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Raspberry Macaroons in Chocolate Shells

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Recipe photo courtesy of Johnny Miller

Chocolate gives the bite-size macaroons an appealing crunch. Imagine you're decorating bonbons -- embellish each with a different garnish.

Source: Martha Stewart Living, April 2013
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  • delanieaguilar
    30 JUL, 2017
    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!!
    Reply
    • delanieaguilar
      30 JUL, 2017
      For yield, I use the size scoop that is recommended, but it only yields about 15 for me every time. Thankfully, it's an easy recipe to double or triple!
  • alexisclosegm
    22 APR, 2016
    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!
    Reply
  • anniehosfeld
    25 MAR, 2013
    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!
    Reply

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