Chocolate Covered Raspberry Coconut Macaroons are a beautiful, but easy Christmas cookie recipe. If you love the classic coconut macaroon recipe, then you will love this raspberry version that is dipped in chocolate!
My dad loves coconut macaroons. Actually, I think he loves coconut anything but these cookies are definitely one of his favorites. I wanted to update our classic family favorite recipe so I added in fresh raspberry puree and then dipped them in melted chocolate. The result is a kicked up coconut macarooni recipe that is absolutely bursting with raspberry flavor. If you love the classic coconut macaroon recipe, you will love this twist!
Easy Christmas Cookie Recipes
Christmas traditions are so important to my family and just like most people, so many traditions involve food. For me, it isn’t Christmas without a towering tray of cookies. And that tray must include my favorite chewy gingersnaps, buckeye balls, English matrimonials, and my Grandma’s shortbread cookies. I look forward to baking up these delicious cookies with my family every year and then munching on them alongside some hot coffee, while relaxing on the couch!
These Chocolate Covered Raspberry Macaroons are a new recipe, but is really just a twist on a classic family favorite. My family all loves coconut macaroons and when you add raspberries and chocolate, things just get even better. Chocolate and coconut are one of my favorite combinations, right behind my love for peanut butter and chocolate! These cookies use minimal ingredients, come together quickly in the food processor, and look so pretty on a cookie platter. The fresh raspberries add the beautiful pink color and make these stand out among all the beige chocolate chip and peanut butter cookies.
What type of chocolate to dip coconut macaroons in?
Dark chocolate is hands down my favorite type of chocolate, so naturally, that’s what I used. I love the slightly bitter taste of dark chocolate mixed with the super sweet cookie mixture. If you don’t like dark chocolate, then by all means, use milk chocolate. I also think these would look beautiful drizzled with white chocolate!
To make clean up easier, make sure to use either parchment sheets or a non-stick baking mat. You can throw away the parchment when done and the chocolate just falls right off the baking mat once it cools.
Looking for more easy Christmas Cookie Recipes?
How to make Chocolate Covered Raspberry Coconut Macaroons
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!
- 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
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.
Recipe Adapted from Smitten Kitchen