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. 
Thank you for the nice recipe. Happy Valentine’s Day to you and your family.
Oh yum, I adore thick chewy oatmeal cookies 🙂 these look like perfection!
“2 dozen large cookies” my butt! i followed this recipe and got 16 cookies the size of my 17 month old’s fist 🙁 they’re kinda bland, not a big fan. i’ve had much better!
beantownbaker — May 12th, 2014 @ 4:56 pm
Sorry to hear you didn’t enjoy this recipe 🙁
Making my second batch of these delicious cookies. The best Oatmeal/Raisin cookie recipe I’ve tried. Thank you!
beantownbaker — September 2nd, 2014 @ 7:06 pm
So glad you enjoyed this recipe!
These were fantastic. I only got about ten cookies from the batch so I made sure to double it the next time. Everyone loved them. 🙂
beantownbaker — September 2nd, 2014 @ 7:08 pm
Glad you liked these 🙂 I have updated the recipe to reflect the yield change.
The cookies were thick, moist and chewy. This is an awesome recipe! Definitely doubling the recipe and adding some m&m’s next time. My family loved them, thanks!
beantownbaker — September 2nd, 2014 @ 7:12 pm
Adding M&Ms is a great idea! I’m going to have to do that next time myself.
Just made my 4th batch! And I must say, I’m a great big fan of oatmeal raisin cookies and these were perfection!!! Thank you so much for sharing!
beantownbaker — September 2nd, 2014 @ 7:29 pm
Wow, 4 batches! That’s awesome. Glad you have enjoyed them.
While it only yielded 17 cookies for me, they were chewy and yummy! Will be baking more soon! 🙂
beantownbaker — September 2nd, 2014 @ 7:29 pm
So glad you enjoyed them.
Thank you for the recipe!
I bake your cookies for our homeless clients at our “lunch club”. I can honestly say that a batch of 24 disappears within 5 – 7 minutes flat. 😉
Definitely the best oatmeal cookie recipe I’ve ever tried.
beantownbaker — September 2nd, 2014 @ 7:31 pm
So glad these are a hit for you!
Made these last night. Still chewy in a ziploc today. These are the biggest, softest homemade cookies oatmeal cookies ever. I doubled and got 28 fist size cookies. I like mine with extra flavor, so I doubled the cinnamon and vanilla and added a few dashes of pumpkin pie spice. I also substituted dried cherries for raisins Delicious and a smidge tart. If you want your family and friends to question whether you actually made these or bought them in a bakery, this is the recipe for you!! Thanks beantownbaker!
beantownbaker — September 2nd, 2014 @ 7:32 pm
So glad you enjoyed these cookies!
I loved this recipe. If they didn’t turn out well, you didn’t do it right! However, the measurements only made 8 large cookies. But they were chewy and delicious so I’m just going to try doubling the mixture 🙂
beantownbaker — September 2nd, 2014 @ 7:32 pm
So glad you enjoyed it. I’ve updated the yield in the recipe.
Three words: Yum, yum, yum! I’m not a fan of oatmeal raisin cookies, but I made them because my boyfriend likes them. I’ve been converted! Thanks for the recipe.
I am always looking for different oatmeal raisin cookie recipes and really enjoyed this one! My husband said yummmy too while eating them. I will definitely save this recipe for future use. Thanks for sharing! 🙂
Just made a double batch of these. They TASTE amazing, but are flat as pancakes. Does anyone know what I’ve done wrong??
Followed the recipe and While these tasted great they came out a lil dry not too sure why ??? I will try again
How many calories per cookie?
Can I substitute the flour for self raising flour?
I got 9 perfectly huge cookies. Delicious and hearty using whole rolled oats. I think this time I’ll plump the raisins in some vanilla rum.
Oh my god I think I may have died and gone to cookie heaven…
I made these tonight and they are hands down the BEST cookies I think I have EVER tasted. EVER.
