Raspberry Coconut Macarons (Print-Friendly Version)
Light and flavorful macarons combining tart raspberries with sweet shredded coconut for a delightful bite.
# Ingredients Required:
→ Dry Ingredients
01 -
Almond flour, 150 grams
02 -
Powdered sugar, 250 grams
03 -
Sweetened shredded coconut, 150 grams
04 -
Granulated sugar, 50 grams
→ Wet Ingredients
05 -
Egg whites, 120 grams
06 -
Unsalted butter, 100 grams
07 -
Vanilla extract, 1 teaspoon
→ Fruit
08 -
Fresh raspberries, 100 grams
# Detailed Directions:
01 -
Set the oven to 160°C and line a baking sheet with parchment paper.
02 -
In a mixing bowl, blend sweetened shredded coconut, fresh raspberries, and unsalted butter until uniformly combined. Stir in the vanilla extract.
03 -
In a separate clean bowl, beat egg whites with granulated sugar until stiff peaks form.
04 -
Gently fold the whipped egg whites into the coconut and raspberry mixture, maintaining airiness.
05 -
Spoon or pipe small dollops of the batter onto the prepared baking sheet, spacing them evenly.
06 -
Bake in the preheated oven for 12 to 15 minutes until edges are golden. Remove and allow to cool completely before serving.
# Helpful Advice:
01 -
Handle macarons delicately to preserve their shape. Use a kitchen scale for precise measurements. Allow macarons to cool fully before removal from the baking sheet.