Print

Chocolate Covered Raspberry Coconut Macaroons Recipe

Print Recipe

★★★★★

4.7 from 118 reviews

Delight in these luscious Chocolate Covered Raspberry Coconut Macaroons—a perfect blend of chewy sweetened coconut and tangy fresh raspberries encased in a crisp golden exterior, all dipped in your choice of milk, dark, or white melting chocolate. These bite-sized treats are ideal for parties, holidays, or simply satisfying your sweet tooth with a tropical twist.

Ingredients

Scale

Macaroon Mixture

  • 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

Coating

  • 6 oz. melting chocolate (white, dark, or milk chocolate, melting rounds preferred)

Instructions

  1. Preheat Oven: Set your oven to 325°F (163°C) to prepare for baking the macaroons.
  2. Prepare Baking Sheet: Line a cookie sheet with non-stick parchment paper or a silicone baking mat to prevent sticking.
  3. Process Coconut and Sugar: In a food processor bowl, add shredded coconut and process for 1 minute. Then add sugar and process for another minute to combine thoroughly.
  4. Add Wet Ingredients: Add vanilla extract, sea salt, and egg whites to the processor and pulse for 1 minute until the mixture is well blended and cohesive.
  5. Incorporate Raspberries: Add fresh raspberries and pulse 15 times or until the raspberries break down into very small pieces, ensuring an even distribution without fully pureeing.
  6. Scoop Macaroons: Using a 1 tablespoon cookie scoop, drop mounds of the mixture onto the prepared baking sheet, placing them close together as they don’t spread much during baking.
  7. Bake: Bake for 28 to 32 minutes, or until the tops begin to turn golden brown. Avoid overbaking to keep them chewy.
  8. Cool on Sheet: Remove from oven and let the macaroons rest on the cookie sheet for 10 minutes to set.
  9. Transfer to Rack: Slide the macaroons onto a cooling rack lined with parchment paper to prevent chocolate smudging later.
  10. Cool Completely: Let the cookies cool fully for at least 1 hour before coating with chocolate.
  11. Melt Chocolate: Melt your preferred chocolate according to the brand’s instructions, ensuring a smooth consistency for dipping.
  12. Dip and Decorate: Dip the bottoms of the cooled macaroons into the melted chocolate and place back on parchment. Use a spoon to drizzle remaining chocolate over the tops for an attractive finish. Allow chocolate to set completely.
  13. Storage: Store the chocolate-covered macaroons in an airtight container at room temperature for up to 1 week. Avoid refrigeration to keep texture intact.
  14. Freezing Option: For freezing, skip the chocolate dip. Freeze the plain macaroons after cooling, then dip in chocolate after defrosting.

Notes

  • Use fresh raspberries for best flavor; frozen ones may add excess moisture.
  • Melting chocolate rounds melt more evenly and produce a smoother coating.
  • Do not overbake to maintain a chewy interior and avoid dryness.
  • Using parchment on the cooling rack helps keep chocolate from sticking and creating a mess.
  • Freezing undipped macaroons allows for easy future chocolate-dipping and ensures freshness.
  • Store macaroons at room temperature in an airtight container to preserve texture and flavor.

Keywords: Macaroons, Coconut cookies, Raspberry treats, Chocolate dipped cookies, Gluten-free dessert

Find it online: https://platedbyemma.com/chocolate-covered-raspberry-coconut-macaroons-recipe/