Attention coconut lovers! Tomorrow is National Macaroon Day, a perfect time to indulge in these delicious soft and sweet cookies. While I will never say no to a plain jane coconut macaroon, I do love experimenting with flavors and trying new and strange combinations, which has led me to create this delicious Blackberry and White Chocolate Coconut Macaroon.
Now, I know these look like something out of Wonka’s factory, but they’re actually pretty good. Very tangy and sweet and these would be super cute for a tea party or themed birthday party.
I’m also the proud owner of Wilton’s Treatolgy Flavor System, a collection of eight amazing concentrated flavors that have inspired me to come up with all kinds of recipes. This kit includes Crisp Champagne, Sweet Meyer Lemon, Fresh Basil, Warm Cinnamon Graham, Juicy Peach, Salted Caramel, Creamy Vanilla Custard, and Toasted Coconut. I used the Sweet Meyer Lemon concentrate with these cookies, as blackberries and lemon are a winning combination, but you could also use lemon extract if you’d like.
If you want to try your own berry combinations, substitute blackberries for raspberries and add almond extract instead of lemon. You could also try strawberries and the Fresh Basil concentrate from Treatology! Hmm…I think I have some new experiments to try…
Blackberry and White Chocolate Macaroons
Ingredients:
- 14 oz. sweetened coconut
- 2/3 cup granulated sugar
- 2 teaspoons lemon extract (I used 5 drops of Wilton’s Treatology Meyer Lemon Flavor Concentrate)
- ¼ teaspoon salt
- 1¼ cups fresh blackberries
- 3 large egg whites
- 6 oz. white chocolate, melted
Instructions:
- Preheat oven to 325 degrees.
- In food processor, process coconut for 1 minute. Add sugar and process for another minute. Add extract, salt, and egg whites and process until blended.
- Add blackberries and pulse until berries are broken down. This might take a while. You may have to stop and push the berries down to the bottom to make sure they’re incorporated. I might even suggest pulsing them separately just to start the process of breaking them down before you add them to the coconut.
- Scoop batter onto parchment-lined cookie sheet and bake 25-30 minutes, or until tops start to brown.
- Remove from oven and let sit 10 minutes on pan. Transfer to cooling grid to cool completely.
- Once cooled, drizzle or dip (or both!) cookies in melted white chocolate.
These cookies stay fresh up to one week at room temperature. No need to refrigerate them.
Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips.
The Hob-bee Hive 