Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, chocolate coconut raspberry macaroon. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Chocolate Coconut Raspberry Macaroon is one of the most popular of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Chocolate Coconut Raspberry Macaroon is something which I’ve loved my whole life. They’re fine and they look wonderful.
Two years ago, insistent on making something my coconut-loathing but chocolate-adoring husband would find palatable, I made multiple attempts at chocolate-coconut macaroons. The idea of smooshing fresh raspberries into a simple coconut macaroon is inspired. Flaky coconut macaroons hug whole almonds before being toasted to perfection and dipped in semi-sweet chocolate for this easy-to-bake take on the classic candy bar.
To get started with this recipe, we have to first prepare a few ingredients. You can cook chocolate coconut raspberry macaroon using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Chocolate Coconut Raspberry Macaroon:
- Get 3 ounces coconut desiccate
- Prepare 2 tablespoons coconut sugar
- Get 1 tablespoon honey
- Prepare 200 g raspberry
- Make ready 1 pinch salt
- Make ready 1 teaspoon vanilla essence
- Prepare 1 teaspoon coconut oil
- Prepare 3 ounces dark chocolate
Garnish with fresh raspberries, toasted coconut shavings and a dusting of icing sugar. These chocolate coconut macaroons are super easy to make and delicious! Just melt the chocolate with sweetened condensed milk, mix, and bake. Chocolate Coconut Macaroons may look like a cookie, but they have the taste and texture of a candy bar.
Instructions to make Chocolate Coconut Raspberry Macaroon:
- Preheat oven at 170C fan.Mix coconut desiccate, sugar, honey, salt and vanilla together
- Fold in and break raspberries into the mixture
- For balls that are a tablespoon big and lay the on cooking sheet
- Pop in the balls and bake for 20 mins or until the balls turn brown
- Heat up coconut oil and dark chocolate. Dip macaroons into the chocolate and let cool!
Moist and chewy, their chocolate flavor is rich and satisfying and goes so well with the sweetened dried coconut. These are excellent warm from the oven or at room temperature. In California I loved the salted caramel and the coconut macarons from Lette Macarons in Newport Beach I also considered filling these with a chocolate ganache. They are very sweet with the jam, so if Allow macarons to cool completely. Easy coconut macaroons recipe, soft and moist macaroons made with just sugar, egg white, and shredded coconut dipped in semisweet chocolate.
So that is going to wrap it up for this special food chocolate coconut raspberry macaroon recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
