Raspberry Coconut Macaroons

Ingredients

• 2 ½ cups shredded coconut (unsweetened or sweetened, based on preference)
• ½ cup coconut flour
• ½ cup granulated sugar
• ¼ teaspoon salt
• 2 large egg whites
• 1 teaspoon vanilla extract
• ½ cup fresh raspberries, roughly chopped
• ½ cup dark chocolate, melted (for drizzling, optional)

Instructions

1. Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the shredded coconut, coconut flour, granulated sugar, and salt. Stir until evenly distributed.
3. In a separate bowl, whisk together the egg whites and vanilla extract until slightly frothy.
4. Pour the wet mixture into the dry ingredients and mix with a spatula until just combined.
5. Gently fold in the chopped raspberries, ensuring they are evenly dispersed.
6. Using a small cookie scoop or tablespoon, drop mounds of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
7. Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until golden brown on the edges.
8. Once baked, remove the macaroons from the oven and allow them to cool on the baking sheet for 10 minutes before transferring them to a wire rack.
9. If desired, drizzle melted dark chocolate over the cooled macaroons.

Nutrition