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- 2 ½ cups sweetened shredded coconut - 1 cup sweetened condensed milk - 1 teaspoon vanilla extract - ½ teaspoon almond extract - ¼ teaspoon salt - 1 cup fresh raspberries, roughly chopped - 1 cup dark chocolate chips (for dipping) To make Coconut Raspberry Macaroons, you need some simple and tasty ingredients. The star of the show is sweetened shredded coconut. It gives the macaroons a chewy texture and a rich flavor. Sweetened condensed milk acts as a binder and adds sweetness. You will also want vanilla extract for warmth and almond extract for a nutty hint. A tiny bit of salt balances the flavors well. Fresh raspberries add a fruity twist and a burst of color. Finally, dark chocolate chips are perfect for dipping. They add a rich, sweet finish to each macaroon. Gather these ingredients before you start. It makes the process smoother and more enjoyable. Each item plays a key role in creating these delightful treats. {{ingredient_image_1}} 1. Preheating the oven and preparing the baking sheet Start by preheating your oven to 325°F (163°C). This helps the macaroons bake evenly. Line a baking sheet with parchment paper. This will prevent the macaroons from sticking. 2. Mixing the base ingredients In a large mixing bowl, combine 2 ½ cups of sweetened shredded coconut, 1 cup of sweetened condensed milk, 1 teaspoon of vanilla extract, ½ teaspoon of almond extract, and ¼ teaspoon of salt. Mix until the ingredients are well blended. The mixture should feel sticky and thick. 3. Folding in the raspberries Next, gently fold in 1 cup of roughly chopped fresh raspberries. Take care not to crush the raspberries too much. You want to keep some of their shape for texture and flavor. 1. Shaping the macaroons Using a tablespoon, scoop out portions of the mixture. Shape them into small mounds and place them on the prepared baking sheet. Make sure to space them about 1 inch apart. This allows them to expand as they bake. 2. Baking time and checking doneness Bake the macaroons in the preheated oven for 15-18 minutes. Keep an eye on them. They are done when the edges turn golden brown. Once baked, remove them from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. 1. Melting the chocolate While the macaroons cool, melt 1 cup of dark chocolate chips. You can do this in a heatproof bowl over a pot of simmering water or in the microwave. If using the microwave, melt in 30-second intervals, stirring in between until smooth. 2. Dipping and decorating macaroons Once the chocolate is melted, dip the bottom of each macaroon into the chocolate. Allow any excess chocolate to drip off before placing them back on the wire rack. For an extra touch, drizzle any remaining melted chocolate over the tops of the macaroons. Let the chocolate set at room temperature or refrigerate for a faster result. To ensure the perfect macaroon texture, follow these steps: - Use fresh, sweetened shredded coconut. This helps keep your macaroons moist and flavorful. - Mix the ingredients gently. Over-mixing can break down the raspberries, making the mixture too wet. - When shaping the macaroons, use a tablespoon for even sizes. This helps them bake evenly. For timing and temperature, preheat your oven to 325°F (163°C). Bake your macaroons for 15-18 minutes. Watch for golden edges. They should be firm to the touch but still soft inside. The best ways to serve and present macaroons include: - Place them on a decorative platter. A colorful presentation makes them more inviting. - Drizzle melted chocolate on top for an elegant touch. This adds flavor and visual appeal. - Pair them with fresh fruit or whipped cream for a delightful dessert. If you face issues with your macaroons, here are some tips: - Handling broken macaroons: If they break, use a little melted chocolate to stick the pieces back together. This works like glue. - Fixing too-soft or too-dry textures: If they are too soft, bake them a bit longer. For dry macaroons, try adding a little more sweetened condensed milk next time. This keeps them moist. Pro Tips Use Fresh Raspberries: For the best flavor, opt for fresh raspberries instead of frozen. They add a vibrant taste and texture to the macaroons. Chill the Chocolate: After dipping the macaroons in chocolate, place them in the refrigerator for a few minutes to help the chocolate set quickly and create a nice finish. Customize Your Flavors: Feel free to experiment with different extracts like coconut or lemon to give your macaroons a unique twist! Storage Tips: Store any leftover macaroons in an airtight container at room temperature for up to a week, or refrigerate for longer freshness. {{image_2}} You can make your Coconut Raspberry Macaroons even more fun! Try adding different extracts. Instead of vanilla, use coconut extract for a deeper coconut flavor. Orange extract gives a bright twist that pairs well with raspberries. You can also mix in nuts or other fruits. Chopped almonds or pecans add a nice crunch. Dried fruits like apricots or cranberries can give a chewy texture. Experimenting with flavors keeps things exciting! When it comes to chocolate, you have many options. White chocolate gives a sweeter taste and a nice contrast to the tart raspberries. Milk chocolate is another great choice for a creamier flavor. You can also drizzle macaroons with caramel or other sauces. Caramel adds a rich sweetness that complements the coconut. Try a berry sauce for a fruity burst. These variations make your macaroons even more delightful! To keep your coconut raspberry macaroons fresh, store them in an airtight container. Place parchment paper between layers to prevent sticking. They stay best at room temperature for about three days. If you want to keep them longer, store them in the fridge for up to a week. Use a glass or plastic container with a tight lid. Avoid metal, as it can affect the taste. Make sure the container is clean and dry to help keep moisture out. You can freeze your macaroons if you want to save some for later. First, let them cool completely. Then, place them on a baking sheet in a single layer. Freeze them for about an hour. After that, transfer them to a freezer-safe bag or container. They can last for up to three months in the freezer. To defrost, move the macaroons to the fridge overnight. For a quicker method, let them sit at room temperature for about 30 minutes. After freezing, they may lose some texture. To maintain the best bite, eat them within a week after defrosting. What is the best way to prevent macaroons from sticking? To stop macaroons from sticking, always line your baking sheet with parchment paper. This creates a non-stick surface. You can also lightly spray the parchment with cooking spray for extra protection. Once baked, let them cool before moving. Can I use unsweetened coconut instead? You can use unsweetened coconut, but your macaroons may taste less sweet. Sweetened coconut adds flavor and moisture. If you choose unsweetened, add a bit more sugar to the condensed milk. This helps balance the flavors. Each macaroon has about 120 calories. They are rich in carbohydrates, fats, and sugars. Here’s a quick breakdown per serving: - Calories: 120 - Total Fat: 5g - Saturated Fat: 3g - Carbohydrates: 18g - Sugars: 12g - Protein: 1g These numbers can vary based on your chosen ingredients, especially if you change the chocolate used. You can swap ingredients to fit your taste. Here are some ideas: - Condensed milk: Use coconut milk mixed with sugar to replace sweetened condensed milk. - Dark chocolate: Swap dark chocolate for milk or white chocolate for a sweeter taste. - Raspberries: Try other fruits like chopped strawberries or dried cranberries for a twist. These substitutions can bring new flavors to your macaroons while keeping them delicious! In this post, we explored how to make delicious macaroons with sweet coconut and fresh raspberries. You learned about the key ingredients and their roles in the recipe. I walked you through each step, from prepping to baking and chocolate dipping. We also shared tips for perfect results and discussed variations to make them unique. Storing and freezing techniques help keep your treats fresh. Now, you’re ready to enjoy your homemade macaroons with friends and family! Happy baking!

