With warmer temps, most of us seems to shy away from the uber rich, over the top extravagant desserts and cookies to which we all gravitate during the cooler months (side note: not in my house. Hot chocolate every night this week and David Lebovitz’s ultra decadent chocolate spice cake on my table last week). Anyway, MOST people opt for the cobblers bursting with fresh berries, cakes garnished simply with fresh whipped cream or ice cream treats made every which way. Slaving away in the kitchen is at the bottom of all our to-do lists.
But we still need cookies, right?
Right. So, for today, easy raspberry coconut macaroons, but if you’re in Chile, call them Cocadas. I’ve never made them before because…no good reason. They’re easy, light and thanks to my dried raspberry addition, totally jiving with all that colorful summer produce.
Drizzle with chocolate. Obviously.
Be a little messy. It’s supposed to be fun.
While, I adopted the recipe from Que Rica Vida, I saw little value in cooking them beforehand (the eggs cook in the oven, right? Don’t quote me on that, but it’s pretty clear from my massive consumption of cookie dough over the years that I don’t fear raw eggs) and when I started to do so, within 30 seconds, I flashed forward to the burnt mess this mix would become if I continued and stopped. So, no pre-cooking. Also, I used brown sugar and white sugar because I love the caramely-ness that brown sugar can bring to everything it touches. Plus, my white sugar supply was running low. Finally, dried raspberries, pulsed into powder, and added for a little bit of fruitiness and color.
So good. So easy. So dangerous to pop in your mouth in multiples as if they were popcorn.
Trust me on that last point.
- 2 cups unsweetened shredded coconut
- 1 cup brown sugar
- ¼ cup white sugar
- 1 TB honey
- ½ tsp vanilla extract
- ¼ cup all-purpose flour
- 4 egg whites
- ½ cup freeze-dried raspberries.
- 3 ounces dark chocolate, to drizzle
- Preheat oven to 350F.
- In a food processor or blender, add the raspberries and pulse into a fine powder. Reserve about 6 TB for this recipe and set the rest aside for another use.
- Combine all the ingredients but the chocolate into a medium sized bowl. Mix well and form into balls about 1 TB each.
- On a lined cookie sheet, place the balls about 2” apart. They won’t spread, so don’t worry.
- Bake 18-20 minutes until golden brown. Do not be tempted to overbake- they will set up when the cool. Let cool on the baking sheet about 10 minutes and then move to a cooling rack to finish cooling.
- Meanwhile, melt the chocolate in a microwavable bowl. Be sure not to burn the chocolate. Using a piping bag or a spoon, drizzle the chocolate over the finished cocadas.
- You can omit the raspberries if you don't like it in there. You can also omit the chocolate drizzle for a simpler snack.
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