Chocolate Covered Raspberry Coconut Macaroons
These Chocolate Covered Raspberry Coconut Macaroons are the perfect impressive, but easy cookie exchange recipe that will have everyone asking for the recipe!
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, , melting rounds work the best
Instructions
Preheat oven to 325 degrees.
Line a cookie sheet with non-stick parchment paper or a silicone baking mat.
In the bowl of a food processor, add the coconut and run processor for 1 minute. Add the sugar, and process for another minute. Add the vanilla, salt, and egg whites and process for 1 minute.
Add raspberries and pulse 15 times or until raspberries are broken down into very small chunks.
Use a 1 tbsp. cookie scoop and scoop mounds onto prepared baking sheet. You can put them close together because these cookies don't spread much.
Bake for 28-32 minutes or until tops start to become golden brown. Don't overcook.
Remove from oven and let sit on cookie sheet for 10 minutes. Then slide onto a cooling rack. Use another parchment sheet on the cooling rack to keep the chocolate from getting everywhere.
Once cookies are completely cool, at least 1 hour later, begin melting your chocolate following the brand's directions.
Dip cookie bottoms into chocolate and then set back on parchment paper. Repeat until all cookie are dipped. Using a spoon, drizzle remaining chocolate over the cookies. Let sit until chocolate is completely set up.
Store in an airtight container for up 1 week. Do not refrigerate
If you want to freeze, don't dip into chocolate. Freeze after they cool and then dip them after defrosting.
