Raspberry Chocolate Macaroons

My delicious raspberry dark chocolate macaroons are so easy and need just four ingredients to make! With a chewy middle and a crisp exterior, this wonderful recipe uses fresh raspberries and is drizzled in deep dark chocolate. A wonderful bake to get little hands helping in the kitchen!

Raspberry and dark chocolate macaroons lay scattered with some raspberries placed around them. Recipe by movers and bakers

A winning flavour combination

Raspberries and chocolate are so wonderful together, putting them within an easy coconut macaroon recipe just made sense! And the fabulous thing about this recipe too is that it is so adaptable for different dietary requirements. It is naturally a gluten free macaroon, but it can easily be made vegan too by just swapping out the condensed milk and chocolate for dairy free versions. Easy peasy!

This type of macaroon recipe was an accidental discovery for me if I’m honest. It is a variation of my chocolate coconut macaroons (see the link below for the recipe), which came out of a baking session with my children when they were young headstrong toddlers. This variation is me playing with different flavours in bakes, and knowing I adore raspberries, it just made sense to create a raspberry macaroon!

What is the difference between macaroons and macarons?

Both macarons and macaroons are traditionally made with egg whites, unlike the recipe I am sharing today. However, macarons are made with almond flour and tend to be more delicate and easily crushed or damaged, whereas macaroons are made with shredded coconut and are more robust. Both are delicious and normally naturally gluten free, but macarons and macaroons are not at all the same. Now you know!

History of the macaroon

Macaroons and macarons both have the same origin, way back in the Renaissance period. The first macaroons were in fact almond meringue cookies, more like amaretti biscuits. Over time, Italian Jews adopted the macaroon since it uses no flour or leavening agent (like yeast, baking powder or bicarbonate of soda), so could be enjoyed during Passover. It was gradually introduced to other European Jews and grew to become a popular year round sweet.

Gradually, coconut was added to the ground almonds when making macaroons, and in some recipes even went on to replace them completely. And so coconut macaroons as we enjoy them now came to be!

Raspberry chocolate macaroons placed on a plate with dark chocolate chunks and fresh raspberries. Recipe by movers and bakers

What ingredients do I need to make raspberry chocolate macaroons?

  • Raspberries: I use fresh raspberries here, but frozen will work too. They will just need to be thawed so they can be mashed or blitzed before being used in this recipe.
  • Dessicated coconut: forms the majority of the body of this bake. I love the flavour and texture it gives too.
  • Sweetened condensed milk: helps everything stick together to create the macaroons. No need for any additional sugar, as the sweetness from the condensed milk is sufficient.
  • Dark chocolate: for the drizzle and dip and an essential part of the flavours in these homemade macaroons!

What tools do I need to make these raspberry chocolate coconut macaroons?

  • Baking tray*: to bake the macaroons on as well as to leave them to set on once drizzled in dark chocolate.
  • Digital kitchen scales*: to weigh out the ingredients. I do provide measurements in cups too, however, I find using grams is much more accurate, so this is my preference.
  • Mixing bowl*: to combine the raspberry macaroon ingredients before scooping and baking.
  • Spatula*: useful for mixing the ingredients together. However, you can also use a regular spoon if you wish instead.
  • Ice cream scoop*: I prefer using an ice cream/cookie scoop to measure out equal amounts so all my macaroons are the same size. However, if you do not have a scoop as I do, you could weigh out each macaroon portion or use measuring spoons to help you size them all evenly.
  • Small bowl*: for melting the chocolate in before dipping and drizzling it over the macaroons.

How to make homemade macaroons

These raspberry chocolate macaroons could not be easier to make! Simply make the macaroons, scoop out portions of the mixture and bake. Once the raspberry macaroons are cool, melt the dark chocolate, then dip and drizzle each of the macaroons and leave them to set. Done!

Ingredients needed: raspberries, dessicated coconut, condensed milk and dark chocolate. Recipe by movers and bakers

Step 1: Preheat your oven to 160C/320F. Line a baking tray with parchment paper then set it aside whilst making the macaroons.

