raspberry macaroons | confections of a dietitian

I tend to pick new recipes in two ways. 1. I think of something I want to make and research what seems like a thousand different recipes until I find the perfect one 2. I read a recipe, become fixated on it and have to make it immediately. This recipe falls into the latter category. I was doing my usual browsing and brainstorming for our Easter menu when I came across these raspberry coconut macaroons in my weekly email from Smitten Kitchen. I had already decided on a dessert, but I couldn’t get these out of my head. They seemed so quintessentially Easter to me. Little egg-like mounds of white coconut swirled with pinkish purple raspberries. Not to mention that raspberries are my favorite berry. I had to have them.


raspberry macaroons | confections of a dietitian raspberry macaroons | confections of a dietitian
I know I’ve stumbled upon something good when Colin comes home from work and says “I love walking in to the smell of baked goods.” Needless to say, these were a huge hit! The combination of raspberries and lightly toasted coconut is perfect. Plus, as Smitten Kitchen mentions in her post, the berries actually give the macaroons more moisture so they don’t dry out like a lot of macaroon recipes.
raspberry macaroons | confections of a dietitian
With only six ingredients, these come together really quickly. I actually made them a few days in advance, stored them in an airtight container and re-crisped them in the oven just before serving. With a recipe this simple and delicious, I know these macaroons will be making an appearance at many more spring time, or, realistically, any time of the year, events.
raspberry macaroons | confections of a dietitian