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