Chocolate and Raspberry Coconut Macaroons (without refined sugar!)
These dainty chocolate coconut macaroons dotted with fresh raspberries are refined sugar-free, gluten-free and simply delicious! They are the perfect guilt-free sweet treat for Passover or Easter.
Before I say anything else, I might need to address the elephant in the room: I realize one cannot drink these chocolate coconut macaroons in cute little espresso cups.
That’s actually pretty sad when you think about it, and someone somewhere should try to come up with some kind of crazy idea to solve this major problem. Chocolate Coconut Macaroon Latte?
But anyway, sometimes, you gotta do what you gotta do when you want to use your brand new cute little props. So I just plopped my homemade chocolate coconut macaroons in there and called it a day!
Plus, the pastel colors just scream Spring so that’s perfectly appropriate.
And did you notice that they match my blog’s color? So yeah, I definitely had to use them for this macaroons recipe.
Now that we’ve got this out of the way, can I just tell you that you’re going to LOVE these chocolate coconut macaroons? And they’re going to love you right back.
You and I know that macaroons are simply delicious but eeeek all that sugar! Me not like. Because let’s face it, who has the self-control to eat just one of these chocolate-covered coconut macaroons and forget they’ve got a whole batch?
If you do, bravo and you are my new inspiration. But if you don’t, probably like 90% people reading this, then you’re going to love that these homemade macaroons are gluten-free and refined sugar-free.
These chocolate coconut macaroons are sweetened with maple syrup and a little bit of honey, and they taste just as good as the original: crunchy on the outside and soft on the inside.
Except they’re actually even better than the original because they’re loaded with raspberries and drizzled with dark chocolate. YES PLEASE! Enjoy 🙂
If you tried this Raspberry Chocolate Coconut Macaroon recipe, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest, and Facebook for more deliciousness and behind-the-scenes!
Chocolate and Raspberry Coconut Macaroons
These dainty chocolate coconut macaroons dotted with fresh raspberries are refined sugar-free, gluten-free and simply delicious! They are the perfect guilt-free sweet treat for Easter, Christmas or any occasion that calls for a little sweet something!
- 4 egg whites from extra large eggs
- 2 tsp pure vanilla extract
- 1/2 tsp almond extract
- 4 tbsp maple syrup
- 2 tbsp honey
- 3 cups unsweetened shredded coconut
- 6 oz fresh raspberries, quartered 170 g, I don't recommend using frozen raspberries
- 3 oz 75% dark chocolate 85 g, chopped - see notes
Preheat oven to 325F/160C. Line a large baking sheet with parchment paper and set aside.
In a bowl, add egg whites, vanilla extract, almond extract, maple syrup, and honey. Using a hand mixer with the whisk attachment (I use this one), whisk on medium speed until it has doubled in volume, about 2-3 minutes.
Whisk in coconut until well incorporated and most of the moisture is absorbed by the coconut, about 1 minute.
With a spatula, gently fold in the raspberries. You want the raspberries to be well distributed without crushing them.
Form little mounds using a full tablespoon (or a cookie scoop the same size), making sure you compact them as much as you can (to make sure they don't fall apart when they're cooked), and place them on the prepared baking sheet.
Bake for 10 minutes, then rotate the baking sheet (to make sure they are cooked and browned evenly) and bake for another 13 minutes, or until golden.
While the macaroons are cooking, melt the chocolate using a microwave or double-broiler.
Remove from the oven, and let the macaroons cool directly on the sheet (this will crisp them further).
Drizzle macaroons with melted chocolate using a teaspoon and let it dry (or not, if you don't mind having chocolate covered fingers!).
Don't store them in an air-tight container if you want them to stay crispy on the outside.
To make these macaroons 100% sugar-free, use coconut oil chocolate instead of dark chocolate.
Here's the recipe: In a small pot, add equal parts of coconut oil and cocoa powder (and a little bit of honey - optional). Heat on very low heat and whisk until fully combined and nicely smooth and shiny. Remove from the heat and cool down slightly.