Raspberry and Nectarine Macaroon Salad
Chilling berries before mixing them into a salad helps keep each one firm so that it doesn't break during mixing and turn to mush.
INGREDIENTS | SERVES 8
1½ cups fresh raspberries, chilled
1 cup fresh nectarine, diced
1 tablespoon lemon juice
2 cups coconut macaroons, quartered
2 cups vanilla pudding
Add raspberries and nectarines to a medium mixing bowl. Drizzle with lemon juice and toss gently to fully coat. Add macaroons to salad and toss to mix.
Add ¼ cup pudding to a dessert bowl and top with ½ cup salad. Repeat process to prepare remaining servings.
The term macaroon covers several different types of cookies, the original being a fluffy almond and meringue delicacy. The coconut version of the cookies became popular in Jewish communities because they use egg white for leavening, making them kosher for holidays, particularly Passover. Coconut macaroons are easier to package and transport than meringue, so the coconut version quickly grew in popularity.