Macaroons in Chocolate

By LisaMK

This recipe is from martha Stewart Living magazine, April,2013. This recipe is great for Easter or during the derby or anytime you want a chocolatey treat.

Ingredients

• 2 c sweetened flaked coconut
• 3 tbs sugar
• 1 egg white
• pinch coarse sea salt
• 1/2 c fresh raspberries
• 6 oz semisweetened chocolate, chopped
• 2 tsp coconut oil (or corn syrup works fine)

Preparation

Step 1

Preheat oven to 350 degrees. Mix coconut, sugar, egg white, and salt in food processor until combined. Add raspberries and pulse until just incorporated. (Do not overmix.)
Use tablespoon to scoop small mounds of mixture 1 inch apart on lined baking sheet.
Bake until lightly golden, 28 to 30 mins, rotating halfway through. Transfer to wire rack and let cool.
Place chocolate in a double bowler and stir until melted. Add coconut oil (or corn syrup) stirring until combined, then remove from heat.
Dip bottoms or until completely cover macaroons with chocolate. Transfer to wax paper after dipping. Garnish as desired while still warm, then refrigerate until firm, about 30 minutes to a day. Serve chilled.