Labadie Recipe Database

Name Raspberry Macaroons in Chocolate Number of People 20 List of Ingredients 2 cups dried sweetened flaked coconut 3 T sugar 1 large egg white pinch of coarse salt 1/2 cup fresh raspberries 6 oz. semisweet chocolate, chopped 2 tsp. coconut oil Description Preheat oven to 350 degrees.  Combine cococut, sugar, egg white, and salt in a food processor and pulse until combined, scarping 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 oz. (1 1/4-inch) ice cream scoop or a T for 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 waxpaper-lined rimmed baking sheet.  Garnish as desired (crystal sugar, nut slices,etc.) while still warm.  Refirgerate until firm, at least 30 minutes and up to one day.  Serve chilled. Time 30 minutes active Difficulty (1-5) 2 Notes Delicious and pretty. Image