Introduction

These Chocolate Covered Raspberry Coconut Macaroons are a delightful blend of sweet coconut, fresh raspberries, and rich chocolate. Crispy on the outside and tender inside, they make a perfect treat for any occasion. Plus, they’re easy to prepare and sure to impress your guests.

The image shows round pink sweets with a rough textured top layer, covered halfway by a smooth chocolate layer forming the bottom and sides. The pink layer has a grainy texture, and the chocolate layer is shiny and dark brown. Some chocolate is drizzled on top in thin lines. The sweets sit on white parchment paper on a baking tray with a metal spatula lifting one treat. The background shows more sweets blurred on the tray, with the whole scene on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

14 oz. shredded sweetened coconut
2/3 cup granulated sugar
2 tsp. clear vanilla extract
1/4 tsp. sea salt
1 1/4 cups fresh raspberries
3 large egg whites
6 oz. melting chocolate (white, dark, or milk chocolate)

Instructions

Step 1: Preheat your oven to 325 degrees Fahrenheit. Line a cookie sheet with non-stick parchment paper or a silicone baking mat for easy removal.
Step 2: In a food processor, pulse the shredded coconut for 1 minute. Add the sugar and process for another minute.
Step 3: Add the vanilla extract, sea salt, and egg whites to the processor. Process everything together for 1 minute until well combined.
Step 4: Add fresh raspberries and pulse 15 times or until the berries break down into small chunks, mixing evenly without fully pureeing.
Step 5: Using a 1-tablespoon cookie scoop, drop mounds of the mixture onto the prepared baking sheet. Place them close together as they do not spread much during baking.
Step 6: Bake for 28 to 32 minutes, or until the tops turn golden brown. Be careful not to overbake to keep them moist inside.
Step 7: Remove from the oven and let the macaroons sit on the baking sheet for 10 minutes, then transfer to a cooling rack lined with parchment paper to avoid chocolate mess later.
Step 8: After the cookies have completely cooled (at least 1 hour), melt your chocolate according to the package instructions.
Step 9: Dip the bottoms of the cooled macaroons into the melted chocolate and set them back on parchment paper. Use a spoon to drizzle the remaining chocolate over the tops. Allow the chocolate to set completely.
Step 10: Store the macaroons in an airtight container at room temperature for up to one week. Do not refrigerate.
Step 11: To freeze, skip the chocolate dip before freezing. Freeze the cooled macaroons, then dip them in chocolate after they have thawed for best results.

Tips & Variations

For a dairy-free option, use dairy-free melting chocolate.
Try mixing in chopped nuts like almonds or pecans for extra crunch.
Use frozen raspberries if fresh aren’t available, but be sure to thaw and drain excess liquid before adding.
Store leftovers in a cool, dry place away from direct sunlight to keep them fresh longer.

Storage

Store these macaroons in an airtight container at room temperature for up to one week. Avoid refrigerating, as it can cause the macaroons to become dry or the chocolate to bloom. If you want to freeze them, freeze before dipping in chocolate. After thawing, dip in chocolate for the freshest texture and flavor.

How to Serve

A close-up view of a single round dessert with two main layers: the bottom layer is smooth milk chocolate, forming a base that slightly spills over the edges, and the top layer is a rough-textured, pink and light purple mix with visible small chunks, shaped like a dome. The top is drizzled with thin ribbons of milk chocolate. In the background, there are blurred similar desserts and red raspberries scattered on a white marbled surface. The overall focus is on the front dessert, showing its mixed texture and color contrast. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use jam instead of fresh raspberries?

Using jam will add extra moisture and sweetness, which may affect the texture of the macaroons. Fresh raspberries help maintain the right balance and texture, but a thick, well-drained jam could work as a substitute with some adjustments.

What type of chocolate works best?

Melting rounds designed for dipping or coating work best because they melt smoothly and set nicely. You can use white, dark, or milk chocolate depending on your preference.