Why You’ll Love This Recipe
Raspberry Coconut Macaroons offer a delightful balance of flavors and textures. The chewy coconut base, complemented by the tart raspberry jam, creates a perfect harmony of sweet and sour. The dark chocolate drizzle adds an elegant touch, transforming these macaroons into an indulgent yet simple treat. Easy to prepare and incredibly customizable, they’re perfect for an afternoon snack, a light dessert, or a fun baking project with kids.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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395g can sweetened condensed milk
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3 cups shredded coconut
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100g dark chocolate, melted
Directions
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Preheat the oven to 180°C (160°C fan-forced) and line 2 baking trays with baking paper.
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In a bowl, combine the sweetened condensed milk and shredded coconut, mixing well.
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Spoon level tablespoons of the mixture onto the prepared trays, creating a small indent in the top of each mound.
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Spoon ½ teaspoon of raspberry jam into each indent.
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Bake for 18 minutes or until golden brown. Let the macaroons cool on the trays for 20 minutes before transferring to a wire rack to cool completely.
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Drizzle the melted dark chocolate over the macaroons. Let them stand for 20 minutes or until the chocolate sets. Serve and enjoy!
Servings and timing
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Servings: 16 macaroons
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Prep Time: 10 minutes
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Bake Time: 18 minutes
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Total Time: 30 minutes
Variations
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Fruit Preserve: Swap raspberry jam for other fruit preserves like strawberry, blueberry, or apricot for a new twist.
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Citrus Zest: Add a bit of lemon or orange zest to the coconut mixture for a refreshing citrus note.
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Chocolate Drizzle: Use milk or white chocolate instead of dark chocolate for a sweeter version.
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Extra Flavors: Add a splash of vanilla or almond extract to the coconut mixture for a deeper flavor.
storage/reheating
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Storage: Store cooled macaroons in an airtight container at room temperature for up to a week.
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Freezing: For longer storage, freeze macaroons for up to 3 months. Layer them between parchment paper in a freezer-safe container. Thaw at room temperature before serving.
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Reheating: These macaroons are best enjoyed at room temperature, but if desired, they can be gently reheated in the microwave for about 10 seconds.
FAQs
1. Can I use other jams besides raspberry?
Yes, you can use any fruit preserve like strawberry, blueberry, or even apricot.
2. How do I prevent the macaroons from sticking to the baking paper?
Be sure to line the trays well with baking paper, and avoid overcrowding the macaroons on the tray.
3. Can I make these macaroons dairy-free?
Yes, you can use dairy-free condensed milk and non-dairy chocolate for a dairy-free version.
4. Can I add nuts to the coconut mixture?
Yes, chopped almonds or cashews would be a great addition to the coconut mixture.
5. Can I make these macaroons in advance?
Yes, you can make them ahead of time and store them in an airtight container for up to a week.
6. What kind of coconut should I use?
Use sweetened shredded coconut for the best texture and flavor. Avoid using desiccated coconut, as it may be too dry.
7. Can I use homemade condensed milk?
Yes, homemade condensed milk can be used, but store-bought condensed milk yields the best results for this recipe.
8. How can I get the raspberry jam to stay in the indent?
Make sure the indent is deep enough and spoon the jam carefully to avoid it spilling over.
9. Can I freeze these macaroons before baking?
Yes, you can freeze the unbaked macaroons on a tray, then transfer them to a freezer bag. Bake directly from frozen for an extra minute or two.
10. How do I get a perfect drizzle of chocolate?
Drizzle the chocolate using a fork or piping bag for a more controlled and decorative look.
Conclusion
Raspberry Coconut Macaroons are a simple yet indulgent treat, offering the perfect balance of chewy coconut, tart raspberry jam, and rich dark chocolate. These macaroons are quick to make, customizable, and delicious, whether you enjoy them as a snack, dessert, or a fun family baking project. With their delightful flavors and beautiful presentation, they are sure to become a favorite in your kitchen.
Raspberry Coconut Macaroons
Raspberry Coconut Macaroons are a simple yet indulgent treat combining sweetened condensed milk, shredded coconut, and raspberry jam, topped with a dark chocolate drizzle. These macaroons are quick to make, customizable, and perfect for a snack, light dessert, or family baking project.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 30 minutes
- Yield: 16 macaroons
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
395g can sweetened condensed milk
3 cups shredded coconut
¼ cup raspberry jam
100g dark chocolate, melted
Instructions
- Preheat the oven to 180°C (160°C fan-forced) and line 2 baking trays with baking paper.
- In a bowl, combine sweetened condensed milk and shredded coconut, mixing well.
- Spoon level tablespoons of the mixture onto the prepared trays, creating a small indent in the top of each mound.
- Spoon ½ teaspoon of raspberry jam into each indent.
- Bake for 18 minutes or until golden brown. Let macaroons cool on the trays for 20 minutes before transferring to a wire rack to cool completely.
- Drizzle melted dark chocolate over the macaroons. Let them stand for 20 minutes or until the chocolate sets. Serve and enjoy!
Notes
Fruit Preserve: Swap raspberry jam for strawberry, blueberry, or apricot preserves for a new twist.
Citrus Zest: Add lemon or orange zest to the coconut mixture for a citrusy flavor.
Chocolate Drizzle: Use milk or white chocolate instead of dark chocolate for a sweeter version.
Extra Flavors: Add vanilla or almond extract to the coconut mixture for a deeper flavor.
Nutrition
- Serving Size: 1 macaroon
- Calories: 150
- Sugar: 18g
- Sodium: 25mg
- Fat: 8g
- Saturated Fat: 7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 5mg
