Refined sugar free, gluten free and simply delicious! Perfect for Easter, Passover or anytime! Find the recipe on NotEnoughCinnamon.com
5 from 1 vote
Print

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! 

Course Treat
Cuisine American
Keyword chocolate coconut, coconut macaroons, Easter, edible gifts, gluten-free sweets, homemade sweet treats, macaroons, refined-sugar free
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 43 minutes
Servings 20 macaroons
Calories 143 kcal

Ingredients

  • 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

Instructions

  1. Preheat oven to 325F/160C. Line a large baking sheet with parchment paper and set aside.
  2. 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.
  3. Whisk in coconut until well incorporated and most of the moisture is absorbed by the coconut, about 1 minute.
  4. With a spatula, gently fold in the raspberries. You want the raspberries to be well distributed without crushing them.
  5. 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.

  6. 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.
  7. While the macaroons are cooking, melt the chocolate using a microwave or double-broiler. 

  8. Remove from the oven, and let the macaroons cool directly on the sheet (this will crisp them further).
  9. Drizzle macaroons with melted chocolate using a teaspoon and let it dry (or not, if you don't mind having chocolate covered fingers!).
  10. Don't store them in an air-tight container if you want them to stay crispy on the outside.

Recipe Notes

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.

Nutrition Facts
Chocolate and Raspberry Coconut Macaroons
Amount Per Serving (1 macaroon)
Calories 143 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 9g 45%
Sodium 16mg 1%
Potassium 137mg 4%
Total Carbohydrates 10g 3%
Dietary Fiber 3g 12%
Sugars 6g
Protein 2g 4%
Vitamin A 0.1%
Vitamin C 3%
Calcium 1.3%
Iron 5.7%
* Percent Daily Values are based on a 2000 calorie diet.