Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, chocolate coconut raspberry macaroon. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Chocolate Coconut Raspberry Macaroon is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Chocolate Coconut Raspberry Macaroon is something which I have loved my whole life.
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 must first prepare a few ingredients. You can have chocolate coconut raspberry macaroon using 8 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Chocolate Coconut Raspberry Macaroon:
- Make ready 3 ounces coconut desiccate
- Prepare 2 tablespoons coconut sugar
- Prepare 1 tablespoon honey
- Get 200 g raspberry
- Take 1 pinch salt
- Get 1 teaspoon vanilla essence
- Prepare 1 teaspoon coconut oil
- Make ready 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 this up for this exceptional food chocolate coconut raspberry macaroon recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
