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Coconut is the cornerstone of our Raspberry Coconut Bliss Macaroons, and for good reason. Unsweetened shredded coconut brings both texture and flavor to the dish, providing that signature chewiness that macaroons are known for. In addition to its delightful taste, coconut is packed with health benefits. It is rich in healthy fats, particularly medium-chain triglycerides (MCTs), which are known to support energy levels and metabolism.

Raspberry Coconut Macaroons

Dive into the sweetness of Raspberry Coconut Bliss Macaroons! This delightful recipe blends tangy raspberries and chewy coconut for a treat that’s both beautiful and delicious. Perfect for any occasion, these gluten-free macaroons are easy to make and packed with flavor. With ingredients like unsweetened coconut, sweetened condensed milk, and chocolate, you’ll create a dessert that everyone will love. Follow our step-by-step guide to crafting these indulgent treats!
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Ingredients
  

2 ½ cups unsweetened shredded coconut

1 cup sweetened condensed milk

1 teaspoon pure vanilla extract

½ teaspoon almond extract

1 cup fresh raspberries (or freeze-dried for added crunch)

1 ½ cups semi-sweet chocolate chips (for dipping)

Sea salt (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 325°F (160°C). Line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.

    Combine Ingredients: In a large mixing bowl, add the unsweetened shredded coconut, sweetened condensed milk, pure vanilla extract, and almond extract. Mix thoroughly until the coconut is completely coated in the creamy mixture.

      Incorporate Raspberries: Carefully fold in the fresh raspberries with a spatula or spoon, ensuring you maintain their shape. If you opt for freeze-dried raspberries, slightly crush them before mixing in to create delightful bursts of flavor.

        Shape the Macaroons: Using a tablespoon or a small cookie scoop, portion out the mixture, forming small mounds on the prepared baking sheet. Ensure they are spaced about an inch apart, aiming to yield approximately 18-20 macaroons.

          Bake to Perfection: Place the baking sheet in the preheated oven and bake for 18-20 minutes. Keep an eye on them; you're looking for a golden-brown top.

            Cool Down: Once baked, remove the sheet from the oven and allow the macaroons to cool on the sheet for about 10 minutes. Afterward, transfer them to a wire rack to cool completely.

              Melt the Chocolate: While the macaroons are cooling, melt the semi-sweet chocolate chips. Use a microwave-safe bowl and heat in 30-second intervals, stirring well between heats until the chocolate is smooth and fully melted.

                Dip and Decorate: Once the macaroons are fully cooled, dip the bottoms into the melted chocolate, letting any excess drip back into the bowl. Return the dipped macaroons to the parchment-lined baking sheet.

                  Final Touches: Sprinkle a small pinch of sea salt over each chocolate-dipped macaroon for a touch of contrast. Place the baking sheet in the refrigerator for about 30 minutes to allow the chocolate to set firm.

                    Serve or Store: Indulge in your delicious Raspberry Coconut Bliss Macaroons right away, or if you wish, store them in an airtight container in the fridge where they’ll stay fresh for up to a week.

                      Prep Time, Total Time, Servings: 20 min | 40 min | 18-20 servings