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golden toasted coconut macaroons with raspberry-pink centers and chocolate-dipped bottoms on a white plate, in a wide horizontal shot, chocolate drizzle and coconut flakes scattered on a marble surface, natural light, shallow depth of field, landscape orientation

Raspberry Coconut Macaroons

Chocolate-dipped maracons with raspberries and toasted coconuts.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 20 macaroons
Ingredients Method

Ingredients
  

  • 3 cups sweetened shredded coconut
  • 2/3 cup sweetened condensed milk
  • 1 tsp vanilla extract
  • 2 egg whites
  • 1/4 cup raspberry jam
  • 1/2 cup dark chocolate melted, for dipping

Method
 

  1. Preheat oven to 325F and line a baking sheet with parchment.
  2. Stir together the coconut, condensed milk, vanilla, and raspberry jam.
  3. In a separate bowl, whip the egg whites to stiff peaks and fold them in gently.
  4. Scoop into mounds on the sheet and bake 18 to 20 minutes until golden on the edges.
  5. Cool completely, then dip the bottoms in melted dark chocolate and set on parchment to firm up.