A sweet treat that my Mother made, and it’s my favorite ever since I can remember! I thought my mother made the world’s best coconut macaroons until I made them (sorry, that’s the truth). Her recipe consisted of two main ingredients – sweetened shredded coconut and condensed milk. After eating her macaroons you were without a doubt in sugar heaven, bouncing off the walls like a circus monkey! As kids, we all could afford to eat one too many of these, but today if I had that many, it would all immediately settle on the fleshiest part of my body. Yes, you read it right, I said bum. If you thought I wouldn’t say ‘things’ like that in a blog…Well, you are surely in for some surprises. Thus, I had to come up with a revised recipe of my mother’s coconut macaroons with a twist!

Here is why this recipe is better than the traditional coconut macaroon recipe:

• Sweet, however, the tartness of the raspberries blends seamlessly with the nutty flavors of coconut.
• Far fewer calories, and since my recipe does not contain copious amounts of sugar it is low on the glycemic index.
• Paleo, grain free, and gluten free.
• *Drumroll for the most fabulous one! * It has 2 servings of fruit (am I the only one who thinks that was funny?)

Prep time: 20 mins + Cook time: 20 mins, Total time: 40 mins

INGREDIENTS

• Egg whites from 2 large eggs
• Maple syrup or honey- 1⁄4 cup
• Vanilla bean paste or Vanilla extract/essence- 1 to 2 teaspoon
• Salt- 1/8 teaspoon
• Unsweetened shredded coconut- 2 cups
• Ghee/clarified butter/coconut oil- 2 tablespoons, melted.
• Fresh Raspberries- 30 berries mashed and measures 1⁄2 a cup

DIRECTIONS

1. Preheat your oven to 350 degrees (F) 177 degrees (C) – line a baking sheet with parchment paper.
2. In a large mixing bowl whisk the egg whites until they are slightly foamy. Combine the wet ingredients- maple syrup, vanilla bean paste, melted ghee and salt. Whisk until everything is fully combined. 
   Make sure the ghee/coconut oil is lukewarm and not hot because hot ghee/coconut oil could scramble the eggs.
3. Add the shredded coconut to the wet ingredients and mix it all together.
4. In a separate bowl, mash the raspberries with the back of a fork. Add the raspberries to the coconut mixture and delicately fold it in.
5. Let it rest for at least 45 minutes to an hour. The idea is to let the dry shredded coconut absorb the flavorful liquid.
6. Scoop the mixture (some white and some pink in each ball) with a small cookie scoop or tablespoon on to the baking sheet. Repeat the process and make sure to leave at least 2-inch space between each macaroon so that they have some room to expand.
7. Bake for 15 to 20 minutes until the edges start to turn golden brown. Remove them from the oven and let them sit for at least 30 minutes on the baking tray. Carefully transfer them onto a cooling rack. Let them cool completely.

NOTES

• Maple syrup: When using maple syrup, read your label. A good quality maple syrup should only show 100% Maple syrup in its ingredients. If it includes other sweeteners or fillers like sugar it is not worth your money.
• Raspberries: If you don’t have or like raspberries, you can use strawberries. The measurement shall remain the same mashed, and should measure 1⁄2 a cup. These Macaroons can also be made without any fresh fruit and they taste just as good!
• Ghee/clarified butter/coconut oil: You can replace it with the same amount of melted plain unsalted butter. If you would like to use salted butter, skip the extra salt.
• Remember-You are the Master of your Macaroon!

TOOLS AND BAKEWARE

Here is a list of all the tools and bakeware I have used to make this recipe.

Baking tray by Nordicware
Balloon whisk by OXO
Cookie/ ice cream scoop by OXO
Measuring cup by Pyrex
Mixing bowls by Pyrex

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