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Sophie

Raspberry Coconut Macaroons: A Sweet Tropical Delight!

Raspberry Coconut Macaroons are a delightful treat combining sweetened shredded coconut and fresh raspberries, drizzled with chocolate for an extra touch of sweetness.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Tropical
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 ½ cups sweetened shredded coconut
  • 1 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1 cup fresh raspberries chopped
  • ¼ teaspoon salt
  • 4 ounces semi-sweet chocolate chopped (for drizzling)

Method
 

  1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, almond extract, chopped raspberries, and salt. Mix until well combined.
  3. Using a tablespoon or cookie scoop, drop rounded mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
  4. Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown.
  5. Remove from the oven and allow the macaroons to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
  6. While the macaroons are cooling, melt the chopped chocolate in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
  7. Drizzle the melted chocolate over the cooled macaroons using a fork or a piping bag. Allow the chocolate to set before serving.

Nutrition

Serving: 1macaroonCalories: 150kcalCarbohydrates: 15gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 5mgSodium: 50mgFiber: 1gSugar: 10g

Notes

  • For a tropical twist, try adding a tablespoon of lime zest to the coconut mixture.
  • You can substitute the raspberries with chopped dried cherries or cranberries for a different flavor profile.

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