Coconut and Raspberry Macaroons

It's the last night of Passover and I've been cooking so much for these holidays that I didn't have time to sit quietly to share my latest recipes here.
Belonging to a interfaith family has its advantages but sometimes is just plainly overwhelming. It's great that Passover lasts for 8 nights, so that we can keep trying new recipes and variations over some staples, like matzo balls soup and gefilte fish.
I made theses sweet treats for the first night of Seder when we had some friends and family over, and despite of the extreme sweetness, it just almost vanished from the table. This photo was taken today, with some hidden in the fridge goodies.
Usually guests bring these as dessert but at this time I just thought it would be nice to make them anyway. For my luck they were the only macaroons on the table, so no competition - and absolutely one of the items that I will incorporate to my family's tradition. They are good on their own or topping a scoop of vanilla ice cream.

Raspberry Coconut Macaroons

This is a variation of Mark Bittman's recipe. I added and substituted some ingredients and needed to adjust some of them, as I added more texture with the dried raspberries. 

3 egg whites, lightly beaten with 1/4 teaspoon salt
1/2 cup light brown sugar
1/3 cup white sugar
2 cups dried shredded unsweetened coconut
1 cup toasted shredded unsweetened coconut (10 minutes in the oven before using)
3/4 cup ground dry raspberries (I used Trader Joe's), measured before grinding
1 teaspoon orange oil

Preheat oven to 350 F. Line a baking sheet with parchment paper. With a wired whisk, beat eggs with salt up to very soft peaks. Slowly fold in sugars and orange oil, and finally coconut and ground raspberries. The mix will look very dry.  Using two teaspoons, lay each macaroon on the baking sheet, and shape them like pyramids with wet hands. Bake for about 40 minutes or up to when peaks are looking slightly charred. Cool down on a wired tray and transfer to the fridge up to when serving.