Easy Christmas Cookie Recipes — Chocolate Covered Coconut Macaroons
When it comes to Easy Christmas Cookie Recipes, this Chocolate Covered Raspberry Coconut Macaroons recipe is a showstopper: chewy, fruity, and dipped in glossy chocolate. If your cookie tray needs a little pink-and-brown pop this year, these are the cookies to bring.
Introduction — meet your new holiday favorite
Think classic coconut macaroons — you know, that golden, chewy mound of sweet coconut that somehow tastes like sunshine wrapped in nostalgia. Now imagine one of those infused with fresh raspberry puree, then dunked in melted chocolate. Boom: elevated comfort food. These Chocolate Covered Coconut Macaroons balance sweet, tart, and slightly bitter notes in a way that feels fancy but requires almost zero fuss.
Why you’ll love them
- They use minimal ingredients and a short ingredient list.
- They’re sturdy (no flat cookies) and make a pretty stack on a platter.
- They’re perfect for cookie exchanges — friends will ask for the recipe.
Bold tip: Don’t overbake — you want the centers chewy.
Ever asked yourself which cookies stand out on a crowd-pleasing Christmas tray? These do. The raspberry gives a gentle pink hue that makes a platter of beige cookies suddenly festive.
The story behind the cookie
My dad loves coconut anything, and macaroons were his go-to. I wanted to surprise him, so I blended raspberries into the mix and dipped the bottoms in chocolate. He declared them an instant family upgrade. That tiny experiment became a holiday tradition fast — because who doesn’t love a nostalgic recipe that levels up with one clever twist?
Ingredients — what goes into these delights
Here’s what you’ll need (short and sweet):
- 14 oz shredded sweetened coconut — the base.
- 2/3 cup granulated sugar — for sweet balance.
- 2 tsp clear vanilla extract — brightens the flavor.
- 1/4 tsp sea salt — enhances everything.
- 1 1/4 cups fresh raspberries — blitzed into puree.
- 3 large egg whites — give structure and chew.
- 6 oz melting chocolate (dark, milk, or white) — for dipping.
If you love a classic Coconut Macaroons Recipe, this is just that — with a raspberry twist. Use quality chocolate; it makes a huge difference.
Quick note on ingredient swaps
- No fresh raspberries? Use thawed, strained frozen berries, but reduce added sugar slightly.
- Prefer less sweet? Use unsweetened coconut and a touch less sugar.
- Want a vegan version? Replace egg whites with aquafaba (chickpea water) — whip until glossy.
Step-by-step “How to Make It”
- Preheat & prep. Heat oven to 325°F. Line a baking sheet with parchment or a silicone mat.
- Pulse the coconut. In a food processor, blitz coconut for 1 minute so flakes bind better.
- Sweeten & mix. Add sugar, vanilla, salt, and egg whites; process 1 minute.
- Add raspberries. Toss in the raspberries and pulse ~15 times until very small bits form — you want distributed color and flavor, not a watery mess.
- Scoop. Use a 1 Tbsp cookie scoop to mound onto the pan. They don’t spread much so crowding is OK.
- Bake. 28–32 minutes until tops just begin to show golden edges. Don’t overcook.
- Cool. Let cookies rest on the sheet for 10 minutes, then move to a rack to finish cooling completely (about an hour).
- Melt chocolate. Follow package directions for melting (double boiler or microwave in 30-sec bursts).
- Dip & drizzle. Dip bottoms into chocolate and set on parchment. Drizzle remaining chocolate decoratively. Let set.
- Store. Airtight container at room temp up to 1 week (do not refrigerate).
Pro tip: Place a second sheet of parchment under your cooling rack when dipping — it saves a mess.
Pro tips for perfect results
- Pulse the raspberries — don’t fully puree to keep texture and avoid sogginess.
- Beat patience: Don’t rush cooling. Chocolate adheres best to fully cooled macaroons.
- Use melting rounds for smoother melts and fewer tempering headaches.
- If you get liquid from raspberries, blot gently with paper towel before scooping; excess moisture = limp cookies.
- FYI: If chocolate seizes, add a tiny bit of coconut oil and stir until glossy.
Variations to try
- White-chocolate drizzle for a snowy look — great for holiday themes.
- Use freeze-dried raspberry powder instead of fresh for a dry, bold flavor and longer shelf life.
- Make them as a Valentine’s Day Coconut Macaroons by swapping dark chocolate for ruby or white and adding heart sprinkles.
- Go luxe: sandwich two macaroons with a layer of ganache for a grown-up cookie.
- For a fudge-forward version, try Coconut Fudge Macarons-style filling between two macaroon shells. (Yes, it’s decadent.)
Presentation & serving ideas
Want to wow? Arrange on a tiered platter with contrasting cookies — ginger snaps, shortbread, and these macaroons. Sprinkle some freeze-dried raspberries around for color. They also pair well with coffee, mulled wine, or a coupe of dessert wine.
If you’re curating Cookie Exchange Recipes, put a label on your tin: “Chocolate Raspberry Coconut Macaroons” — people will swarm.
