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Raspberry Coconut Macaroons
Indulge in the irresistibly delightful experience of these Raspberry Coconut Macaroons. The luscious blend of sweet coconut and tart raspberry jam creates a symphony of flavors that dance on your palate. These macaroons, with their golden-brown edges and moist, chewy interior, are not just a dessert, but a journey into a world of sweet satisfaction. Perfect for any occasion, they can turn a simple tea time into a special event or be the crowning glory of a festive meal.
Servings: 24
Ingredients
- Sweetened shredded coconut
- 3 cups
- Raspberry jam
- 1/2 cup
- Egg whites
- 2
- Granulated sugar
- 1/2 cup
- Vanilla extract
- 1 teaspoon
- Salt
- 1/4 teaspoon
Instructions
- Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper to prevent the macaroons from sticking.
- In a large bowl, mix together the sweetened shredded coconut, raspberry jam, egg whites, granulated sugar, vanilla extract, and salt. Stir until the ingredients are thoroughly combined and the coconut is well-coated.
- Using a cookie scoop or tablespoon, create rounded mounds of the coconut mixture. Place them on the prepared baking sheet, ensuring they are spaced about 1 inch apart to allow for spreading while baking.
- Bake the macaroons in the preheated oven for 20-25 minutes. They are done when the edges turn a beautiful golden brown color.
- After baking, allow the macaroons to cool on the baking sheet for 5 minutes. This helps them to set and makes them easier to remove.
- Transfer the macaroons to a wire rack to cool completely. Once cooled, they are ready to serve and enjoy!
Dietary Information
Servings: 24 • Dish Type: Dessert • Prep Time: 15 minutes • Cook Time: 20-25 minutes • Calories: 120 • Fat: 6g • Carbs: 15g • Protein: 1g • Sodium: 50mg • Sugar: 12g
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