Raspberry Dark Chocolate Coconut Macaroons
Naturally sweet, chewy in texture and covered in dark chocolate, Raspberry Coconut Macaroons are the fruity version of the classic coconut treat. And they are pretty as well, in a wonderfully pink color, with a slight acidity and a fall-down-on-yours-feet-type richness, thanks to the shredded coconut, fresh or freeze-dried raspberries and dark chocolate.
The macaroons are hearty, chewy and simple as compared to refined French macarons. Also, they are gluten free, and because of the naturally gluten-free ingredients, they make the best party, holiday, and cookie tray recipes.
How to Make Raspberry Coconut Macaroons
Coming up with the raspberry coconut macaroons is not a difficult thing that yields great rewards in terms of both taste and look. In basic breakdown here is how it looks:
- Combine the egg whites and the sweetener in a large bowl until light and fluffy.
- Add freeze dried raspberries, shredded coconut and vanilla extract.
- Use a scoop to pile up the mixture on a baking sheet in little heaps.
- Bake until golden just a bit.
- Then cool and dip or drizzle in dark melted chocolate.
You will be amazed how quick, and how effortlessly the raspberries color the coconut a natural blush pink. No food colouring!
What Type of Chocolate to Dip Coconut Macaroons In?
The ideal option of dipping coconut macaroons is dark chocolate. Its dark, slightly sour taste is perfect in contrast to the sweetness of coconut and raspberries. When cocoa is used, aim at 60-70 percent.
These are possible:
- Bittersweet chocolate (to give a richer flavor)
- Semisweet chocolate (to add a traditional flavor to it)
- White chocolate (in case you want a sweeter dessert and more embellished finish)
Hint: to make the chocolate more shiny and easy to dip, add one teaspoon coconut oil or butter to the melted chocolate.
Special Equipment
To create these gorgeous cookies you do not require much, but these few tools make the task a little bit easier:
- Food processor (to grind freeze dried raspberries)
- Mixing bowls
- Silicone baking mat/ Tissue paper
- Spoon or teaspoon (small)
- Microwave bowl or double boiler (for the chocolate to melt)
- Cooling rack
Tips for Making Coconut Raspberry Macaroons
- Make sure that the macaroons are not too sweet by using unsweetened shredded coconut.
- The raspberries used to give the optimum flavor are freeze-dried and produce no moisture. Do not work with green raspberries as they will make the mix watery.
- Whisk the egg whites to foamy, and not firm. You desire a light airy texture not meringue.
- When the mixture is too loose, simply chill it anywhere between 15 and 30 min and then scoop.
- And don’t overbake, they must be golden brown on the bottom and inside and they must be soft inside.
- Are fully cool before dipping in chocolate otherwise they crumble.
Raspberry Dark Chocolate Coconut Macaroons
Course: DessertCuisine: American, French-Inspired18-20
macaroons20
minutes25
minutes140-160
kcal45
minutesIngredients
Macaroon Base:
3 cups unsweetened shredded coconut
¾ cup sweetened condensed milk
1 tsp vanilla extract
¼ tsp salt
½ cup freeze-dried raspberries, crushed (or powdered in a food processor)
2 large egg whites
- Chocolate Coating:
6 oz dark chocolate, chopped (or chocolate chips)
1 tsp coconut oil (optional, for shine)
Directions
- Bake oven & prep pans
Heat oven at 325°F (165°C). Cut out a silicone lining of spoiled mat or parchment paper to wrap a baking sheet. - Blend the dry mixture
Place the shredded coconut, crushed freeze-dried raspberries and the salt in a big bowl. - Beat the whites of eggs
In another bowl beat egg whites so as to get frothy (and not stiff). - Mix wet ingredient
Add the sweetened condensed milk and vanilla extract to the eggwhites and stir. Mix well. - Make the macaroon’s dough
Add the moist mixture to the dry. Stir into a smooth mixture. It should be moist enough to be able to scoop. - Scoop and shape
Place mounds of cookie dough on the prepared baking sheet with cookie scoops or tablespoons leaving about an inch of space between cookies. - Bake
Bake for 22-25 minutes or until the edges are somewhat golden. First the bottoms will brown but be careful not to overbake. - Cool
Macaroons should also be left to cool in the baking sheet after 5 minutes, and still cooled in a wire rack.
Additional Notes
- Make in advance: These macaroons are more than fine to keep a few days in advance before use.
- Color difference: The last pink color can be different: this would depend on how strong your raspberries are.
- Dairy alternative: To make it dairy free substitute with sweetened condensed coconut milk.
- Add-ins: Why not add mini chocolate chips or pieces of almonds to give it some texture.
- Egg-free option: Use aquafaba (the water in which canned chickpeas were cooked) instead of the egg whites to have a vegan alternative.
Assembling the Macaroons (Chocolate Dipping)
When the macaroons are cold:
- Melt the chocolate in the microwave-safe bowl at 30-second intervals, stirring between each time. Add coconut, in case you are using it.
- Lower the undersides of every macaroon in the chocolate. Too much to drain off.
- Put on parchment and leave the chocolate to firm. This may be accelerated by refrigerating them for 10-15 minutes.
Optional: To garnish, add extra drizzle of chocolate on top.
Storing Macaroons
Room temperature:
Keep in an airtight container to use for up to 5 days.
Refrigerator:
Will last up to 10 days, however the texture may thicken.
Freezer:
Freeze up-to-2 months. Put on top of each other in an airtight container with parchment papers. After removing, thaw at room temperature (15-20 minutes) and serve.
Nutrition Facts (Per 1 macaroon, approx. 20 servings)
| Nutrient | Amount |
| Calories | 140–160 kcal |
| Carbohydrates | 14g |
| Sugars | 9–10g |
| Protein | 2g |
| Fat | 9g |
| Saturated Fat | 6g |
| Fiber | 2g |
| Sodium | 45mg |
Note: Values are dependent upon type and brand of chocolate.
The Raspberry Coconut Macaroons are just right in terms of chewy cake-like texture, delicious sweet tangy taste, and blissful chocolate. They are inherently gluten-free, attention grabbing and absolute show-stoppers on any holiday cookie plate or tea party table.
Have You Used This Recipe?
Are you a home cook of Raspberry Dark Chocolate Coconut Macaroons? And we want to know how it worked out! Post your hints, variations or even a picture of your dish. Be sure to call in a comment, rate the recipe and tag us, when you post your version on social media. Happy cooking!
