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To make these raspberry coconut macaroons, gather the following items: - 2 cups unsweetened shredded coconut - 1 cup sweetened condensed milk - 1 teaspoon vanilla extract - 1/4 teaspoon almond extract - 1/2 cup fresh raspberries, coarsely chopped - 1/4 cup dark chocolate chips (optional, for drizzling) - Pinch of salt You can mix it up a bit. Try these options: - Use sweetened shredded coconut for a sweeter taste. - Replace raspberries with chopped strawberries or blueberries for a different fruit flavor. - Swap almond extract with coconut or lemon extract for a unique twist. - Use milk chocolate chips instead of dark chocolate for a sweeter drizzle. If you have dietary needs, consider these swaps: - Use dairy-free sweetened condensed milk for a vegan option. - Substitute coconut with almond flour for a nutty flavor and different texture. - For a nut-free version, skip the almond extract entirely. - Replace chocolate chips with a dairy-free version if needed. {{ingredient_image_2}} First, gather all your ingredients. You will need shredded coconut, sweetened condensed milk, vanilla extract, almond extract, fresh raspberries, and a pinch of salt. If you want to drizzle chocolate, grab some dark chocolate chips too. Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper. This will help your macaroons not stick. In a big bowl, mix the unsweetened shredded coconut, sweetened condensed milk, vanilla, almond extract, and salt. Stir well until the coconut is fully coated. Next, fold in the chopped raspberries. Be gentle so you don’t crush them too much. You want nice pieces of raspberry for flavor. Now, take a tablespoon or cookie scoop. Drop mounds of the coconut mix onto your baking sheet. Leave about 1 inch of space between each mound. This lets them spread a little while baking. Bake in the oven for 15 to 20 minutes. Keep an eye on them. You want the tops to be golden brown. Once they are done baking, let the macaroons sit on the sheet for about 5 minutes. This helps them set. After that, move them to a wire rack to cool completely. If you want to drizzle chocolate, melt the chocolate chips in a microwave-safe bowl. Heat in 30-second bursts, stirring each time until smooth. When the macaroons are cool, drizzle the melted chocolate over the tops. It makes them look fancy and adds flavor. Enjoy your tasty treats! When making raspberry coconut macaroons, avoid overmixing the batter. This can break the raspberries and make your macaroons too mushy. Also, be careful not to bake them for too long. You want a golden top, not a burnt one. Use parchment paper to prevent sticking. This makes clean-up easy and keeps the macaroons intact. To get that perfect chewy texture, use unsweetened shredded coconut. Mix it well with the sweetened condensed milk. This balance gives you the right sweetness without being too much. When folding in the raspberries, use a gentle hand. You want some pieces whole for bursts of flavor, not a puree. Bake them just until golden brown at 325°F. This keeps them soft inside. Serve your macaroons on a pretty plate or a cake stand. For a decorative touch, sprinkle extra shredded coconut on top. Fresh raspberries add a splash of color. You can also drizzle melted dark chocolate over them for a rich finish. These small details make your treats look and taste even better! Enjoy sharing these with friends or as a special treat for yourself. Pro Tips Use Fresh Raspberries: Fresh raspberries provide a burst of flavor and moisture. If using frozen, make sure to thaw and pat them dry to avoid excess moisture in the macaroons. Experiment with Extracts: While almond extract adds a lovely flavor, feel free to experiment with other extracts like coconut or lemon for a unique twist on the classic macaroon. Monitor Baking Time: Every oven is different; keep an eye on your macaroons. They are ready when the tops are golden brown, which usually takes about 15-20 minutes. Chocolate Drizzle Tips: For a smooth chocolate drizzle, ensure the chocolate is fully melted and slightly cooled before drizzling. Use a fork or a piping bag for more control. {{image_4}} You can mix up your raspberry coconut macaroons with many flavors. Try adding lemon zest for a bright twist. A sprinkle of cinnamon adds warmth. You can also swap the raspberries for other fruits like mango or pineapple. Each fruit brings its unique