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.

Yes — reduce bake time by a few minutes and keep an eye on color.

Chocolate may bloom (white streaks) if frozen. For best shine, freeze undipped then dip after thawing.

Bright, chewy coconut cookies studded with fresh raspberries and finished with a chocolate coating — easy to make and perfect for sharing.

Scale

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)

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.

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.