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.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (3)

173 Ratings
  • 5 star values: 30
  • 4 star values: 23
  • 3 star values: 64
  • 2 star values: 33
  • 1 star values: 23
Rating: 4 stars
I've made these twice now, but with a couple of modifications... I use UNsweetened coconut (still plenty sweet) and I also kept cutting back the coconut oil, until finally omitting it entirely. The added oil makes the chocolate melt too easily on your fingers while eating. I like it hard at room temperature. Otherwise, delicious and super easy to make!!
Rating: 5 stars
I made these with a few modifications. I used unsweetened coconut, since I'm not a fan of very sweet desserts. I also added a teaspoon of rosewater, which paired very nicely with the raspberries. They came out of the oven beautiful!
Rating: Unrated
I just made these for a friend's birthday gift and they were beautiful and delicious. The macaroons come out of the oven a deep shade of violet. Very easy recipe which I will add to my repertoire!