Let’s talk cookies, Raspberry Macaroon cookies, it starts with Alice Medrich’s Coconut Macaroon recipe. From there I added a few of my own tweaks by stuffing it with a raspberry for a bite of tartness to break up the sweetness and then dipped it in chocolate for another layer of flavor and finished with a marbling for added visual impact.
The inspiration for this cookie is so varied, but most importantly these were meant to be birthday cookies but they never made it.
Thankfully those near to me are forgiving and this belated cookie won’t be virtual forever—you know with the recipe being right here and all. Along with that this is one of the easier cookies to make. Its a one-bowl cookie that only requires heating and stirring. To keep it fuss free, skip the marbling or the chocolate dipping all together to keep it on the lighter side.
I’m keeping this super short since life is piling on at a rapid rate and if I don’t gain better control of this growing to-do list, life is going to go from a beautiful mess to a complicated one with lots of pissed off people for missed deadlines.
Raspberry Macaroon Cookies
Yield: Yields 14-16 2 inch cookies
- 4 large egg whites
- 3 cups of sweetened shredded coconuts
- 1/3 cup sugar
- 2 teaspoon vanilla extract
- 16 raspbberries (not frozen)
- 4oz dark chocolate
- 2 tablespoons heavy cream
- 4 tablespoons powdered sugar, sifted
- 4-5 tablespoons water, warm
White chocolate glaze
- 4 oz white chocolate chips
- 1/4 cup heavy cream
Heat oven to 350 degrees F. Line bake sheet with parchment paper.
To make raspberry-filled macaroon
- Combine all ingredients into one heat proof bowl and set it over 2 inches of barely simmering water. Stir mixture, making sure to scrape the bottom of the bowl to prevent any burning. Continue heating until the mixture is hot the touch and egg whites have thickened, about 7-9 minutes. Mixture is ready when a scoop can hold its shape without a puddle of syrup forming around it.
- Scoop out 1 tablespoon of the mixture and place a raspberry in the center, cover raspberry with another tablespoon full. Drop cookies 1 inch apart on a cookie sheet. Bake for 13-15 minutes, or until edges of cookies and protruding parts are golden brown. Cool cookies completely before removing from paper.
To make chocolate glaze
- Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine.
- Add powdered sugar and mix to combine.
- Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached.
- Set aside and let sauce cool to warm.
To make white chocolate glaze
- Place white chocolate chips in a heat proof bowl. Boil heavy cream. Pour boiled heavy cream over chocolate and let sit. Do not stir for 3-4 minutes. Then using a sturdy spatula gently stir and fold chocolate, continue until chocolate is completely melted. Chocolate may appear lumpy for the first few stirs, but will melt into smoothness. Transfer mixture to a pastry bag fitted with a number 2 round tip or a place mixture in a Ziploc bag and cut a small hole in one corner.
- Dip tops of macaroon cookies in chocolate. Pipe white chocolate horizontally across. Use a toothpick and starting at the top drag the toothpick vertically through horizontal lines. Draw second line with toothpick start in the opposite direction (from the bottom) and drag it vertically from bottom to top. Continue to alternate starting points for the vertical lines.
Adapted from Alice Medrich's Cookies and Brownies