Chocolate Dipped Raspberry Coconut Macaroons
Author: adapted from: Martha Stewart
Prep time: 15 mins
Cook time: 28 mins
Total time: 43 mins
  • 2 cups sweetened shredded coconut
  • 3 tablespoons sugar
  • 1 pinch of kosher salt
  • 1 egg white
  • ½ cup fresh raspberries
  • 6 ounces semisweet or bittersweet chocolate
  • 1 teaspoon vegetable oil
  1. For the cookies:
  2. Preheat the oven to 350°. Line a baking sheet with parchment paper and set aside.
  3. Place the coconut, sugar, salt and egg white into a food processor fitted with the metal blade. Pulse on/off until the mixture is well combined. Add the raspberries and pulse on/off just until the berries are mixed in. You do not want them pureed.
  4. Use a small cookie dough scoop (about 1 tablespoon) to transfer the mixture to the prepared baking sheet.
  5. Bake at 350° for 28-30 minutes. The tops will look dry and will be lightly browned. Remove from the oven and cool completely on the baking sheet.
  6. Once cool, melt the chocolate and vegetable oil together in the microwave. Heat until the chocolate is almost melted and then stir to fully melt.
  7. Dip each macaroon into the chocolate so that the bottom is enrobed in chocolate. Drizzle the remaining chocolate over the tops of the macaroons.
  8. Store in the refrigerator for a couple of days, if they last that long.
  9. Betsy's tidbits:
  10. Blackberries may be substituted for the raspberries. Better yet, make two batches…one of each.
  11. If you really want to go 'chocolate crazy', double the amount of chocolate called for and dip the entire cookie.
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