooling rack to cool completely, about 15 minutes. Store in an airtight container at room temperature for up to 5 days.

1 min

Raspberry Coconut Macaroons

Nutrition

Ingredients

Equipment

On Diet

Clean Eating

Gluten-Free Diet

Mindful Eating

Paleo Diet

Instructions

Frequently Asked Questions

Q1: Can I use frozen raspberries instead of fresh, and do I need to adjust anything?

Q2: How do I know when the macaroons are properly done baking?

Q3: Can I make these dairy-free or vegan, and what substitutions would work?

Q4: What if I don't have almond extract - can I skip it or substitute something else?