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Raspberry Dark Chocolate Macaroons
[Photograph: Carrie Vasios]
These fruit forward raspberry macaroons get a contrasting drizzle of dark chocolate. They make a great DIY gift on Valentine's Day.
About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios
About This Recipe
| Yield: | makes about 2 dozen cookies |
| Active time: | 20 minutes |
| Total time: | 1 hour |
| Special equipment: | food processor, baking sheet |
| This recipe appears in: | Cookie Monster: Raspberry Dark Chocolate Macaroons |
Ingredients
- 14 1/2-ounces sweetened shredded coconut
- 4 egg whites
- 1/4 cup sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
- 1 2/3 cups raspberries
- 1/2 cup sliced almonds
- 4 ounces dark chocolate
Procedures
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1
Adjust oven racks to middle and upper positions and preheat oven to 325°F. Line two baking sheets with parchment paper.
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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.
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