Introduction

These Chocolate Covered Raspberry Coconut Macaroons combine the tropical sweetness of coconut with fresh raspberries and a rich chocolate coating. They are chewy, fruity, and perfect for anyone who loves a delicate yet indulgent treat.

The image shows a close-up of a small dessert sitting on a white marbled surface. The dessert has two layers: the bottom layer is smooth milk chocolate that pools slightly at the base, and the top layer is a textured pink coconut mixture with small bits visible, shaped like a dome. Thin, wavy milk chocolate drizzles cover the top of the pink layer, creating a decorative pattern. In the background, blurred similar desserts and a few red raspberries are visible, adding color contrast. The 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 the oven to 325 degrees Fahrenheit and line a cookie sheet with non-stick parchment paper or a silicone baking mat.
Step 2: In a food processor, pulse the shredded coconut for 1 minute. Add the sugar and process for another minute. Then add the vanilla extract, sea salt, and egg whites, processing for an additional minute.
Step 3: Add the fresh raspberries and pulse about 15 times until the raspberries break down into very small chunks mixed evenly throughout the batter.
Step 4: Using a 1 tablespoon cookie scoop, mound the mixture onto the prepared baking sheet. Place mounds close together, as these cookies do not spread much while baking.
Step 5: Bake for 28 to 32 minutes, or until the tops start to turn golden brown. Be careful not to overcook to keep the texture soft.
Step 6: Remove the cookies from the oven and let them sit on the baking sheet for 10 minutes. Then transfer them to a cooling rack, placing another sheet of parchment underneath to catch any melted chocolate later.
Step 7: Once completely cool (at least 1 hour), melt the chocolate according to the package’s directions.
Step 8: Dip the bottom of each cookie into the melted chocolate and place back on the parchment paper. After dipping all cookies, use a spoon to drizzle the remaining chocolate over the tops. Let the chocolate set completely before storing.

Tips & Variations

Use melting rounds or high-quality chocolate for a smooth coating and easier melting.
For a nutty twist, try adding finely chopped toasted almonds or pecans to the coconut mixture before baking.
If fresh raspberries are unavailable, thawed frozen raspberries can be used but drain excess liquid before pulsing.
To make these macaroons vegan, substitute egg whites with aquafaba and ensure the chocolate is dairy-free.

Storage

Store the chocolate-covered macaroons in an airtight container at room temperature for up to one week. Avoid refrigeration as it may cause the coconut to dry out. If you want to freeze the macaroons, do so before dipping in chocolate. Freeze them on a baking sheet, then transfer to a sealed container. Dip in melted chocolate after thawing for best results.

How to Serve

The image shows a close-up view of small round sweets placed on white parchment paper with a white marbled texture underneath. Each sweet has two main layers: the bottom layer is a smooth, shiny brown chocolate coating that partially wraps around the base, textured slightly where it meets the surface; the top layer is a rough-textured, pinkish-purple mixture with some small granules visible, forming a dome shape. Drizzled over the pink layer is a thin, uneven stream of chocolate in a darker shade, adding a decorative touch. The sweets are arranged loosely on the surface, with a metal spatula visible near the front sweet, lifting it slightly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries, but make sure to thaw and drain them well to avoid adding excess moisture, which can affect the texture of the macaroons.

How do I prevent the macaroons from sticking to the baking sheet?

Line the baking sheet with non-stick parchment paper or a silicone baking mat before scooping the batter. This prevents sticking and makes it easier to remove the cookies after baking.

Chocolate Covered Raspberry Coconut Macaroons Recipe

Print Recipe

★★★★★

4.9 from 148 reviews

These Chocolate Covered Raspberry Coconut Macaroons are a delightful twist on the classic coconut macaroon, combining the tartness of fresh raspberries with the rich sweetness of chocolate. Soft on the inside with a golden, slightly crispy exterior, these bite-sized treats are perfect for dessert lovers looking for a fruity and chocolaty indulgence.

Author: Kai
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 1 hour 45 minutes (including cooling and chocolate setting time)
Yield: About 24 macaroons 1x
Category: Dessert
Method: Baking
Cuisine: American

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

Chocolate Coating

6 oz. melting chocolate (white, dark, or milk chocolate, melting rounds work best)

Instructions

Preheat Oven: Preheat your oven to 325 degrees Fahrenheit to prepare for baking the macaroons.
Prepare Baking Sheet: Line a cookie sheet with non-stick parchment paper or a silicone baking mat to prevent sticking.
Process Coconut and Sugar: In a food processor bowl, add the shredded coconut and process for 1 minute. Then add the granulated sugar and process for another minute to blend well.
Add Wet Ingredients: Add the vanilla extract, sea salt, and egg whites to the coconut-sugar mixture and process for 1 minute until combined.
Incorporate Raspberries: Add the fresh raspberries and pulse 15 times or until the raspberries are broken down into very small chunks, distributing them evenly in the mixture.
Scoop Mixture: Use a 1 tablespoon cookie scoop to place mounds of the macaroon mixture onto the prepared baking sheet. Place them close together as they don’t spread much during baking.
Bake: Bake the macaroons for 28-32 minutes or until the tops just begin to turn golden brown. Avoid overcooking to keep them moist.
Cool on Sheet: Remove from oven and let the macaroons sit on the cookie sheet for 10 minutes to firm up slightly.
Transfer to Cooling Rack: Slide the macaroons onto a cooling rack using another parchment sheet beneath to keep melted chocolate clean in the next step. Allow them to cool completely, at least 1 hour.
Melt Chocolate: Melt your chosen chocolate following the package’s instructions until smooth and ready for dipping.
Dip Macaroons: Dip the bottoms of the fully cooled macaroons into the melted chocolate and set them back onto parchment paper. Repeat until all are dipped.
Drizzle Chocolate: Use a spoon to drizzle any remaining melted chocolate over the tops of the macaroons for added decoration.
Set Chocolate: Allow the chocolate to fully set before storing, which usually takes about 30 minutes at room temperature.
Store Properly: Store the macaroons in an airtight container at room temperature for up to 1 week. Do not refrigerate to maintain texture.
Freezing Option: If freezing, do not dip in chocolate before freezing. Freeze the plain macaroons after they have cooled. Dip them in chocolate after defrosting for best results.

Notes

Make sure the macaroons are completely cooled before dipping in chocolate to prevent melting the coating.
Use fresh, ripe raspberries to ensure vibrant flavor and moisture content.
If you want to customize, feel free to use white, dark, or milk chocolate according to your preference.
To avoid sticking, always use parchment paper or a silicone mat on baking and cooling surfaces.
Do not refrigerate macaroons after dipping as moisture could affect the texture and chocolate finish.
Freezing undipped macaroons preserves their freshness best, dip after thawing to maintain chocolate integrity.

Keywords: coconut macaroons, raspberry dessert, chocolate covered macaroons, baked macaroons, raspberry coconut cookies