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. 
This looks great! After apple picking last year, I was desperately searching for ways to use the apples in savory ways. Now one of my favorite recipes is a calzone filled with apples, proscuitto, brie and sage. SO good!
My husband used to laugh at me when I told him that as kids we would do apple pie filling and cheese in the hobo pie maker. It was fabulous…I’m going to show him this post to prove that I’m not crazy. We’re apple picking this weekend, so I’ll be sure to try this out!
I definitely need to think of some savory ways to use up all of the apples we pick every fall, and stop making sweets! This looks like a great recipe!
http://www.madeinmelskitchen.com
What a great apple treat. I’ve got loads of apples this years from my trees and am looking for yummy recipes to use them up. After all, a girl can only eat so much apple sauce LOL.
*kisses* HH
I didn’t realize this was going to be a sweet sandwich. It looks so yummy! I once had a grilled cheese sandwich with thinly sliced apples in the middle and it was delicious!
I love what you did with your leftover apples! This looks incredible…love the apple and cheese combinations!
This recipe looks really tasty! I tried a similar flavor combo, but it was apple, cheddar omelete. I needed as apple with more flavor- the one I used wasn’t tart enough!
What a great way to use up apples…yum!
This made my mouth water. I have to make this soon.
Looks delicious Jen! I love the combination of apples and gouda! After my apple picking adventures I am definitely seeking lots of good apple ideas as well!
This looks like a great comfort food sandwich! I spent yesterday baking apple pies and snacking on cheese and crackers. I snuck in a few apple slices on my cheddar & crackers – yum!
Um YES please! ps. everyone in the office loved your brownie recipe- it has totally become my go-to 🙂
I love making grilled cheese with a really great goat’s milk gouda–it’s our new favorite grilled cheese–but I think I’d die and go to heaven if I made it this way! thanks for sharing.
This looks delicous! I love the combination of apples and cheese. It is great to see a savory apple recipe…I have lots too!
HUSH! oh my…looks amazing!!
I HAVE to try this!!!