Raspberry Coconut Macaroons

Welcome to the delightful world of Raspberry Coconut Bliss Macaroons! These charming little treats are the perfect marriage of tropical coconut flavor and the zesty tartness of fresh raspberries. They are not just a feast for the taste buds but also an easy and enjoyable baking project for all skill levels. With their chewy texture and a sweet chocolate dip, these macaroons stand out from the traditional versions, making them an irresistible addition to your dessert repertoire.

Discover the joy of baking with Raspberry Coconut Bliss Macaroons – the perfect blend of chewy coconut and tart raspberries. These delightful treats are easy to make, requiring just 20 minutes of prep and 40 minutes of baking time. Whether for celebrations or a cozy night in, they are sure to impress. Finished with a rich chocolate dip and a hint of sea salt, these macaroons offer a balanced, indulgent experience. Dive into this scrumptious recipe and elevate your dessert game!

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Ingredients

2 ½ cups unsweetened shredded coconut

1 cup sweetened condensed milk

1 teaspoon pure vanilla extract

½ teaspoon almond extract

1 cup fresh raspberries (or use freeze-dried raspberries for added crunch)

1 ½ cups semi-sweet chocolate chips (for dipping)

Sea salt (for finishing)

Instructions

Preheat the Oven: Begin by preheating your oven to 325°F (160°C). Prepare a baking sheet by lining it with parchment paper to prevent the macaroons from sticking.

Combine the Base Mixture: In a large mixing bowl, add the unsweetened shredded coconut, sweetened condensed milk, pure vanilla extract, and almond extract. Mix these ingredients thoroughly until all the shredded coconut is evenly coated with the creamy mixture.

Incorporate the Raspberries: Carefully fold in the fresh raspberries, taking care to keep them intact. If you opt for freeze-dried raspberries, crush them lightly before adding to the mixture for a delightful crunch.

Shape the Macaroons: Using a tablespoon or a small cookie scoop, portion the mixture into small mounds on the prepared baking sheet, keeping them spaced about one inch apart. You should yield approximately 18 to 20 macaroons.

Bake the Macaroons: Place the baking sheet in the preheated oven and bake for 18 to 20 minutes, or until the tops develop a lovely golden brown color. Keep a close eye on them to avoid over-baking.

Cool the Macaroons: Once baked, remove the sheet from the oven and let the macaroons cool on the baking sheet for about 10 minutes. After that, transfer them to a wire rack to cool completely.

Melt the Chocolate: While the macaroons are cooling, melt the semi-sweet chocolate chips. Place them in a microwave-safe bowl and microwave in 30-second intervals, stirring between each session until you achieve a smooth consistency.

Dip the Macaroons: After the macaroons have cooled, dip the bottoms into the melted chocolate, allowing any excess to gently drip off. Arrange the dipped macaroons back on the parchment-lined baking sheet.

Final Touch and Chill: Sprinkle a tiny pinch of sea salt atop each macaroon while the chocolate is still wet. Then, place the baking sheet in the refrigerator for about 30 minutes to allow the chocolate to set.

Serve or Store: Enjoy your Raspberry Coconut Bliss Macaroons fresh or store them in an airtight container in the fridge for up to one week for a delightful treat anytime!

Prep Time, Total Time, Servings: 20 min | 40 min | 18-20 servings