Dark Chocolate–Raspberry Macaroons

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  • Level: Easy
  • Total: 1 hr 20 min (plus cooling)
  • Active: 30 min
  • Yield: about 30 macaroons
Dark chocolate and raspberry is a classic combination. For these coconut macaroons, we added finely chopped freeze-dried raspberries to the macaroon mix before baking. Once cooled, the macaroons are coated in a thin chocolate shell and topped with more freeze-dried raspberries before the chocolate sets.



  1. Preheat the oven to 325˚ F. Line a baking sheet with parchment paper. Finely grind 1 cup freeze-dried raspberries in a spice grinder.
  2. Whisk the egg whites in a medium bowl until frothy. Whisk in the sugar, vanilla and salt, then add the ground raspberries. Fold in the coconut until evenly combined. Scoop the coconut mixture into 30 mounds (about a heaping tablespoon each), packing each into a 1-inch ball, then arrange 1 inch apart on the baking sheet.
  3. Bake until the macaroons look dry and are lightly browned in spots, about 30 minutes. Let cool completely on the baking sheet.
  4. Put the chocolate in a medium microwave-safe bowl and microwave in 30-second intervals, stirring, until melted and smooth. Add the coconut oil and stir until combined; set aside to cool slightly.
  5. Set a rack on a rimmed baking sheet and generously coat the rack with cooking spray. Crush the remaining 1/4 cup freeze-dried raspberries. When the chocolate is cool enough to touch, dip the macaroons in the chocolate to coat, one at a time, then transfer to the rack. When finished, sprinkle with the crushed raspberries. Refrigerate until the chocolate is set with a matte finish, about 20 minutes.

Cook’s Note

If you’re following kosher- for-Passover laws, check the label on your ingredients to be sure they are certified OU-P.