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 am really very terrible at frosting/decorating cake :\ This came out way better than anything I could make!
beantownbaker — March 25th, 2013 @ 1:18 pm
Ha – I’m pretty bad too. That’s why I love putting stuff on the sides. Coconut does a good job of hiding my sloppy decorating skills.
Coconut and almond, you’ve already got me reeled in 🙂 two of my favorite flavors rolled into what looks like a moist, fluffy cake. YUM
This cake looks so beautiful and the texture is perfect! I love curd as a filling between cake layers but i never knew the trick for preventing it from seeping out – thanks!
beantownbaker — March 25th, 2013 @ 1:19 pm
Yea, it’s definitely very helpful. Even more so when you ACTUALLY do it 😉
We’ve all had those cake experiences. It looks like it turned out well in the end! And it sounds delicious!
beantownbaker — March 25th, 2013 @ 1:20 pm
Glad to hear I’m not the only one. I think it’s easy to get wrapped up in thinking we all need to project that all of our baking/cooking endeavors are hugely successful…
Regardless of any kitchen mishaps, this cake looks divine! Layer cakes always look so special, and the addition of fruit here makes me swooooon!
beantownbaker — March 25th, 2013 @ 1:20 pm
I agree. Layer cakes always look special 🙂
Oh this looks amazing. And aren’t we all our own worst critics when we bake? I can’t tell you how many times I say something is terrible and my husband looks as me like I’m crazy.
beantownbaker — March 25th, 2013 @ 1:21 pm
I agree. At the end of the day, it tasted delicious and no one knew about all the issues I had with the cake. I did want to keep it real on the blog and not give anyone any false sense that things are always easy for me…
I always shy away from layer cakes – yours always come out well, I need some more practice I think! Your “mistakes” are great learning points – did not know about the frosting damn, but it makes so much sense!
beantownbaker — March 25th, 2013 @ 1:23 pm
That’s why I wanted to talk about them. I definitely could have posted about this cake without mentioning any of the issues I had. I’m hoping they’ll help someone (myself included) to learn something for the next time they tackle a layer cake. Yours will definitely improve with practice. Mine surely are. I really want to make that coconut cake you just posted!
i’m always hard on myself too, but you wouldn’t know by the taste i’m sure! looks absolutely wonderful, not to mention i’m drooling over the flavor combo 🙂
beantownbaker — March 25th, 2013 @ 1:24 pm
I agree, I think we all are. I wanted to keep it real with this post in case anyone else found it to be a difficult set of recipes…
Yum, your cake looks so delicious and I really love the sound of the blackberry lime curd!
beantownbaker — March 25th, 2013 @ 1:27 pm
Thanks!
I love coconut cake, and blackberries are my favorite fruit. Such a great idea to put them together. This cake is gorgeous! I would happily take a large slice . . . or maybe the whole thing 😉
beantownbaker — April 27th, 2013 @ 10:02 am
Then you would definitely love this cake!
Could anyone post the blackberry lime curd recipe? The link is no longer working.
Thanks!
beantownbaker — August 12th, 2013 @ 7:39 pm
Sorry about that. I updated the recipe link, but here it is as well: http://www.beantownbaker.com/2013/03/blackberry-lime-curd.html