Raspberry Dark Chocolate Macaroons Recipe – a delicious recipe with coconut, egg whites, sugar, kosher salt, vanilla, raspberries. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Adjust oven racks to middle and upper positions and preheat oven to 325u00b0F. Line two baking sheets with parchment paper.
2
In the bowl of a food processor combine coconut, sugar, salt, vanilla, egg whites, and almonds. Pulse to combine, about 8 short pulses. Add raspberries and pulse until evenly distributed, about another 8 pulses. Use a medium size cookie scoop (2 3/4-inch diameter, 1 1/2 Tbsp) to scoop dough and drop it onto the prepared baking sheet in rounded balls. Bake cookies until golden in color and dry to the touch, 30-35 minutes.
3
Let cookies cool for 5 minutes then transfer to a wire rack to cool completely. Melt chocolate in a double boiler or in the microwave. Drizzle chocolate over cookies and let stand until hardened.
451
kcal
Calories
28
g
Fat
35
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 14 1/2-ounces sweetened shredded coconut, 4 egg whites, 1/4 cup sugar, 1/2 teaspoon kosher salt, and more.
Yes, Raspberry Dark Chocolate Macaroons Recipe falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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