The perfect summer dessert idea! Fresh strawberries and rhubarb come together combined with the tropical flavor of coconut in this delicious, easy to prepare dessert idea! This Strawberry Rhubarb Coconut Macaroon Recipe is simple to make and is a perfect for kids baking! Freeze extras and have cookies for months!
My quest to make the most of strawberry rhubarb season continues with today’s delicious dessert post! A few weeks ago I shared my recipe for Strawberry Rhubarb Coconut Meringue Cookies. The recipe I was originally trying to create was this recipe… but I had a sick kid home from school and got distracted a couple of times and ended up with a recipe fail that turned into a recipe win. As much as I loved that recipe, I had a dream of turning the coconut macaroons that my mom made when I was a kid into strawberry rhubarb lusciousness. So I persisted, remade and ended up with recipe perfection. Trust me… if you love macaroons and the combo of strawberries and rhubarb you will LOVE these.
Before we get to the recipe, let’s take a moment to talk about the confusion over macaroons and macarons, because there seems to be a ton of confusion out there. I’ve even gone to bakeries that specialize in macarons only to have the girl working behind the counter call them a macaroon! Say what?!?!?
What’s the difference between a macaroon and a macaron you ask? While both start with an egg white base, there is a big difference between these two delicious desserts. Let me break it down:
-A Macaroon is chewy cookie made with shredded coconut. They are thick, hearty and full of body. A macaroon is super simple to make and perfect for freezing and enjoying later.
-A Macaron is a light, fluffy sandwich cookie. Usually found in bright pretty colors a macaron has a crackly outer crust to the cookie with a meringue like center. Sandwiched in between the two cookies is usually a ganache, buttercream or jam. They are fussier to make (aka more of an art form) and best if enjoyed within a day or two of having been baked.
So if you walk into a pretty french bakery and see gorgeous, dainty, brightly colored cookies on display chances are you are looking at a macaron, not a macaroon!
Ok. Ready to learn how to make my Strawberry Rhubarb Coconut Macaroon Recipe? Read on!
Strawberry Rhubarb Coconut Macaroon Recipe
-1/2 cup strawberries, diced and dried
-1/4 cup rhubarb, peeled and diced
-4 egg whites
-4 cups of unsweetened shredded coconut
-1/2 cup + 1 teaspoon of sugar
-1 teaspoon of vanilla
Makes approximately 12 cookies
Step 1: Preheat your oven to 350F. Spread your coconut on a baking sheet and toast for approximately 5 minutes or until lightly browned, tossing several times to avoid edges over browning.
Step 2: Dice strawberries and rhubarb. Lay strawberries on a piece of paper towel and pat to dry. Toss rhubarb with 1 teaspoon of sugar and set aside.
Step 3: Put egg whites, sugar and vanilla in a bowl. Whisk with a hand mixer or stand mixer starting on low speed until sugar has dissolved and egg is frothy (but not foamy like a meringue).
Step 4: Fold coconut into egg whites. Cover and let sit for 30 minutes so that coconut has time to soak up the egg whites.
Step 5: Fold strawberries and rhubarb into the coconut and egg whites being careful to not overmix and break up your strawberries.
Step 6: Pack into balls and lay on cookie sheet.
Step 7: Bake for 15 to 20 minutes or until coconut is golden and cooked through. Let cool on the baking sheet for 10 minutes and then transfer to a cooling rack.
Enjoy! Store leftovers in a sealed container to be eaten within a few days or freeze for later!
Tell me… Did you know the difference between a macaroon and a macaron? What’s your favorite way to enjoy strawberries and rhubarb?
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Also make sure to check out these other strawberry rhubarb recipes!