Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Raspberry Macaroons in Chocolate Shells 3.0 (173) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 11, 2019 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Prep Time: 30 mins Total Time: 2 hrs Yield: 20 Chocolate gives the bite-size macaroons an appealing crunch, the perfect dessert at a Passover meal. Imagine you're decorating bonbons—embellish each with a different garnish. Ingredients 2 cups dried sweetened flaked coconut 3 tablespoons granulated sugar 1 large egg white Pinch of coarse salt ½ cup fresh raspberries 6 ounces semisweet chocolate, chopped 2 teaspoons coconut oil (or corn syrup, if not keeping kosher for Passover) Edible gold leaf, toasted coconut, and sanding sugar, for garnish Directions Preheat oven to 350 degrees. Combine coconut, granulated sugar, egg white, and salt in a food processor and pulse until combined, scraping 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-ounce (1 1/4-inch) ice cream scoop or a tablespoon to 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 wax-paper-lined rimmed baking sheet. Garnish as desired while still warm, then refrigerate until firm, at least 30 minutes and up to 1 day. Serve chilled. Rate it Print