Raspberry Coconut Macarons
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Raspberry Coconut Macarons are the light, sweet, trendy, and delicious dessert that will steal the show! The delicate shell and frilly feet of the macaron taste incredible with the tangy raspberry and smooth coconut, then the sweet jam oozing from the center on your first bite? Amazing! These beautiful pink macarons would make the best Valentine’s Day dessert!
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.
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 several times) so I thought it would be better just to link to her directions because she knows what she’s doing.
Raspberry Coconut Macarons
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!
Follow Easy Cooking Zone
Raspberry Coconut Macarons
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
- 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.
- Allow macarons to cool completely. Spread about 1/2 Tbsp raspberry jam between 2 macarons. Store in an airtight container.
These are the macarons from Lette (taken March 13′). I loved their vibrant colors.
