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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!

Course Dessert
Cuisine American
Keyword Coconut Macaroons
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author Amanda @ Old House to New Home

Ingredients

  • 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

Instructions

  1. Preheat oven to 325 degrees.
  2. Line a cookie sheet with non-stick parchment paper or a silicone baking mat. 

  3. 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.
  4. Add raspberries and pulse 15 times or until raspberries are broken down into very small chunks.
  5. 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.
  6. Bake for 28-32 minutes or until tops start to become golden brown. Don't overcook.
  7. 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.
  8. Once cookies are completely cool, at least 1 hour later, begin melting your chocolate following the brand's directions.
  9. 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.
  10. Store in an airtight container for up 1 week. Do not refrigerate
  11. If you want to freeze, don't dip into chocolate. Freeze after they cool and then dip them after defrosting.