It took me a couple tries to get this recipe right. While regular coconut macaroons are quite simple with so few ingredients, I learned that adding other ingredients and flavors changes the consistency of the macaroon. I tried baking with jam to give them a raspberry flavor, and originally it made them seem kind of rubbery. After manipulating the recipe a bit and decreasing the amount of jam, I had these yummy raspberry coconut macaroons. Then to make them even better, I dipped them in dark chocolate. Obviously.
The great things about these cookies is how easy they are to whip up! No mixer required, just a food processor, and honestly, even that’s not required. Nothing has to stop you from making these, and as far as desserts go, these are on the healthy end of the scale. Well, minus the chocolate I guess.
PS – shoutout to my mom! It’s her birthday today 🙂
- 2 1/2 cups shredded or flaked coconut (I prefer sweetened)
- 1/3 cup granulated sugar
- 1/2 tsp vanilla extract
- 1/2 cup seedless raspberry jam
- 2 egg whites
- Pinch of salt
- 4 oz dark chocolate
Preheat the oven to 350 degrees and line a baking sheet with parchment or a silicone mat.
In a food processor, process the coconut for about one minute. Add the sugar, raspberry jam and vanilla and pulse several times until well-mixed. Add the egg whites and pulse until combined.
Use a cookie scoop to scoop balls of coconut onto the prepared cookie sheet. They can be somewhat close together because the macaroons won’t spread much. Bake for about 28 minutes until lightly brown around the edges, and cool completely on a wire rack before removing from the parchment.
Once completely cool, begin melting the chocolate. I like to melt chocolate in the microwave, so I melt the chocolate on the defrost setting and stir until full melted. Carefully hold the macaroons by the tops, dip the bottoms into the chocolate and set back on the parchment to set. If you prefer, you can also drizzle the chocolate over the tops of the cookies. Enjoy!