White Chocolate Raspberry Coconut Macaroons

A fresh twist on a true classic, raspberry & white chocolate coconut macaroons! 1 bowl, 5 ingredients, 5 minutes prep time, what are you waiting for? These babies are light, fluffy and simply delicious, so so so easy to make and they come together in no time. 

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How to make raspberry white chocolate coconut macaroons

These cookies are embarrassingly easy to whip up as the recipe basically consists of just 3 steps

1. Mix all macaroon ingredients together in a bowl
2. Scoop and bake
3. Dip in melted chocolate

Insanely easy right?! You are in control of the portion sizes, meaning you are in control on how big or small you want to make the cookies. Keep in mind that the baking time will vary depending on the size of your cookies, so if you make them smaller than suggested, make sure to adjust your baking time accordingly. This recipe yields 12 large coconut macaroons, but you can easily get to 24 smaller cookies if desired.

These cookies will stay fresh in an airtight container on your countertop for at least a few days. Macaroons rarely go stale if you store them correctly, so you can enjoy them for at least a few days after baking! 

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Do I use fresh or freeze-dried raspberries?

I have made this recipe multiple times using both fresh and freeze-dried raspberries and I do have a slight preference for freeze-dried raspberries. However, this is purely for visual purposes. Using fresh raspberries is truly delicious, however, the water content of the raspberries will affect the texture slightly and will result in a chewier cookie. Plus, the colour of the raspberries will bleed into your batter, creating either a pink swirl or it will change the entire batch pink depending on how much you mix the batter.

Also, keep in mind that when you use fresh raspberries you would need more than just 10 grams. I would opt for around 50-60gr of raspberries per batch, but you do you!

Enjoy loves!