Coconut Raspberry Macaroons

Delicious macaroons made with shredded coconut and fresh raspberries, dipped in dark chocolate.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 15
Calories 150 kcal

Ingredients
  

  • 2.5 cups sweetened shredded coconut
  • 1 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon almond extract
  • 0.25 teaspoon salt
  • 1 cup fresh raspberries, roughly chopped
  • 1 cup dark chocolate chips (for dipping)

Instructions
 

  • Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper.
  • In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, almond extract, and salt. Mix well until all ingredients are thoroughly combined.
  • Gently fold in the chopped raspberries, taking care not to break them up too much.
  • Using a tablespoon, scoop out portions of the mixture and form them into small mounds on the prepared baking sheet, spacing them about 1 inch apart.
  • Bake in the preheated oven for 15-18 minutes, or until the edges are golden brown.
  • Remove from the oven and let the macaroons cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
  • While the macaroons cool, melt the chocolate chips in a heatproof bowl over a pot of simmering water or microwave in 30-second intervals, stirring in between until smooth.
  • Dip the bottom of each macaroon into the melted chocolate, allowing any excess to drip off, and place them back on the wire rack.
  • Optional: Drizzle any remaining melted chocolate over the tops of the macaroons for a decorative touch.
  • Allow the chocolate to set at room temperature or refrigerate for a quicker setting time.

Notes

For best results, use fresh raspberries and high-quality chocolate chips.
Keyword chocolate, coconut, dessert, macaroons, raspberry