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

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Raspberry Dark Chocolate Macaroons

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

  1. 1

    Adjust oven racks to middle and upper positions and preheat oven to 325°F. Line two baking sheets with parchment paper.

  2. 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. 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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