Two-Berry Coconut Macaroons
These Two-Berry Coconut Macaroons didn’t turn out as purple as I had hoped. They look more pinkish in my mind, but I served them anyways at the 1000th Post Party. My sister and I baked these cookies while she was here. We used a combination of blackberries and raspberries, hoping the blackberries would turn the cookies purple.
Purple or not, these cookies are great for a couple of reasons. For starters, you make them in a food processor. How fun is that?!? They come together in a matter of minutes and then you scoop them onto cookie sheets.
Second, these cookies freeze really well. After we baked them (and taste tested a few), we popped them into the freezer until the party. Even outside of the freezer, they stay fresh for a couple weeks. Next time you’re looking for a quick and easy, unique cookie recipe, I recommend giving these guys a go.
One Year Ago: Perfect Chocolate Chip Cookies
Two Years Ago: Meal Idea for New Parents (or Anyone else you want to take a meal to) and Oreo Pretzel Fudge
Four Years Ago: Baked Eggplant Chips
Two-Berry Coconut Macaroons
These cookies freeze really well and would be delicious dipped in chocolate
Yield: ~4 dozen cookies
Ingredients:
14 ounces (400 grams) sweetened, flaked coconut
2/3 cup (130 grams) granulated sugar
3 large egg whites
Heaped 1/4 teaspoon flaked sea salt or level 1/4 teaspoon table salt
1/2 teaspoon almond extract
1/2 pint (6 ounces, 170 grams or 1 1/4 cups) fresh raspberries (if washed, patted very dry)
Directions:
Preheat oven to 325°F. Line two large baking sheets with parchment paper.
In a food processor, blend the coconut for a minute. Add sugar, blend another minute. Add egg whites, salt and almond extract and blend for another minute. Add raspberries and pulse machine on and off in short bursts until they are largely, but not fully, broken down. Some visible flecks of raspberry here and there are great. When you open the machine, you’ll see some parts of the batter that are still fully white while others are fully pink. Resist stirring them together.
With a tablespoon measure or cookie scoop, scoop batter into 1-inch mounds. You can arrange the cookies fairly close together as they don’t spread, just puff a bit. Scooping a little of the pink batter and a little of the white batter together makes them look extra marble-y and pretty.
Bake cookies for 25 to 30 minutes, until they look a little toasted on top. Let them rest on the tray for 10 minutes after baking (or you can let them fully cool in place, if you’re not in a rush to use the tray again), as they’ll be hard to move right out of the oven. They’ll firm up as they cool, but still remain softer and less dry inside than traditional macaroons.
Recipe from Smitten Kitchen
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I just love blueberries and your bars look simply incredible!!
These bars are so awesome!! Gorgeous!
holy cow these look fabulous! i need more blueberries in my life, and quick- i’m already onto peaches so hoping i didn’t miss out 🙂
These pie bars look amazing! I`m wishing I had blueberries right now!
I love pie bars!! They look so delicious 🙂 I am loving this recipe!
Yum these are gorgeous. Love the changes you made.
Tried it, tasted awesome! Thanks for the recipe!!
beantownbaker — September 26th, 2013 @ 8:47 am
So glad you enjoyed the recipe!
Made these and my family ate them in one day! Thanks for the great recipe!!
beantownbaker — October 6th, 2013 @ 8:11 pm
So glad you enjoyed these. I have made them a couple times with different fruits and they’re always a hit.
Made these this past weekend using blueberries and blackberries in equal parts. I love the ease of the crumb crust and top. The only thing I will change when I make them again will be to add lemon juice and zest to the filling. I like the tartness of lemon with blueberries. Will make these with peaches when they are in season. Easy and tasty…thanks!
beantownbaker — April 27th, 2014 @ 2:47 pm
I’ve made these with peaches and they’re delicious – definitely do that this summer.
Tried these today because I needed to clear out some frozen blueberries. Used a small rectangle Pyrex dish instead, which worked fine. Added a bit of fresh grated nutmeg. Cut into 12 squares and served with ice cream. This is a keeper!
beantownbaker — September 2nd, 2014 @ 7:25 pm
Love fresh nutmeg! Sounds great.