I was looking for a recipe to use up extra toasted coconut. It had powdered sugar mixed in (I was making a batch of marshmallows with it), so that limited what I could do with it. I came across Smitten Kitchen's raspberry coconut macaroons, and seeing as I had some frozen raspberries that also needed to get eaten and I thought the extra moisture from using frozen berries would be balanced out by the extra dryness from the powdered sugar and toasting the coconut, I gave them a try!
I mostly followed the recipe, but as I am wont to do, I made do with things I already had. I got as much of the powdered sugar out of the coconut I had and drained the frozen raspberries very well (blotting with paper towel) to get them to have a similar consistency to fresh.
Verdict: As a clean-out-the-pantry experiment I loved them, and would consider making them properly on purpose in the future! (I think they turned out drier than they're supposed to.) Definitely worth getting out the food processor. My husband liked them too. Coincidentally they are my mom's favorite flavor and my dad's favorite flavor mashed together so I wonder how they'd go over at home. :)
RECIPE: Raspberry Coconut Macaroons
