Raspberry Coconut Macaroons

I'm always on the lookout for a good recipe to use up some of my garden's treats.  I found this recipe yesterday at Tasty Kitchen, but the original was from Smitten Kitchen.  It looked so good, and I decided I had to make it today.  I've had a great season this year and my raspberries are doing soooo good.   This recipe found me on the perfect day.  I had just picked an ice cream bucket full of those red jewels, and I wanted to use them in something.  It is a harmonious combination of my all time favorite Coconut Macaroon and a fresh Bear Lake Raspberry Shake!!!  Heck Yes!!  For those of you who aren't familiar with a fresh Bear Lake Raspberry Shake, let me fill you in.  There's a beautiful little valley on the East side of the  Utah/Idaho border.  There is an enormous lake there that has the most beautiful blue water you have ever seen.  It is glorious in the summer.  The one thing that the Bear Lake area is most famous for is their raspberries.

Can you believe the blue.  Bear Lake is just one of those places full of fun, cousins, and amazing memories!

I remember as a kid going there every summer, and usually on one of the days we were there, a mom or two would spend the afternoon picking raspberries.  As you dropped down the mountain into Garden City, there were fields and fields of self pick berry patches.  My mom would then turn those raspberries into jam, and we'd eat bowls full of the fresh berries and milk.   Now days those same famous raspberries are going for around $40 a flat!  It's usually a fight to get some of those berries though:)

 My garden full of life.  The sunflowers are still amazing, even when they're on their way out.  

I planted a raspberry patch probably 9 years ago, and I have loved the harvest I get every year.  Seriously!  There is no other jam in the world that compares to homemade Raspberry Freezer Jam.   So now besides jam, and bowls of raspberries and cream I will be making these Macaroons.  This is one of those recipes that just turned out way better than I expected.  You could always dip the cookies into some dark chocolate, but I think next time, I'm adding mini semi sweet chips right to the cookie.  I can only imagine how delish they would be.

Her middle name should have been Berry.  She is my best picking partner:)

The recipe is an adaptation from Smitten Kitchen, but I used the Macaroon recipe I found years ago.  I've tried many over the years, and this recipe just works.  There's no puddling of egg whites or sweetened condensed milk.  It's just perfect.  I'll leave a link to the original Smitten Kitchen recipe, but I'll give the recipe I used as well.  I hope you love them:)

Raspberry Coconut Macaroons

Smitten Kitchen recipe here!  Thanks SM

Lovely Macaroons

I think I found this recipe off of Food Network, but I've never been able to find it again when I've looked for the source.  So let's just say it's theirs:)

1/2 c. flour

1 14oz. bag of coconut plus 1 1/2 c. from another bag

1/4 t. salt

1 14oz can of sweetened condensed milk

1 c. fresh raspberries

2 t. almond extract

Mix flour, coconut and salt together.  I used the Smitten Kitchen directions here and buzzed all the coconut in my food processor.  It pulverizes the coconut, but turned out a very pretty cookie.  I think I like this technique best.  Add milk and almond.  Buzz until combined.  Now add the fresh berries and buzz until just combined.  Don't overly buzz.  You want big bits of berries if you can.  Drop by spoonfuls onto a parchment lined or greased cookie sheet.  Silpats work fabulous here.  Bake at 350' F. for 12- 15 mins. or until browned around the edges.  This made 21 good sized cookies for me, but it could make about 24-30 smaller cookies.  To dip in chocolate take 8 oz. of Bakers Semi Sweet chocolate, and place it in a bowl and microwave for 1 minute.  Stir and place in microwave for another 30 secs.  Repeat until the chocolate is melted.  Dip cooled cookies in chocolate and let set on wax paper until the chocolate is solid.  Enjoy