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 Time10minutes
Cook Time30minutes
Total Time40minutes
Servings24cookies
AuthorAmanda @ Old House to New Home
Ingredients
14oz.shredded sweetened coconut
2/3cupgranulated sugar
2tsp.clear vanilla extract
1/4tsp.sea salt
1 1/4cupsfresh raspberries
3large egg whites
6oz.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.