Raspberry Coconut Macaroons Dipped in Chocolate

Raspberry Coconut Macaroons Dipped in Chocolate | Revamperate Raspberry Coconut Macaroons Dipped in Chocolate | RevamperateIt 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 🙂 

Raspberry Coconut Macaroons Dipped in Chocolate | RevamperateIngredients (makes 10-12 macaroons):

  • 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!

Easy Coconut Macaroons with Chocolate Drizzle

Easy Coconut Macaroons with Chocolate Drizzle | Revamperate
Hey there, let’s talk coconuts today. National Macaroon day is this Sunday, so I’m a little ahead of the game. Whatevs, just trying to be progressive…So what goes best with coconut? My personal answer: chocolate! Don’t get me wrong. Coconut and pineapple are a close second (particularly when it’s in a blended pina colada), but I thought dark chocolate would be the perfect match for these super easy coconut macaroons. You’d be surprised how much you can do to change up a classic coconut macaroons. All the coconutty recipes in my head will be coming to life sometime this summer.

I don’t think I’ve ever made cookies with so few ingredients before. That’s how easy these are. Let’s get started.

Ingredients (makes 10-12 coconut macaroons):

  • 3 egg whites
  • 1 tsp vanilla
  • 3/4 cup granulated sugar
  • 1 7 oz. package of shredded sweetened coconut
  • 1/2 cup dark chocolate chips
  • 1 tbs vegetable oil

First, use a whisk attachment to beat the egg whites for about a minute until they are foamy. Beat in the sugar and vanilla. Then fold in the coconut with a spatula. Use something like an ice cream scoop to scoop balls out of the coconut and place on a lined cookie sheet. You can also use a cookie scoop, but I preferred the size of the ice cream scoop so that they’re about 1 1/2 inches.

Easy Coconut Macaroons with Chocolate Drizzle | Revamperate
Bake the macaroons on 325 degrees for about 8 minutes until the top has a tiny bit of brown. Remove promptly to keep the macaroons from getting crunchy – there’s nothing worse than a crunchy macaroon! While they cool, melt together the chocolate chips and vegetable oil.

You can melt the chocolate several ways:

  • In a saucepan on the stove, melt the chocolate chips and oil on very low heat, stirring consistently
  • In the microwave on defrost mode in 30 second intervals
  • Using the double broiler method

In this case, my personal choice was the melt it in a saucepan. The oil keeps the the chocolate really thin, so it’s perfect for drizzling. Use a spoon to drizzle the chocolate over the coconut macaroons and let them sit out for the chocolate to harden, which may take some time.

Easy Coconut Macaroons with Chocolate Drizzle | Revamperate
Once dry, dig in! The chocolate and coconut make a wonderful combination of sweet but refreshing. These really easy coconut macaroons are probably one of the easiest cookies you can make in a pinch, but people will never guess it. Enjoy!