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id
846
Name
Raspberry Macaroons in Chocolate
Main Dish Category
Cookies
Secondary Dish Category
Cookies,
Main Ingredient
Coconut
Other Ingredient
Semisweet 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
Cooking Type
Bake
Difficulty (1-5)
2
Notes
Delicious and pretty.
Origin
Martha Stewart Living April 2013
Image