Chocolate Covered Raspberry Coconut Macaroons

Chocolate Covered Raspberry Coconut Macaroons

Chocolate Covered Raspberry Coconut Macaroons

Chocolate Covered Raspberry Coconut Macaroons

Diets

  • Vegetarian
  • Gluten free

Ingredients

  • Produce

    • 1 1/4 cups Raspberries, fresh
  • Refrigerated

    • 3 Egg whites, large
  • Baking & Spices

    • 2 tsp Clear vanilla extract
    • 2/3 cup Granulated sugar
    • 6 oz Or milk chocolate, white dark
    • 1/4 tsp Sea salt
  • Nuts & Seeds

    • 14 oz Coconut, sweetened

Found on

Description

Join Me As I Make our 100 Year Old House Our 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. white, dark, or milk chocolate, melting rounds work the best

Directions

  • Preheat oven to 325 degrees.
  • Line a cookie sheet with Reynolds Cookie Baking Parchment Paper.
  • 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 dont spread much.
  • Bake for 28-32 minutes or until tops start to become golden brown. Dont 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 brands 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, dont dip into chocolate. Freeze after they cool and then dip them after defrosting.
oldhousetonewhome.net

oldhousetonewhome.net

6826 344
Title:

Chocolate Covered Raspberry Coconut Macaroons - Old House to New Home

Descrition:

These Chocolate Covered Raspberry Coconut Macaroons use minimal ingredients, taste delicious, and really spice up your holiday cookie platter! 

Chocolate Covered Raspberry Coconut Macaroons

  • Produce

    • 1 1/4 cups Raspberries, fresh
  • Refrigerated

    • 3 Egg whites, large
  • Baking & Spices

    • 2 tsp Clear vanilla extract
    • 2/3 cup Granulated sugar
    • 6 oz Or milk chocolate, white dark
    • 1/4 tsp Sea salt
  • Nuts & Seeds

    • 14 oz Coconut, sweetened

The first person this recipe

oldhousetonewhome.net

oldhousetonewhome.net

6826 344

Found on oldhousetonewhome.net

Old House to New Home

Chocolate Covered Raspberry Coconut Macaroons - Old House to New Home

These Chocolate Covered Raspberry Coconut Macaroons use minimal ingredients, taste delicious, and really spice up your holiday cookie platter!