Coconut and Raspberry Macaroons

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Coconut and Raspberry Macaroons

Coconut and Raspberry Macaroons

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Prep Time 15 minutes
Cook Time 30 minutes
Course Snack
Servings 24 pieces
Calories 110 kcal


  • Baking tray
  • Baking paper
  • Food Processor
  • Mixing bowel


  • 4 ½ cups desiccated coconut
  • 1 cup honey, maple syrup, or rice malt syrup
  • 1 tsp vanilla essence
  • pinch Himalayan salt
  • 3 large egg whites
  • 1 cup raspberries fresh or frozen


  • Preheat the oven to 160 degrees C and line a large baking tray with baking paper.
  • Pulse 4 cups of coconut, honey, vanilla essence, salt, and egg whites in a food processor, it should make a paste consistency.
  • With the remaining ¼ coconut mix with raspberries add this to the mixture– pulse once or twice, just so the berries are not fully broken down.
  • Scoop them out in balls – roughly the size of a 50 cent piece.
  • Bake in the oven for 25-30 minutes until the tops are nicely browned. Let them cool before storing them in the fridge.


Calories: 110kcalCarbohydrates: 4gProtein: 2gFat: 10gSaturated Fat: 9gSodium: 13mgPotassium: 101mgFiber: 3gSugar: 1gVitamin C: 2mgCalcium: 5mgIron: 1mg
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