Go Back
- 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) For this recipe, use a standard measuring cup for liquids and solids. A teaspoon and a quarter teaspoon are also standard tools. Each cup of shredded coconut weighs about 3.5 ounces. Sweetened condensed milk is thick, so make sure to scoop it out well. Use fresh raspberries that are firm and not mushy for the best flavor and texture. If you can't find sweetened shredded coconut, you can use unsweetened coconut and just add a little sugar. You can swap the sweetened condensed milk with coconut milk and some sugar if you want a dairy-free option. If you don’t have almond extract, vanilla extract works just fine. You can skip the chocolate and serve them plain, or use white chocolate if you prefer a different taste. {{ingredient_image_2}} First, set your oven to 325°F (163°C). This is the perfect temperature for baking. Next, grab a baking sheet and line it with parchment paper. This helps the macaroons not stick. In a large bowl, mix together the sweetened shredded coconut and sweetened condensed milk. Add the vanilla and almond extract, along with the salt. Stir until everything is well mixed. You want a sticky texture. Now, gently fold in the chopped raspberries. Be careful not to mash them. Use a tablespoon to scoop out the mixture. Make small mounds and place them on the baking sheet. Leave about one inch between each mound. They need space to spread. Bake them for 15 to 18 minutes. Look for a golden brown color on the edges. While the macaroons cool, it’s time to melt the chocolate chips. You can use a heatproof bowl over simmering water or the microwave. If using a microwave, heat in 30-second bursts and stir in between. Once smooth, dip the bottom of each macaroon in the chocolate. Let the excess drip off. Place them back on the wire rack to set. For a fun touch, drizzle more chocolate on top. Let the chocolate harden at room temperature or refrigerate for a quick set. To get the best texture, watch your mixing. Stir the coconut mixture gently. You want it sticky but not too wet. The sweetened condensed milk gives moisture, but too much can make them soggy. When adding raspberries, fold them in softly. This keeps the fruit's shape, giving great bites of flavor. Bake until golden. This gives a crisp outside and a soft inside. If you have leftovers, store them well. Place them in an airtight container. They can last up to five days at room temperature. For longer storage, use the fridge. Just remember to let them warm up a bit before eating. This keeps the texture nice. One common mistake is overmixing the batter. This can lead to tough macaroons. Another mistake is not spacing them out on the baking sheet. They need room to spread. Lastly, check the baking time. If you bake them too long, they can dry out. Remember, golden edges are key! Pro Tips Use Fresh Raspberries: For the best flavor and texture, use fresh, ripe raspberries. Frozen raspberries may add excess moisture, affecting the consistency of the macaroons. Chill the Macaroons: After forming the mounds, consider chilling them in the refrigerator for about 10 minutes before baking. This helps them hold their shape during baking. Chocolate Melting Techniques: If using a microwave to melt chocolate, be careful not to overheat it, as it can seize. Stir frequently and stop heating as soon as it's almost melted to allow residual heat to finish the job. Storage Tips: Store the macaroons in an airtight container at room temperature for up to 5 days, or refrigerate for longer freshness. If stacked, place parchment paper between layers to prevent sticking. {{image_4}} You can switch up the flavor of your macaroons easily. Try using lemon zest for a bright twist. Orange zest adds a sweet aroma and bright flavor too. For chocolate lovers, mix in cocoa powder to the coconut base. This gives a rich, deep taste. You can also add extracts like mint or coconut for a fun twist. Each flavor will create a unique treat! Nuts can add crunch and flavor to your macaroons. Chopped almonds or walnuts work well with coconut. You can also try macadamia nuts for a tropical touch. Just fold them into the coconut mixture gently. This way, you keep their shape. If you want a nut-free option, sunflower seeds are a great substitute. They add a nice texture without nuts. To make these macaroons vegan, swap sweetened condensed milk with coconut cream. This will keep the creaminess while making it dairy-free. For gluten-free macaroons, you are already in luck! The main ingredients are naturally gluten-free. Just be sure to check labels on your coconut and chocolate chips. This way, you avoid any hidden gluten. Enjoy your tasty treats without worry! To keep your macaroons fresh, store them in an airtight container. Place parchment paper between layers to avoid sticking. You can store them at room temperature for a few days. If you want to keep them longer, the fridge works too. Just make sure the container seals well to avoid moisture. Freezing is a great way to save your macaroons. After they cool completely, place them in a single layer on a baking sheet. Freeze for about an hour. Once firm, transfer the macaroons to a freezer-safe bag or container. This helps keep their shape and texture. For the best taste and texture, eat macaroons within 1 week at room temperature. In the fridge, they can last up to 2 weeks. Frozen macaroons can stay fresh for up to 3 months. Just thaw them in the fridge before enjoying. To keep macaroons fresh, store them in an airtight container. Layer them with parchment paper to avoid sticking. You can keep them at room temperature for up to a week. If you want them to last longer, place them in the fridge. This will keep them good for around two weeks. For even longer storage, consider freezing them. They can last up to three months in the freezer. Yes, you can make macaroons without raspberries. You can skip the raspberries or replace them with other fruits like chopped cherries or dried cranberries. If you want a plain coconut flavor, just leave the raspberries out. You can also add nuts or chocolate chips for a different taste. You know macaroons are done when the edges turn a golden brown. Baking them usually takes about 15 to 18 minutes. Keep an eye on them as they bake to avoid overcooking. The tops should look firm, and they should feel set when you touch them. Besides dark chocolate, you can use white chocolate or milk chocolate for dipping. You can also drizzle caramel or a fruit glaze for a fun twist. If you want a unique flavor, try using melted peanut butter or almond butter. These dips will add extra taste and make your macaroons even more special. You learned the key ingredients and steps to make delicious macaroons. We explored tips for perfecting texture and storing leftovers. You can create fun variations too, like vegan or gluten-free options. Always remember the common mistakes and how to avoid them. Making macaroons can be simple and fun. With the right approach, you’ll enjoy tasty treats that impress everyone. So grab your ingredients and start baking. Enjoy your sweet journey!

Coconut Raspberry Macaroons

Delicious macaroons made with shredded coconut and fresh raspberries, dipped in dark chocolate.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 40 minutes
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). Prepare a baking sheet by lining it with parchment paper to prevent sticking.
  • In a large mixing bowl, blend together the sweetened shredded coconut, sweetened condensed milk, vanilla extract, almond extract, and salt. Stir until all ingredients are well incorporated and you have a sticky mixture.
  • Carefully fold in the chopped raspberries, being gentle to preserve their shape and integrity for a burst of fresh flavor in each macaroon.
  • Use a tablespoon to scoop out the coconut mixture and form small mounds, arranging them on the prepared baking sheet with about 1 inch of space between each mound to allow for spreading during baking.
  • Bake in the preheated oven for 15-18 minutes, or until the edges of the macaroons turn a lovely golden brown. Keep an eye on them to ensure they don’t over-bake.
  • Remove the macaroons from the oven and let them cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
  • While the macaroons are cooling, melt the dark chocolate chips. You can do this by placing them in a heatproof bowl set over a pot of simmering water (double boiler method) or by microwaving them in 30-second intervals, stirring in between each burst until the chocolate is silky smooth.
  • Once melted, dip the bottom of each macaroon into the melted chocolate, allowing any excess to drip off. Place them back on the wire rack for chocolate to set.
  • Optional: For added flair, drizzle any remaining melted chocolate over the tops of the macaroons in a decorative pattern.
  • Allow the chocolate to set at room temperature, or refrigerate for a quicker setting time if desired.

Notes

For added flair, drizzle melted chocolate on top.
Keyword chocolate, coconut, macaroons, raspberries