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Chocolate Covered Raspberry Coconut Macaroons Recipe

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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.

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

  1. Preheat Oven: Preheat your oven to 325 degrees Fahrenheit 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 the shredded coconut and process for 1 minute. Then add the granulated sugar and process for another minute to blend well.
  4. Add Wet Ingredients: Add the vanilla extract, sea salt, and egg whites to the coconut-sugar mixture and process for 1 minute until combined.
  5. 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.
  6. 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.
  7. Bake: Bake the macaroons for 28-32 minutes or until the tops just begin to turn golden brown. Avoid overcooking to keep them moist.
  8. Cool on Sheet: Remove from oven and let the macaroons sit on the cookie sheet for 10 minutes to firm up slightly.
  9. 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.
  10. Melt Chocolate: Melt your chosen chocolate following the package’s instructions until smooth and ready for dipping.
  11. 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.
  12. Drizzle Chocolate: Use a spoon to drizzle any remaining melted chocolate over the tops of the macaroons for added decoration.
  13. Set Chocolate: Allow the chocolate to fully set before storing, which usually takes about 30 minutes at room temperature.
  14. Store Properly: Store the macaroons in an airtight container at room temperature for up to 1 week. Do not refrigerate to maintain texture.
  15. 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

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