Chocolate Covered Raspberry Coconut Macaroons are a beautiful, but easy cookie recipe! The beautiful color is perfect for Valentine’s Day or Christmas Cookies! You will love this chocolate and raspberry twist on the classic coconut macaroon recipe!
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These Chocolate Covered Raspberry Macaroons are a twist on a classic family favorite, bursting with fresh raspberries and dipped in melted chocolate! If you love the classic coconut macaroon recipe, you will love this twist!
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.
I love the vibrant color that the raspberries give to this cookie. They will definitely stand out amongst all the other holiday cookies! These would look beautiful drizzled with white chocolate as well, but we prefer dark chocolate, so I went with that. Not a dark chocolate fan? Milk chocolate is fine too!
Are you cooking up any good cookies over the next few weeks? I have a cookie exchange coming up and need to decide what to make! These Chocolate Covered Raspberry Coconut Macaroons are definitely a contender!
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. 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