taste and color. Remember, keep the texture in mind. Use fruits that won’t break down too much during mixing. If you want a vegan treat, it’s easy to adapt this recipe. Replace sweetened condensed milk with coconut cream or a plant-based milk. Just add a bit of sugar to mimic sweetness. For nut-free macaroons, skip the almond extract. Use only vanilla extract for flavor. You can enjoy these tasty bites without any nuts. They will still be delicious and satisfying. For a fun touch, try chocolate-covered macaroons. After baking and cooling, melt dark chocolate chips. Drizzle or dip the macaroons in the melted chocolate. This adds sweetness and makes them look fancy. The chocolate complements the raspberry flavor well. It’s a simple step that brings your macaroons to the next level. Enjoy the mix of coconut and chocolate! To keep your raspberry coconut macaroons fresh, store them in an airtight container. This helps keep moisture out and preserves their texture. Place parchment paper between layers to avoid sticking. If you have extra macaroons, you can freeze them. Use a freezer-safe container and separate layers with parchment paper. These delightful treats can last for about five days at room temperature. If you freeze them, they can stay good for up to three months. Just remember to thaw them in the fridge before enjoying them again. The flavor will remain vibrant, and the texture will stay nice. To refresh your macaroons, preheat your oven to 300°F (150°C). Place the macaroons on a baking sheet and heat for about five minutes. This helps bring back their crispy edges. Avoid microwaving them, as this can make them chewy instead of crispy. Enjoy your treats warm for the best taste! Yes, you can make these macaroons ahead of time. After baking, let them cool completely. Place the cooled macaroons in an airtight container. They will stay fresh for about five days at room temperature. If you want to keep them longer, store them in the fridge for up to a week. You can also freeze them for up to three months. Just thaw them at room temperature before serving. You’ll know the macaroons are done when the tops turn golden brown. This usually takes about 15 to 20 minutes in a 325°F oven. Keep an eye on them as they bake. If they look too pale, give them a few more minutes. Avoid overbaking, as they can become dry. The edges should also feel firm to the touch. Raspberry coconut macaroons are great on their own, but you can serve them with nice pairings. Consider a scoop of vanilla ice cream or a dollop of whipped cream. Fresh raspberries on the side add a burst of color and flavor. You could also serve them with coffee or tea. For a fun twist, pair them with chocolate sauce for dipping. In this post, we explored all the key elements of making raspberry coconut macaroons. We went through the ingredients list, cooking steps, and tips to avoid common mistakes. We also shared fun variations and helpful storage strategies. Remember, baking is both art and science. Feel free to experiment with flavors and textures. Enjoy your macaroons fresh and share them with friends. Happy baking!

Raspberry Coconut Bliss Macaroons

Delicious macaroons made with shredded coconut and fresh raspberries, drizzled with dark chocolate.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12

Ingredients
  

  • 2 cups unsweetened shredded coconut
  • 1 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 0.25 teaspoon almond extract
  • 0.5 cup fresh raspberries, coarsely chopped
  • 0.25 cup dark chocolate chips (optional, for drizzling)
  • 1 pinch salt

Instructions
 

  • Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine the unsweetened shredded coconut, sweetened condensed milk, vanilla extract, almond extract, and a pinch of salt. Stir until well combined.
  • Carefully fold in the coarsely chopped fresh raspberries, maintaining some chunks for texture.
  • Drop generous mounds of the coconut mixture onto the prepared baking sheet, leaving about 1 inch of space between each mound.
  • Bake for approximately 15-20 minutes until the tops are golden brown.
  • Let the macaroons sit on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
  • If desired, melt the dark chocolate chips and drizzle over the cooled macaroons.

Notes

For an elegant finishing touch, dust with additional shredded coconut or garnish with fresh raspberries.
Keyword coconut, dessert, macaroons, raspberry