Raspberry Macaroons in Chocolate Shells

By blum099

Chocolate gives the bite-size macaroons an appealing crunch. Imagine you're decorating bonbons -- embellish each with a different garnish.

PREP: 30 MINS TOTAL TIME: 2 HOURS
YIELD:Makes 20

Ingredients

• 2 cups dried sweetened flaked coconut
• 3 tablespoons granulated sugar
• 1 large egg white
• Pinch of coarse salt
• 1/2 cup fresh raspberries
• 6 ounces semisweet chocolate, chopped
• 2 teaspoons coconut oil (or corn syrup, if not keeping kosher for Passover)
• Edible gold leaf, toasted coconut, and sanding sugar, for garnish

Details

Adapted from marthastewart

Preparation

Step 1

STEP 1
Preheat oven to 350 degrees. Combine coconut, granulated sugar, egg white, and salt in a food processor and pulse until combined, scraping down sides of bowl, if necessary. Add raspberries and pulse until just incorporated. (Do not overprocess.)
STEP 2
Scoop mounds of coconut mixture 1 inch apart onto a parchment-lined baking sheet, using a 1/2-ounce (1 1/4-inch) ice cream scoop or a tablespoon to form small mounds.
STEP 3
Bake until macaroons are lightly golden, 28 to 30 minutes, rotating baking sheet halfway through. Transfer macaroons to a wire rack and let cool.
STEP 4
Place chocolate in a bowl set over a saucepan of simmering water and stir until melted. Add coconut oil, stirring until combined, then remove from heat.
STEP 5
Dip bottoms of macaroons in chocolate or completely cover with chocolate, transferring as dipped to a wax-paper-lined rimmed baking sheet. Garnish as desired while still warm, then refrigerate until firm, at least 30 minutes and up to 1 day. Serve chilled.