Coconut Raspberry Macarons With Raspberry Rose Buttercream.
Today I am jumping out of my comfort zone.
Not too far or anything, because I am a baby steps kind of girl, but I mean raspberry rose? Whoa!
It’s a totally new flavor for me and I am in awe over it. It’s very elegant and I kind of feel like a princess while eating these, so that is kind of fun too. Asher loves that they are pink and made with raspberries, her favorite.
This is one of those recipes where I came up with the name first and then everything else followed.
Well, that and I saw the beautiful fresh raspberries at the store and I probably bought like ten cartons. They just looked so good! Normally I would wolf them down by the handfuls in a matter of days, but this time I really wanted to actually use them in a recipe.
Really though, don’t those raspberries just look so good?
They are Driscoll’s Organic, and oh my gosh, they are like candy. The best kind of candy.
Ok, but let’s talk about flowers in our food?
At first I was like, “what, that is totally weird”, but now I am all on board. When you think about it, flowers are just like any other veggie or fruit, I mean they grow from the ground, so why not? I have been playing around with lavender too, but I feel like roses are much more fancy. They are very fun and add just the right elegant flavor to the macaroons. They also pair perfectly with the sweet summertime raspberries.
I used rose water, but I think you could also use an equal amount of rose extract.
I bought both the rose water and the extract because I was not sure which I wanted to use, but decided on the water since that is what I have seen most commonly used in baking. Like I said though, I am pretty sure rose extract will work great too. You can buy the rose-water here and the rose extract here.
These are a nice light summertime dessert.
Kind of perfect for a little summer backyard BBQ, or even a day at the beach. Fancy, but easily transferable, and you can just pop um right into your mouth!
Bonus points if you buy some pretty pink roses + extra raspberries and place them around the macarons.
It makes for a super fun presentation!
The perfect little bite.
For the recipe head on over to the Driscoll’s site!
These look fantastic, though, rose extract is a lot stronger and packs more of a punch than rosewater, so I would not be confidant with a total switch!
I normally don’t read sponsored posts….but oh my, your photos are so gorgeous, I want to jump right into them! And Asher caught my eye – it’s my nephew’s name, but I see you used it for a girl!
I LOVE THE ROSE AND RASPBERRY COMBO!!!! And they do taste amazing when it comes to Macarons!!!!! Yours turned out BEAUTIFULLY!!!!!!!!!! And the addition of coconut flour just makes it all the more summery! Loved it!
Your photos are so pretty! And the macarons sound really great! I love flowers as food, yum!
These are gorgeous gorgeous photos. And, you’ve still got me interested in trying macarons since the others you posted!
Oh how I love these PINK infused pictures. I love PINK as much as Asher I am sure. Everything PINK is so soothing to me. I have never made this type of cookie.
Omigawd!! So Pretty!!
So. Much. Pink! These macarons are GORGEOUS, Tieghan! The combination of flavors you used in these macarons is so so fresh and summery. Love it! And these pictures are stunning. — the lighting, the soft pinks, it all just screams nostalgia and summer! Pinned! 🙂
These sound amazing love the sound of the coconut, raspberry and rose together and the buttercream sounds fabulous!
How fun, Tieghan! I’m going to head over and pin your recipe. We were at a Lavender Festival yesterday, we go every year. I love Lavender in food! You must try it! I look forward all year to the refreshing Lavender Lemonade, Lavender ice cream – my mom had cod for lunch and they served it with lavender tartar sauce – so good! Have fun experimenting with flowers/herbs in your cooking!
Oh wow, these are beautiful!!! I love that they are pink too haha! 🙂 I haven’t used Rose water in baking yet, I need to develop a recipe which will work with the delicate flavour! I love the look of macarons, but can’t eat them because of the nuts. Maybe I’ll just have to glove up and make them anyway, so other people can eat them, they look so cute!!
Beautiful. Still haven’t gotten that fussy macaron batter down – one day!!
These are the prettiest macarons ever…your photos are gorgeous, I love how pink they are. I would definitely feel like a princess eating these. That first photo is a work of art so beautiful.
Stunning photos. Love that color!
Macarons are so delicious and goodness gracious do yours look spectacular. I definitely wouldn’t mind having a few of these!
Happy Valley Chow
Mmmm love raspberry & rose flavors together. Gorgeous photos!
I would have NEVER thought to combine rose and raspberry. This is super creative! I LOVE THOSE PICTURES! IT MAKES EVERYTHING LOOK SO GORGEOUS AND MAGICAL!!
Truly gorgeous post, Tieghan!!
Beautiful job with both macarons and photos, Tieghan! Love macarons in general! Love your flavor combo even more. 🙂
I love raspberries, the pairing with rose is interesting. Beautiful photos as always!
After having delicious macaroons in Europe, I am dying to give these a try. Stunning pictures!!
Yep, these need to happen to my face! I am obsessed with Driscoll’s raspberries since they’re A) local and B) THE BEST, so these macarons are definitely happening in my kitchen one of these days! I can’t get over the fun and elegant rose water addition, too. Genius!
These are absolutely gorgeous, I love the flavors and that buttercream is divine!
Wonderful and the colours are so pretty!
Your photos are great, there is no way I can resist in making these.
I made these this afternoon. I have made macarons several times before with fantastic results, but this recipe is severely lacking in dry ingredients and my better was too heavy on the egg whites for the amount of almond flour and powdered sugar. other recipes have twice as much almond flour. I gave it a go anyway trusting the recipe and while the flavor was excellent, the texture was meringue-y with no “feet” and no macaron characteristics. will try again with double the amount of almond flour and powdered sugar. your photos are beautiful hopefully mine will turn out like yours in a few hours!
! Really sorry for the trouble with these, they can be tricky! This recipe works great as written for me, but I guess everyone has different taste and such. Hope the next batch turn out better for you and thank you for the kind feedback! 🙂
Finally got to make these… ok a version of these. I stuck with an Italian meringue cookie method I felt safe with. The flavors are so fun! I’d include a picture if I could.
I am sure it looks amazing and taste good too! Thanks so much Audrey (:
Do you suggest the canned coconut milk or the cartoned one? I know the canned one is thicker.
I always like canned, full-fat coconut milk best. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Hi! I cannot access your recipe for this 🙁
Is there somehow i can?
Here is the link for the recipe. http://www.driscolls.com/recipes/view/11047/Coconut-Raspberry-Macarons-With-Raspberry-Rose-Buttercream