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Raspberry Chocolate Macaroons

Raspberry Chocolate Macaroons


  • 1 14-ounce can full-fat coconut milk
  • 1/4 cup raspberry jam
  • 1/2 cup raspberries
  • 2 egg whites
  • 1/8 teaspoon salt
  • 2 3/4 unsweetened coconut
  • 3 ounces unsweetened chocolate, chopped
  • 3 tablespoons honey


  1. Preheat the oven to 350 degrees and line two baking sheets with parchment paper. In a medium saucepan, bring coconut milk, raspberry jam, and raspberries to a simmer over medium heat. Allow them to simmer for about 5 minutes, stirring occasionally.
  2. In a medium bowl, beat egg whites and salt until medium peaks form.
  3. Place coconut in a large bowl, and strain coconut milk mixture into it. Stir to combine. Gently fold in egg whites. Using an ice cream scoop with a lever or two spoons, drop batter onto the cookie sheets, about 2 tablespoons each.
  4. Bake for 20 minutes, or until golden brown. Allow them to cool on the pans placed over wire racks.
  5. Melt about two-thirds of chocolate in a double boiler and remove from the heat. Stir in remaining chocolate until it's melted. Stir in honey and set aside.
  6. Once macaroons are cool, drizzle with chocolate and refrigerate.


  • Adapted with permission from The New Yiddish Kitchen by Simone Miller and Jennifer Robins (Page Street Publishing Co., 2016)


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