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.
I find that chocolate rounds melt the best and most evenly. You can grab these in any grocery store and I see them at Michael’s, too. Amazon also has a great selection or you prefer to shop online.
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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
29 thoughts on “Chocolate Covered Raspberry Coconut Macaroons”
Macaroons are one of my favorite cookies- I bet these would be excellent with a really bittersweet/dark chocolate dip. The color is so festive too- I just might make these for my cookie swap next week!
If you used a smaller cookie scoop, you would get a ton of these! Perfect for a cookie swap!
I love this! it looks so delicious and fresh! raspberries are one of my favorite berries, just got some last week but since we had to travel for Thanksgiving, I put them on the freezer to use them later. I just can imagine how good is the combo of coconut and raspberries, yum!
What a gorgeous color on these cookies!!! Ill be trying them out for our Christmas dessert table.
Thank you, I love the color too!
Oh my goodness!!! Can you send me a batch? These wouldn’t last long around here at all! lol
hahaha sure! My batch is almost gone, I’ll have to put you on the list for the next batch 🙂
Hi Amanda, thank you so much for sharing your family recipe and tradition with everyone. I love French macharoons so much. With that being said, I found some organic coconut sugar at Costco but the color is like the regular brown sugar you buy in Costco. Can I use that instead of granulated sugar? How about sugar cane sugar? This recipe looks so easy so perhaps I can use pretty much any fruits that are in season.? What about to add any chopped nuts? Also what do you use to dip the macaroons into the melted chocolate? Many thanks. I am thinking of baking your recipe for Valentine’s Day next month. I look forward to hear from you from Vancouver.
HI Mai! Thank you for your kind words! 🙂 I am really not sure about the different sugars. These cookies are so delicate and I fear that a different type of sugar may effect the texture. You could definitely switch the fruits! Blueberry or Strawberries would be deliicous! I wouldn’t add chopped nuts to the actual cookie, but I think you could dip the cookies into the chocolate and then into nuts! I just used my fingers to dip the chocolate into the bowl of melted chocolate. Let me know if you have any other questions!
OK now THESE are what I call macaroons! The French-style macaroons look like miniature whoopie pies to me. This is the style I grew up with. That said, raspberry and dark chocolate? You are a genius. Now I want to try it with blueberries.
I’m also impressed with the new baking sheets. I hate cleaning up pans after baking. It’s so easy to leave chunks even when using cooking spray. These are so much more practical!
Me too!! I think French style macarons are beautiful, but they are way tooo much work! I grew up with these too! Blueberry would be delicious and the color would be fantastic on those! I love the sheets too, it prevented me from having to scrub off all that chocolate!
I plan on making macoorns for my cookie exchange, this is a great twist to traditional ones.
I love parchment paper! I use it for literally everything. It’s so easy for cleanup and no sticking. Those macaroons look amazing… to be honest I’m not a huge fan of the macaroon in general but I love raspberries and chocolate. I think I would like this for sure!
If only you hadn’t mentioned the white chocolate, too! LOL. Now I just have to try them both ways. These looks so delicious. Thank you for sharing, and I’m sure my kids will thank you. #client
I love macaroons. I’ll have to try these.
Congratilations, those are the best macarons I have ever tried.They are delicious, adore them.Better that the professional made macarona in the bakery’s.Thank u Amanda for sharing it with us.Thought it’s very difficult to make a coon coco macarona now I feel like the master chef of Hell’a kitchen.Thank you so much
I am so glad you loved them Kristin!!
How many does this recipe yield? I don’t see that info, unless I am blind.
Hi Casey! I believe I got around 2-3 dozen. Sorry I should have written it down when I made them! You could make them smaller if you need a larger quantity!
Hello. Wondering if you have used raspberry jam instead of fresh raspberries.
Hi Dini! I have not. I have only tried the fresh raspberries. I think that jam may alter the delicate texture of the cookie but let me know how they turn out if you give it a try!
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