Raspberry macaroons made entirely in a food processor

Audrey Michels

Contributing Writer

Picture a downtown bakery, with dozens of Instagram-worthy sweet treats piled up behind the glass counter. What do you go for? A cookie? A brownie? What about a macaroon? These treats can be polarizing, and sometimes they’re a little dry, but this recipe fixes both of those issues. This version has a gorgeous pink marbled effect, only requires one dish, and there’s no whisking of egg whites whatsoever. In fact, the food processor does all the work.

The hardest part of this recipe is making sure to take these macaroons out of the oven before they crisp a little too much and lose their gorgeous pink color. And that’s really not that hard. In fact, these might just be your new go-to bake sale contribution.

Cooktop Cove

Raspberry macaroons

10 minutes

40 minutes

50 minutes

4 1/3 cups sweetened flaked coconut

2/3 cup sugar

3 egg whites

1/4 teaspoon flaked sea salt

1/2 teaspoon almond extract

1 1/4 cups fresh raspberries

Heat the oven to 325 F

Add the flaked coconut to a food processor and process for 1 full minute, stopping to scrape down the sides.

Add the sugar, and blend for an additional minute.

Add the egg whites, salt and almond extract, and blend for one additional minute.

Add the raspberries, and pulse until almost fully incorporated, but not quite (10 to 15 pulses). The dough should have a pink and white marbled effect.

Drop tablespoons of dough onto two baking sheets lined with parchment paper.

Bake 25 to 30 minutes, or until golden brown on top.

Let cool at least 10 minutes before serving.

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