Macaroons, not macarons.
A couple of days ago I received my two jars of creamed coconut I ordered from Coconut Matter (they have an online shop, proudly made in Hong Kong !). This thing is seriously addictive and I couldn’t be happier to have a reliable supplier (I know where you live Diane !). Running out of it is not an option!
Creamed coconut (or coconut butter, or coconut manna, same same but different names) is a great alternative for those like me who have nut allergies. I used to be strongly allergic to almonds and hazelnuts – “used to” because now I have bad reactions only at random. I haven’t quite figured out yet the factor that makes my body so upset so until I find out, I will put the blame on the stars that are not aligned. No almond butter for me then, and I never realized I was missing out on some serious goodness until I tried creamed coconut.
The first time I tried was it when I was experimenting a new cake recipe – vanilla sponge cake layered with raspberry coulis and coconut buttercream. A tiny amount of it made the buttercream so fragrant : winner !
Since then, I’ve been enjoying it in so many ways : in smoothies, in yogurt and fruits, with a spoon, in my homemade granola (recipe here – ),
with a spoon, in pancakes, … It is by far my favorite coconut product.
Fruitarianism (I just checked, the work exists) is another of my addictions and I feel like repeating myself but I love raspberries ! And what works great with raspberries ? Coconut and CHOCOLATE (I picture myself dancing as I write this word. Perhaps I should create a choreography for the chocolate dance). What a fortunate coincidence !
I made these naughty raspberry coconut macaroons and I’ve
drizzled poured dark chocolate on top of them. I always make sure I melt more chocolate than needed so I can lick the chocolate bowl as a reward for my efforts in making these babies and tasting them – yes it is a very very difficult job, trust me.
I’m not inventing anything new here, just putting together goodies that I like. You will note that the recipe calls for sweetened coconut, which is the kind that is mostly used for baking as it is moist, but you can definitely use the dry kind and rehydrate it with a bit of water and coconut oil, there are lots of methods you can find online.
The recipe makes about 24 bite-size macaroons and 12 jumbo ones (as a glutton, I went for the jumbo size of course).
- 14 ounces (400 grams) sweetened flaked coconut
- ½ cup caster sugar
- 2 tbsp coconut sugar (optional)
- 3 large egg whites
- ¼ teaspoon sea salt
- ¼ cup creamed coconut
- 1¼ cups (170g) fresh raspberries, washed and patted dry
- Good quality dark chocolate (70%)
- Preheat the oven to 175 degrees. Line two baking sheets with parchment paper.
- In a food processor, blend the coconut for a minute. Then add the sugars and blend for another minute. Then add the egg whites, salt and creamed coconut and blend again for another minute.
- Add the raspberries and pulse a few times until they are broken down but small pieces of fruit remain. Do not over mix, you want to keep the lovely marble-y effect.
- Scoop the macaroons on the baking sheets (I use an ice cream scoop for jumbo size goodies) and bake for about 25 minutes, until they are lightly toasted on top. Let them rest on the tray for 10-15 minutes.
- While the macaroons are baking, melt the chocolate and let it cool down to room temperature.
- Once the macaroons are cooled down, drizzle dark chocolate on top of them and let them sit for 1 hour or until the chocolate sets. You can accelerate the process by placing them in the fridge for 10 minutes.
- These macaroons keep well in a food container for a couple of days and you can even leave them on your kitchen counter (there is no dairy and egg white are only made of protein and water), although I doubt they will survive for that long !