Macaroons are the under-loved cookie option, always forgotten and pushed to the side in favor of the classic chocolate chip cookie. Yet macaroons offer the same sweet decadence with a different texture. Instead of trying the ordinary macaroon made of coconut, I made a raspberry macaroon and to top it off, dipped it in semi-sweet chocolate.
The recipe was gleaned from Martha Stewart.
~ 2 cups sweetened flaked coconut
~ 2 tablespoons granulated sugar
~ 1 large egg white
~ pinch of coarse salt
~ 1 cup fresh raspberries
~ 6 ounces semi-sweet chocolate chips
~ 2 teaspoons canola oil
1. Preheat oven to 350°. Combine coconut, sugar, egg white and salt in large bowl. Mix ingredients together. Add raspberries and mash together until well incorporated. (Alternatively, use a food processor but be sure not to overprocess.)
2. Scoop tablespoons of coconut mixture onto a parchment-lined baking sheet to form mounds.
3. Bake until macaroons are lightly golden, about 25 minutes. Transfer macaroons to a wire rack and let cool.
4. Simmer a saucepan of boiling water, and place chocolate in a bowl set over the saucepan. Stir until melted, then add canola oil and mix.
5. Remove from heat and dip bottoms of macaroons in chocolate, cover half macaroon in chocolate, or dunk completely. Place dipped macaroon to a wax-paper-lined baking sheet. Garnish, if desired, with toasted almonds, sanding sugar or sprinkles. Refrigerate until firm, at least 30 minutes. Serve chilled.
These cookies are a crowd pleaser and definitely a decadent treat for chocolate lovers and fruit lovers alike.