Macaroons are the perfect gluten free dessert, so you can only imagine how much better they are when tinted pink by floral, macerated raspberries.
1¼ cups granulated sugar, divided
1 cup raspberries
4 large egg whites, at room temperature
4 packed cups unsweetened shredded coconut
1 teaspoon kosher salt
1 teaspoon vanilla extract
1 cup dark chocolate chips
Preheat the oven to 325˚F and line two baking sheets with parchment paper. Add ¼ cup of sugar and raspberries to a medium bowl and mash with a fork until broken down and juices have been released, about 2 minutes. Set aside.
Add remaining sugar and egg whites to the bowl of a stand mixer fitted with the whisk attachment. Whisk until foamy, then add macerated raspberries, coconut flakes, salt and vanilla and process until well combined. Using a rubber spatula, fold in chocolate chips.
Scoop 2-tablespoon-sized macaroons onto the prepared baking sheets, spacing at least 1 inch apart. Bake for about 30 minutes or until the tops are dry and lightly golden. Remove from the oven and let cool completely, then serve. (Note: They come out of the oven soft but firm up as the meringue in the macaroons cools. It’s key to let them cool completely before serving or they will fall apart.)