These fruit forward raspberry macaroons get a contrasting drizzle of dark chocolate. They make a great DIY gift on Valentine's Day.
- 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
Adjust oven racks to middle and upper positions and preheat oven to 325°F. Line two baking sheets with parchment paper.
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.
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.
food processor, baking sheet