Storage, freezing, & make-ahead
- Store at room temp in an airtight container for up to 7 days. Don’t refrigerate — humidity dulls texture.
- Freeze before dipping: Bake and cool, then freeze flat on a sheet. Once frozen, bag and store up to 3 months. Dip after thawing for freshest chocolate finish.
- Make entirely ahead: You can bake and dip 1–2 days before a party; keep airtight and avoid stacking to preserve the chocolate sheen.
Bold tip: Freeze undipped macaroons if you want the best texture when serving later. Dip after thawing for perfect results.
Troubleshooting — quick fixes
- Soggy centers? Next time, pulse raspberries less and blot excess moisture. Also, bake toward the higher end of time window.
- Chocolate dull or streaky? Ensure cookies are completely cool and dry before dipping. Use quality chocolate and avoid overheating it.
- Macaroons too crumbly? Pack the coconut slightly when scooping; the coconut-to-egg-white ratio matters.
Why this is a winner for holidays (and beyond)
These macaroons check all the boxes: holiday color, easy prep, crowd-pleasing flavor contrasts, and portability. They’re a Raspberry Coconut Macaroons Recipe Smitten Kitchen-style crowd-pleaser (I mean that in the best, totally unpretentious way). They shine at cookie swaps, neighbor gifts, and family brunches.
FAQs
Can I use jam instead of fresh raspberries?
You can, but jam adds extra sugar and moisture. If you must, use a low-sugar jam and pulse less.
What chocolate works best?
Dark chocolate offers a lovely counterpoint to sweet coconut. Milk chocolate gives cozy sweetness; white chocolate is gorgeous for presentation.
Can I make mini macaroons?
Yes — reduce bake time by a few minutes and keep an eye on color.
Do they freeze well after dipping?
Chocolate may bloom (white streaks) if frozen. For best shine, freeze undipped then dip after thawing.
Other ideas & occasions
- Swap raspberries for orange zest and candied peel for a citrus twist.
- Make a batch labeled “Recipe For Chocolate Covered Coconut Macaroons” and include it in holiday goodie bags.
- These double as a lovely Valentine’s Day Coconut Macaroons option when shaped and dressed with heart sprinkles.
Final thoughts — go make them!
If you’re building a cookie platter this season, these Raspberry Macaroons will stand out. They’re chewy, fruit-forward, and finished with chocolate — just the kind of elegant-but-easy recipe that makes the holidays feel special without stress. Whether you’re after classic Coconut Macaroons Recipe vibes or a fresh twist to impress friends, these deliver.
So, what are you waiting for? Get your raspberries and coconut ready, and let the oven do its magic. And if someone asks for the recipe at your next Cookie Exchange Recipes meet-up — smile and pass it on. Or not. 😉
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Chocolate Covered Raspberry Coconut Macaroons – Easy Christmas Cookie Recipes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 24 cookies 1x
- Category: Dessert
Description
Bright, chewy coconut cookies studded with fresh raspberries and finished with a chocolate coating — easy to make and perfect for sharing.
Ingredients
- 14 ounces sweetened shredded coconut
- 2/3 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon fine sea salt
- 1 1/4 cups fresh raspberries, rinsed and drained
- 3 large egg whites (room temperature works best)
- 6 ounces melting chocolate (dark, milk, or white; melting wafers or chips recommended)
Instructions
- Heat the oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone mat.
- In a food processor bowl, grind the coconut for about 60 seconds to help it hold together. Add the sugar and run the processor another minute to combine.
- Add the vanilla, salt, and egg whites to the coconut mixture and pulse for about a minute until the mixture looks cohesive and glossy.
- Add the raspberries and pulse roughly 12–18 times, just until the berries break into small pieces — you want flecks of raspberry, not a watery puree.
- Using a 1-tablespoon scoop (or two spoons), mound the mixture onto the prepared sheet. The mounds can sit fairly close because they won’t spread much.
- Bake 28–32 minutes, until the tops and edges show a light golden color. Avoid overbaking so the centers stay tender.
- Let the macaroons rest on the sheet for 8–10 minutes, then transfer them to a wire rack to finish cooling. Place a second sheet of parchment beneath the rack to catch any chocolate later.
- Once the cookies are completely cool (about 1 hour), melt the chocolate according to package directions. Dip the bottoms of each macaroon into the melted chocolate, return to the parchment, and spoon or drizzle any remaining chocolate over the tops for decoration.
- Allow the chocolate to firm up at room temperature.
Notes
- Storage & Freezing
- Store finished macaroons in an airtight container at room temperature for up to 1 week. Avoid refrigerating (it can make them chewy).
- To freeze: do not coat with chocolate first. Freeze the baked, cooled macaroons flat on a tray; once solid, transfer to a freezer bag. Thaw completely, then dip in chocolate before serving.
- Quick tips
- Use quality melting wafers or couverture for a smooth, shiny finish.
- If raspberries release too much juice, gently blot them before pulsing.
- For cleaner melting, temper chocolate or stir in a teaspoon of coconut oil to loosen it.
