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Strawberry Coconut Macaroons

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Strawberry Coconut Macaroons. Guest post by Georgia Pellegrini, recipe submitted by TK member Chelsy of Mangia.

 
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.

 
 
 
Tasty Kitchen Blog: Strawberry Coconut Macaroons. Guest post by Georgia Pellegrini, recipe submitted by TK member Chelsy of Mangia.

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.

 
 
 
Tasty Kitchen Blog: Strawberry Coconut Macaroons. Guest post by Georgia Pellegrini, recipe submitted by TK member Chelsy of Mangia.

Preheat the oven to 325ºF. Line a baking sheet with parchment paper and get all of your ingredients in order.

 
 
 
Tasty Kitchen Blog: Strawberry Coconut Macaroons. Guest post by Georgia Pellegrini, recipe submitted by TK member Chelsy of Mangia.


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.


 
 
 
Tasty Kitchen Blog: Strawberry Coconut Macaroons. Guest post by Georgia Pellegrini, recipe submitted by TK member Chelsy of Mangia.

Add the egg whites …

 
 
 
Tasty Kitchen Blog: Strawberry Coconut Macaroons. Guest post by Georgia Pellegrini, recipe submitted by TK member Chelsy of Mangia.

And the sea salt. Blend for 1 minute more.

 
 
 
Tasty Kitchen Blog: Strawberry Coconut Macaroons. Guest post by Georgia Pellegrini, recipe submitted by TK member Chelsy of Mangia.

Pulse in the strawberries but leave them still chunky.

 
 
 
Tasty Kitchen Blog: Strawberry Coconut Macaroons. Guest post by Georgia Pellegrini, recipe submitted by TK member Chelsy of Mangia.

The mixture will be white and pink in places and doesn’t need to be fully blended.

 
 
 
Tasty Kitchen Blog: Strawberry Coconut Macaroons. Guest post by Georgia Pellegrini, recipe submitted by TK member Chelsy of Mangia.

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.


 
 
 
Tasty Kitchen Blog: Strawberry Coconut Macaroons. Guest post by Georgia Pellegrini, recipe submitted by TK member Chelsy of Mangia.

When they’re ready, they’ll still be soft but slightly golden brown on the outside.

 
 
 
Tasty Kitchen Blog: Strawberry Coconut Macaroons. Guest post by Georgia Pellegrini, recipe submitted by TK member Chelsy of Mangia.

As they cool, they will be crispy on the outside and soft on the inside.

 
 
 
Tasty Kitchen Blog: Strawberry Coconut Macaroons. Guest post by Georgia Pellegrini, recipe submitted by TK member Chelsy of Mangia.

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.

 
 

Printable Recipe

Strawberry Coconut Macaroons

See the full recipe post on misschels’s site!
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 27

27

Description

These macaroons are perfect for summer, chock full of tropical coconut and sweet strawberries!

Ingredients

  • 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

Preparation Instructions

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.

 
 
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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.

 
 

15 Comments

Comments are closed for this recipe.

KKBlee on 9.26.2012

I don’t own a food processor. Can these be made in a blender? Sorry! I’m new to the world of food-making! :)

P'lette on 9.21.2012

My son loves coconut. He lives on other coast. I wonder how well these can be shipped. Any suggestions, gals/guys?

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misschels on 9.20.2012

OMG! Thank you so much Georgia! I absolutely love these little gems! So sweet and coconutty! Thanks again for featuring this delicious recipe! :)

Paola P on 9.20.2012

Not only do I have the exact same glass bowls that you show with the separated eggs…but at this very moment, I have that bowl sitting in my fridge with egg whites in it!!
Kindred spirits, no?

Gina Warner on 9.20.2012

O these look fabulously wonderful! They seem simple as well, I think I will definetly try them.