Raspberry Coconut Macarons

February 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!

Raspberry Coconut Macarons | Cooking Classy

Raspberry Coconut Macarons

5 from 1 vote

A deliciously flavored macaron cookie recipe! The raspberry coconut combo is dreamy.

Servings: 20
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 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
Course: Dessert
Cuisine: American
Keyword: Macaron, Macaron Recipe
Author: Jaclyn

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

Lette Macarons