Chocolate Covered Raspberry Coconut Macaroons

• Vegetarian
• Gluten free

• 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 oldhousetonewhome.net

Description

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.