- 300g dessicated coconut
- 200g caster sugar
- 3 large eggs whites
- 100g fresh raspberries
1tsp vanilla extract
- Preheat your oven to 170C and line two baking sheets with parchment.
- Blitz the coconut, caster sugar and egg whites in a food processor for around one minute. Add the raspberries and pulse until they’re mostly pureed but some chunks still remain.
- Using your hands, or if you like smaller cookies use an ice cream scoop, roll around 2tbsp of the mixture into small balls and place onto the prepared baking sheet. Keep going until you’ve used all of the macaroon mixture, I got 16 large cookies.
- Bake in the preheated oven for 30 minutes or until starting to brown. Remove the cookies from the baking sheet while still warm and place on a wire rack to cool.
- Category: Baking
- Cuisine: cookies