Raspberry Coconut-Oat Macaroons

Okay, I admit it… I have a macaroon “problem”.

I just can’t seem to stop making different versions of what has become my favorite homemade cookie.

The crispy exterior, soft interior, chewy texture, and coconutty flavor of those initial macaroons pulled me in, and the variations I’ve made over the past year have all been delicious.

So when Deb posted a recipe for raspberry macaroons, I knew the ruby-hued berries would be the next addition to my basic coconut-oat macaroon recipe.

I patiently waited until raspberries were fully in season, and the wait was worth it as the berries are now perfectly sweet and juicy.

For these macaroons, raspberries are lightly mashed and gently folded into the cookie dough, resulting in a marbled appearance. If you wanted to go for fully pink macaroons, you could certainly fully incorporate the raspberry puree into the dough… but I really love the look of the red streaks.

Could these be my new favorite macaroons? Quite possibly… at least until the next flavor addition idea strikes ;).


Raspberry Coconut-Oat Macaroons

by Lauren Zembron (inspired by Smitten Kitchen)

Prep Time: 15 minutes

Cook Time: 20 minutes

Keywords: bake dessert vegan vegetarian coconut oatmeal raspberries cookies summer spring

Ingredients (32 cookies)

  • 2 2/3 cup full fat shredded unsweetened coconut (one 8 oz package) OR 1 cup of coconut butter
  • 1 cup reduced-fat shredded unsweetened coconut
  • 1 cup old-fashioned rolled oats
  • 3/4 cup pure maple syrup, preferably Grade B
  • 1 Tbsp + 1 tsp pure vanilla bean paste OR pure vanilla extract
  • 1/2 tsp pure almond extract
  • 1/2 tsp Kosher salt
  • 1/2 pint (6 oz) fresh raspberries, preferably organic, lightly mashed


Preheat oven to 300°F. Line a baking sheet with a silicone baking mat or parchment paper.

In a food processor, process 2 2/3 cups full fat shredded coconut for about 5-8 minutes, until a thick, smooth coconut butter forms, scraping down the sides as needed (this will yield about 1 cup of coconut butter).

Combine the coconut butter and all of the remaining ingredients – except raspberries – in a bowl. Stir until well-combined. Fold in lightly-mashed raspberries until mixture is marbled… you don’t want the raspberries completely combined with the cookie dough.

Using a mini ice cream scoop or a small spoon, scoop the dough onto the prepared baking sheet (no need to leave much room in between as they do not spread out). Bake for about 20-25 minutes, or until the bottoms of the macaroons are lightly browned. The macaroons will be very soft at this point.

Allow the macaroons to sit at room temperature on the baking sheet for about 30 minutes, or until they firm up and cool down.

Nutritional Information per macaroon:

86.6 calories, 5.7 grams fat, 3.5 grams saturated fat, 1 gram fiber, 4.4 grams sugars, 1.4 grams protein

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43 thoughts on “Raspberry Coconut-Oat Macaroons

  1. I’ve never tried a macaroon but I don’t know why. I didn’t even really know what they’re made of until I read this. I love the addition of raspberries and I’m starting to be okay with coconut so this sounds great. And I love that it uses maple syrup!

    AAH! I just saw that it uses coconut butter and I have about a cup leftover that I made that I never found a use for so that confirms it. I’m making these! I’ll let you know how they come out. :)

  2. These are SO good! Insanely good. I had to use frozen raspberries and mine came out pretty ugly so I’ll have to make them again and just not thaw them the next time. I thought I didn’t like coconut but I guess I do. Thanks for the recipe! :)

    1. Yaaaay!! I’m so glad you like the raspberry macaroons =). I have a whole collection of different flavors/versions on my Recipage!

  3. Those look so good, especially right now when I’m so hungry! If you had to pick, what would be your favorite type of macaroon you’ve ever made?

  4. These are SO good. I just made them.. The house smells unbelievable! I don’t have a sweet tooth but have been on a coconut kick lately. These definitely weren’t too sweet. Great recipe, thank you!!

  5. I can’t seem to find rolled oats anywhere. Can I use quick oats instead? Is there any significant difference between the two?

    1. Rolled oats are a bit coarser and heartier (typically labeled simply as “oatmeal”) but quick oats should probably work in this recipe. Enjoy!

  6. So failed on both tries :(. First try was coconut spread rather than butter. After asking, it was a total disaster. So then I tried using full fat coconut shreds…..but it never turned to butter. Now will just be hunting for coconut butter in the stores…..

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