I don’t have a particularly intense sweet tooth, but I do like a sweet bite once in a while. These Strawberry Coconut Macaroons from TK member Chelsy, which is slightly adapted from Smitten Kitchen, totally hit the spot. It wasn’t too sweet but definitely sweet enough and it was full of strawberry chunks and chewy coconut. I was in heaven! And they lasted less than a day. Oops.
You will need: sweetened shredded coconut, egg whites, sea salt, fresh strawberries, and granulated sugar. I actually left the sugar out because the coconut was sweetened and they still turned out wonderfully sweet. You could also use unsweetened coconut and add in sugar yourself.
Preheat the oven to 325ºF. Line a baking sheet with parchment paper and get all of your ingredients in order.
In the bowl of a food processor, blend the coconut for 1 minute. Here is where you’ll add the sugar and blend for another minute, if you decide to use sugar. When I make this recipe again, I’m going to definitely use my own sweetener and opt for unsweetened coconut. Things will taste fresher that way.
Add the egg whites …
And the sea salt. Blend for 1 minute more.
Pulse in the strawberries but leave them still chunky.
The mixture will be white and pink in places and doesn’t need to be fully blended.
Scoop up the mixture with a spoon or your hands and then roll into 1-inch balls. Place them onto a baking sheet and pop them in the oven.
When they’re ready, they’ll still be soft but slightly golden brown on the outside.
As they cool, they will be crispy on the outside and soft on the inside.
They are absolutely delicious! And so pretty too, perfect for a summer tea party. Make these! You’ll love ‘em. Thanks to Chelsy for sharing this recipe! Take a look at her website Mangia for more juicy treats.
These macaroons are perfect for summer, chock full of tropical coconut and sweet strawberries!
1. Preheat the oven to 325ºF. Line a baking sheet with parchment paper.
2. In the bowl of a food processor, blend the coconut for 1 minute.
3. Add the sugar and blend for another minute.
4. Add the egg whites and sea salt and blend for another minute.
5. Pulse in the strawberries until they are largely but not fully broken down. Some of the batter will be white, and other parts will be red. Resist stirring them together.
6. Using a melon ball scooper, or a tablespoon, scoop batter into 1-inch mounds, place on the prepared baking sheet.
7. Bake for 25-30 minutes (time will vary with different ovens; I clocked mine at about 32 minutes), or until slightly golden on top.
8. Let them rest on the baking sheet for 10 minutes before serving. They will firm up as they cool, but will remain soft and gooey on the inside, crispy on the outside.
Recipe slightly adapted from Smitten Kitchen.
- 14 ounces, weight Sweetened Shredded Coconut
- ⅔ cups Granulated Sugar
- 3 Large Egg Whites
- ¼ teaspoons Sea Salt
- 1 cup Fresh Strawberries, Hulled, Sliced In Half Lengthwise
There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.