Just in case anyone is interested I made a few adjustments for food allergies…
Replaced the egg for 1/4 cup unsweetened Apple sauce
Subbed the all purpose flour for the same amount of cassava flour… I think tapioca could work too.
I also only had half the amount of unsalted butter as I ran out so I made the rest of the measure up with lard.
Thanks for the incredible recipe – I’ll definitely make these again…and again…
Do you know how many grams one cookie would be?
Been baking your cookies now for a few months….love them!
Make a version using ‘fake butter and fake br sugar’ and nobody knows the difference!!
Wow, these are the BEST oatmeal cookies I’ve ever had, and I bake a lot. I can taste a little baking soda, but it’s a great recipe. I plan to lessen the baking soda next time. I am so happy I found this recipe, because my other recipe from a cook book was not even edible. I will be making more oatmeal raisin cookies for now on. THANKS.
Listen people. This recipe is the one for you. My cookies turned out to be effing amazing, do you hear me? Of course you don’t. This isn’t audio. DO YOU SEE THESE WORDS? DO YOU UNDERSTAND THEM? These cookies were so good. The recipe made 11 med-large cookies in total for me. And guess what? I ate 8 of those in the span of 12 hours. Needless to say I paid for it, but it was worth it. These cookies are amazing. They held consistency. They were thick yet cooked all the way, and still chewy…. Just. Heaven in my mouth. Hallelujah. Amen.
Hi, looking at the recipe. What happened no baking powder? Why?
Great!
Loved these!! Oatmeal are my favorite and THESE were the best I’ve ever had! I’m wondering if there’d be a way to incorporate pumpkin into these? …and maybe replace raisins with choc chips? Thoughts?
I goofed and thought I had raisins when I didn’t, and didn’t have quite enough brown sugar. So, I made them with dried cranberries and substituted a bit of white sugar to make up for the brown sugar. They spread out more than what is pictured, but baked up beautiful and tasted wonderful. Can’t wait to make them the “right” way, but it all worked out! Thank you for sharing!
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Oatmeal is a very wonderful food to me. I love using it for my breakfast. Your recipe sounds so delicious. I’ll try this. Thank you for sharing.
My husband always talks about how much he loves oatmeal raisin cookies. After five years, I have finally made them… I found this recipe, and needles to say, I will NEVER use another recipe. He has eaten oatmeal raisin cookies all over the world, and loves these best… Your recipe, with all my love thrown into them, how can I go wrong. Thank you so much for the wonderful recipes
just made these after following recipe to the letter.. all I am saying is what a waste of ingredients. not using this site/blog again.
I make oatmeal chocolate chip cookies all the time. I love these cookies. I have made them as written and with extra dark chocolate chips and cranberries. Really good both ways. I keep frozen cookie dough in my freezer and make 2 at a time for a quick snack or dessert. I use an ice cream scoop to scoop out, put in my lock and lock containers and freeze. I haven’t bought store bought cookies for years.
Thank you for this great recipe.
Hello,
Can I make cookie bars with these? Will the cooking time be different?
thank you
Just about to make my second batch of these in two days – amazing 🙂
These are wonderful cookies! I make two dozen at a time and only use 1 1/2 stick of butter and a little less of the brown sugar than called for. I add two heaping cups of raisins and they are super delicious!
I tried these after trying different recipe’s,i have to say these is the best I have ever had,soon as I made them they have done,only a empty plate left,i have to make them twice a week,i don’t it them in the fridge for a hour,i just make them into a small ball and,press gentle on top and cook them on my silicone mat,love them,i also but a bit of melted chocolate on top of some of them.
Tried this recipe twice, both times were a hit. I was concerned about the 2/3 cups light brown sugar, but they actually taste good, for a less blander cookie I would a add more sugar according to taste preference.
I adore these cookies…and so does everyone I’ve shared them with! Over the years, I’ve tried variations and come up with a couple changes that work for me. I use Vietnamese Cinnamon and extra strength Mexican vanilla, and I double the amount. Voila – perfect for me!