Raspberry Coconut Macarons

02.12.2014

If you follow me on Pinterest you may have noticed by now that I love macarons, I’m pinning them all the time. They are so delicate, I love their versatility of flavors and their bright colors and honestly how could I resist them, they taste like candy. Every time we go on vacation I’m sure to grab some – because they only sell them within probably 2 hours of me. In California I loved the salted caramel and the coconut macarons from Lette Macarons in Newport Beach, and during our recent short term move to Washington D.C. I loved getting the red velvet macarons from The Sweet Lobby.

Raspberry Coconut Macarons | Cooking Classy

With the recipe below I only listed the ingredients you’ll need then inserted a link to Bravetart for the directions. I love Stella’s recipe and it was also fun reading through her macaron myths. Macarons are tricky, and I’m no pro (I’ve only made them a number of times) so I’d thought it would be better just to link to her directions because she knows what she’s doing.

This recipe is very versatile. I also considered filling these with a chocolate ganache. They are very sweet with the jam, so if you don’t have much of a sweet tooth you might want to go with a little jam along with some dark or bittersweet ganache and maybe use a less sugar jam. Enjoy!

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Raspberry Coconut Macarons | Cooking Classy

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Raspberry Coconut Macarons

5 from 1 vote

Yield: Yields about 20

Prep Time: 30 minutes
Cook Time: 18 minutes

Ingredients

  • 115 grams almond flour (I used Bob's Red Mill)
  • 230 grams powdered sugar
  • 144 grams egg whites
  • 72 grams granulated sugar
  • 3/4 tsp coconut extract
  • 1/2 tsp salt
  • Red or pink food coloring (optional)
  • 3/4 cup raspberry jam

Instructions

  1. For macaron directions please visit the recipe here on Bravetart as that is the recipe I used, adding the 3/4 tsp coconut extract in place of the vanilla and tinting if desired with food coloring.
  2. Allow macarons to cool completely. Spread about 1/2 Tbsp raspberry jam between 2 macarons. Store in an airtight container.
  3. Recipe Source: adapted from Bravetart

These are the macarons from Lette (taken March 13′). I loved their vibrant colors.

Lette Macarons

Lette Macarons | Cooking Classy

 

24 comments

  • Karen: OMG ~ I have NOT ONCE made macarons, I have researched and read and watched…I chose your recipe to try ~ I have the most beautiful fat feet on my macarons!! They ever so slightly browned, but I’ll just cut a min on the oven, it did read at 300, but i am beyond THRILLED! Thank you SO much for giving me the confidence to do more! I had only read nightmare after nightmare of trying these! June 14, 2018 at 4:03pm Reply

    • Jaclyn: Thanks for the 5 star feedback! June 18, 2018 at 2:43pm Reply

  • Debra: What type/brand/color/amount of food coloring did you use for these? They are beauties! TIA! :) March 1, 2016 at 5:15pm Reply

  • Unexpected Color Palettes: Pink & Red | sassy a la mode: […] | Charlotte Olympia heels | Macaroons | Monique Lhuillier gowns | Cake | Bridal […] November 24, 2014 at 6:02am Reply

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