Raspberry Coconut Macaroons

by Francesca Hutchinson on January 19, 2015
Francesca Hutchinson
Overall Rating: 0/5 | Kids Rating: 0/5


Using our Macaroon Cookie mix and adding fruit, like Raspberries, gives these cookies a punch of flavor and nutrition! Quick and easy to make. I make a whole batch and freeze some of them for later.

Serves: 12

Prep Time: 15 min

Cook Time: 15 min

Total Time: 30 min

Total Time:
Prep Time:
Cook Time:
30 min
15 min
15 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.


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  1. In a bowl, add Macaroon Mix and Raspberries. Use the back of your mixing spoon to start braking up some of the Raspberries.
  2. Add the boiling water and blend until completely mixed and most of the raspberries are in small pieces.
  3. You do not have to get rid of all the Raspberry chunks they are really very nice to bit into.
  4. Let rest 5 minutes to fully hydrate.
  5. Using a scoop to drop onto parchment lined baking sheet. You can drop them from a spoon if you don't have a scoop. I like to use my scoops to make them uniform.
  6. Bake in a pre-heated, 350 degree oven for 15 minutes.
  7. If you are using a 2 oz scoop you will get appx. 12 cookies. A 1 oz scoop should produce appx. 24 cookies.
  8. Ready to serve as the are or consider garnishing with chocolate. Drizzle or Dip!