I do not care for shredded coconut except on the top of a Samoa cookie. My husband does not feel the same way and because I am (as Ben would definitely say) a wonderful person, I decided to make the staple coconut macaroon for Passover, as well.
But I was still baking the dessert which meant that I was not going to make the typical gigantic, dry and crumbly things that you see pulled out of a Manischewitz canister. I perused the interwebs (as my friend Steph would say) and found a recipe by Deb at Smitten Kitchen which had two nice updates: ground coconut and fresh raspberries.
These are beyond easy to make and, as I was told by Ben, delicious.
Raspberry Coconut Macaroons
from Smitten Kitchen
Make the macaroons: Preheat oven to 325°F. Blend coconut in a food processor for one minute. Add sugar and blend for one minute. Add egg whites, salt, and almond extract and blend for one minute. Add raspberries and pulse a few times until the berries have broken down but are still quite large.
With a spoon, tablespoon, or scoop (I used a #50), scoop batter onto a parchment or silpat lined baking sheet. Bake for 20-25 minutes or until they look toasted on the top.
14 oz sweetened, shredded coconut
2/3 cup sugar
114 g egg whites (3 large)
1/4 tsp salt
1/2 tsp almond extract
1/2 pint fresh raspberries, washed and dried