Black Raspberry Liqueur-infused Coconut Macaroons

coconut macaroons

Why limit yourself to just drinking if you can also “eat your liquor?”

On this National Cookie Day (yes, some genius made today an annual homage to the most portable dessert invented!), that’s the question! My favorite liquor to drink is champagne, but my favorite liqueur to bake with is Chambord. Do you have a favorite alcohol you like to cook with? Share it in the comments section of this post for a chance to win the Rachael Ray Oven Lovin’ Nonstick Bakeware Collection or a copy of Baked Chicago’s Simply Decadent Brownies Cookbook.

What I love about this recipe for Black Raspberry Liqueur-infused Coconut Macaroons is the texture of the flaked coconut. It’s crispy on the outside and lightly chewy on the inside, which is filled with black raspberry goodness. Don’t confuse macaroons with the French macaron, which I did for years. Besides a similar size and spelling, they are quite different. A macaroon typically refers to moist, dense coconut but it’s also a generic term that can apply to a number of small confections. The coconut macaroon, or congolais, as it’s known in France, is frequently served during Passover because it contains no flour.

For some holiday visual flair, you could add some red or green food coloring to the coconut flakes. Now that’s festive!

Black Raspberry Liqueur-infused Coconut Macaroons

Cook Time: 15 minutes

Yield: 2 dozen cookies

Black Raspberry Liqueur-infused Coconut Macaroons


4 egg whites
2/3 cup granulated sugar
1/4 teaspoon sea salt
1/4 teaspoon almond extract
12 ounces Bob's Red Mill Flaked Coconut, unsweetened
1/2 cup all-purpose flour


Preheat your oven to 350F degrees. Line two baking sheets with parchment paper.

In a small bowl, whisk together egg whites, sugar, liqueur, salt and almond extract until blended.

In a large bowl, toss the coconut flakes with flour. Then stir in the egg white mixture.

Drop by tablespoonfuls about 2 inches apart onto prepared baking sheets. Bake for 15 - 18 minutes, or until tops are lightly browned. Remove from pans and let cool completely on a wire rack.

Store in an airtight container. Makes about 2 dozen cookies.


This recipe adapted from Lime & Gin Coconut Macaroons by Milissa Kirkpatrick of Angel Fire, New Mexico, as it appeared in Taste of Home magazine (November 2013).