Raspberry Coconut Macaroons - Vegetarian

Raspberry-Coconut Bliss Bites bring together the tropical flavors of shredded coconut with the juicy tartness of fresh raspberries, creating a dessert that is both visually stunning and deliciously satisfying. Each macaroon features a perfect blend of textures - crispy on the outside and soft on the inside.

Imprimer la recette Pin Recipe

Temps de préparation 15

Temps de cuisson 25

Temps total 40

Type de plat Dessert

Cuisine International

Portions servings

Calories 160 kcal

Ingrédients

2 cups shredded coconut

1/2 cup fresh raspberries

1/3 cup sweetened condensed milk

1 teaspoon vanilla extract

1/4 teaspoon salt

2 large egg whites

Instructions

Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
In a large bowl, combine the shredded coconut, fresh raspberries, sweetened condensed milk, vanilla extract, and salt.
In a separate bowl, beat the egg whites until stiff peaks form.
Gently fold the beaten egg whites into the raspberry-coconut mixture until fully combined.
Using a small cookie scoop or a spoon, drop tablespoon-sized mounds of the mixture onto the prepared baking sheet.
Bake for 20-25 minutes, or until the macaroons are golden brown on the edges.
Allow the macaroons to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition (per 100g)

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Raspberry Coconut Macaroons – Vegetarian