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Raspberry Macaroons in Chocolate Shells
Credit:
Johnny Miller
Recipe Summary
prep: 30 mins
total: 2 hrs
Yield: Makes 20
Ingredients
Ingredient Checklist
2 cups dried sweetened flaked coconut
3 tablespoons granulated sugar
1 large egg white
Pinch of coarse salt
1/2 cup fresh raspberries
6 ounces semisweet chocolate, chopped
2 teaspoons coconut oil (or corn syrup, if not keeping kosher for Passover)
Edible gold leaf, toasted coconut, and sanding sugar, for garnish
Gallery
Raspberry Macaroons in Chocolate Shells
Credit:
Johnny Miller
Recipe Summary
prep: 30 mins
total: 2 hrs
Yield: Makes 20
Gallery
Raspberry Macaroons in Chocolate Shells
Credit:
Johnny Miller
Raspberry Macaroons in Chocolate Shells
Credit:
Johnny Miller
Raspberry Macaroons in Chocolate Shells
Recipe Summary
prep: 30 mins
total: 2 hrs
Yield: Makes 20
Recipe Summary
prep: 30 mins
total: 2 hrs
Yield: Makes 20
prep: 30 mins
total: 2 hrs
prep:
30 mins
total:
2 hrs
Yield: Makes 20
Makes 20
Ingredients
Ingredients
- 2 cups dried sweetened flaked coconut
- 3 tablespoons granulated sugar
- 1 large egg white
- Pinch of coarse salt
- 1/2 cup fresh raspberries
- 6 ounces semisweet chocolate, chopped
- 2 teaspoons coconut oil (or corn syrup, if not keeping kosher for Passover)
- Edible gold leaf, toasted coconut, and sanding sugar, for garnish
Directions
Preheat oven to 350 degrees. Combine coconut, granulated sugar, egg white, and salt in a food processor and pulse until combined, scraping down sides of bowl, if necessary. Add raspberries and pulse until just incorporated. (Do not overprocess.)
Scoop mounds of coconut mixture 1 inch apart onto a parchment-lined baking sheet, using a 1/2-ounce (1 1/4-inch) ice cream scoop or a tablespoon to form small mounds.
Bake until macaroons are lightly golden, 28 to 30 minutes, rotating baking sheet halfway through. Transfer macaroons to a wire rack and let cool.
Place chocolate in a bowl set over a saucepan of simmering water and stir until melted. Add coconut oil, stirring until combined, then remove from heat.
Dip bottoms of macaroons in chocolate or completely cover with chocolate, transferring as dipped to a wax-paper-lined rimmed baking sheet. Garnish as desired while still warm, then refrigerate until firm, at least 30 minutes and up to 1 day. Serve chilled.
Reviews (3)
Add Rating & Review
173 Ratings
5 star values:
30
4 star values:
23
3 star values:
64
2 star values:
33
1 star values:
23
Reviews (3)
Add Rating & Review
173 Ratings
5 star values:
30
4 star values:
23
3 star values:
64
2 star values:
33
1 star values:
23
Add Rating & Review
173 Ratings
5 star values:
30
4 star values:
23
3 star values:
64
2 star values:
33
1 star values:
23
173 Ratings
5 star values:
30
4 star values:
23
3 star values:
64
2 star values:
33
1 star values:
23
173 Ratings
5 star values:
30
4 star values:
23
3 star values:
64
2 star values:
33
1 star values:
23
- 5 star values:
- 30
- 4 star values:
- 23
- 3 star values:
- 64
- 2 star values:
- 33
- 1 star values:
- 23
Martha Stewart Member
Rating: 4 stars
07/30/2017
I've made these twice now, but with a couple of modifications... I use UNsweetened coconut (still plenty sweet) and I also kept cutting back the coconut oil, until finally omitting it entirely. The added oil makes the chocolate melt too easily on your fingers while eating. I like it hard at room temperature. Otherwise, delicious and super easy to make!!
Martha Stewart Member
Rating: 5 stars
04/22/2016
I made these with a few modifications. I used unsweetened coconut, since I'm not a fan of very sweet desserts. I also added a teaspoon of rosewater, which paired very nicely with the raspberries. They came out of the oven beautiful!
Martha Stewart Member
Rating: Unrated
03/25/2013
I just made these for a friend's birthday gift and they were beautiful and delicious. The macaroons come out of the oven a deep shade of violet. Very easy recipe which I will add to my repertoire!
Martha Stewart Member
Rating: 4 stars
07/30/2017
I've made these twice now, but with a couple of modifications... I use UNsweetened coconut (still plenty sweet) and I also kept cutting back the coconut oil, until finally omitting it entirely. The added oil makes the chocolate melt too easily on your fingers while eating. I like it hard at room temperature. Otherwise, delicious and super easy to make!!
Rating: 4 stars
Rating: 5 stars
04/22/2016
I made these with a few modifications. I used unsweetened coconut, since I'm not a fan of very sweet desserts. I also added a teaspoon of rosewater, which paired very nicely with the raspberries. They came out of the oven beautiful!
Rating: 5 stars
Rating: Unrated
03/25/2013
I just made these for a friend's birthday gift and they were beautiful and delicious. The macaroons come out of the oven a deep shade of violet. Very easy recipe which I will add to my repertoire!
Rating: Unrated
All Reviews for Raspberry Macaroons in Chocolate Shells
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Raspberry Macaroons in Chocolate Shells
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