Mixing the ingredients together until completely combined before scooping and baking. Recipe by movers and bakers

Step 2: In the mixing bowl, tip in the raspberries and mash using a fork or a spatula. You can mash this as little or much as you wish, I prefer doing it thoroughly so the raspberries mix evenly with the rest of my macaroon mixture. To the bowl with the raspberries, add in the desiccated coconut and condensed milk and mix to completely combine.

Scooped out and ready to bake! Recipe by movers and bakers

Step 3: Using an ice cream scoop (or two tablespoon measures), squeeze together the raspberry macaroon mixture into balls, then place on the prepared baking sheet, pushing down slightly to give it a flatter base.

Step 4: Bake in the preheated oven for 12-15 minutes until slightly golden and the outside is no longer soft but feels crisp instead. Remove from the oven and leave to cool completely.

Once the macaroons are cool, the bases are dipped in melted chocolate and they are then drizzled with extra chocolate. Recipe by movers and bakers

Step 5: Once the raspberry macaroons are cool, melt the dark chocolate in a small bowl or ramekin. Gently dip the flat bottom of each macaroon into the melted chocolate, swirling to ensure the bottom is coated evenly. Carefully lay each macaroon back onto the parchment lined baking tray and drizzle with the remaining chocolate before leaving to set. Enjoy!

Finished raspberry macaroons are drizzled in dark chocolate before being left to set. Recipe by movers and bakers

How do I store raspberry coconut macaroons?

These raspberry and dark chocolate eggless macaroons can be stored at room temperature in an airtight container and will last up to one week.

Do eggless macaroons need to be refrigerated?

No, they do not need to be refrigerated if you plan to enjoy them within a few days of baking. If you want them to keep for longer, I would suggest freezing them once baked.

Can I freeze raspberry chocolate macaroons?

Yes! You can freeze these eggless raspberry macaroons, but must do so before you decorate them with chocolate.

How do I freeze baked macaroons?

To freeze these raspberry macaroons, first make sure they are completely cool. Place them in an airtight container in layers, separating each layer with some parchment paper if required, and pop in the freezer. These freeze well for up to two months.

To thaw the raspberry chocolate macaroons, simply pull them out and place them on a cooling rack, allowing them to come to room temperature. They can then be dipped in melted chocolate before you enjoy them.

Are raspberry chocolate macaroons gluten free and dairy free?

These raspberry dark chocolate macaroons are naturally gluten free. They can easily be made dairy free too by using a dairy free condensed milk and dairy free dark chocolate. By substituting the condensed milk and chocolate for dairy free alternatives, these would also be vegan raspberry chocolate macaroons.

Raspberry chocolate macaroons served on a wooden board with added raspberries and dark chocolate pieces in the image. Recipe by movers and bakers

Additional tips for making these chocolate and raspberry macaroons

  • These chocolate raspberry macaroons are super easy to make. Whilst there is a method to follow, they are really forgiving, and so make for a brilliant bake to do with young children. Consider this your invitation to get little ones in the kitchen and make some (messy!) kitchen memories with this delicious bake!
  • It is not essential to mash the raspberries thoroughly when making these macaroons. You could mash them thoroughly or just roughly. Please keep in mind how much or little you do mash them will affect how much raspberry is in each macaroon once baked.
  • I like to squeeze each macaroon together after I have scooped out the amount for each individual cookie. I prefer doing this so I have smooth outsides. If you scoop directly onto the baking tray and bake, you may find there are a few stray bits of coconut sticking out from the main cookie that is more brown than the rest of the cookie. If you prefer this more rustic look, go for it! If not, give the raspberry macaroon mixture a squeeze together into a ball before baking.
  • Wait until the raspberry macaroons are completely cool before dipping and drizzling in chocolate. I dip just a little of the bases in chocolate before drizzling the remaining dark chocolate over the macaroons before setting.

Troubleshooting

If you have any other questions about this raspberry chocolate macaroons recipe, please use the comments below to ask away and I will do my best to help. And if you made and enjoyed this recipe for eggless macaroons, please do consider leaving a rating and review below. I hope you will enjoy them, and especially baking them with little helpers, as much as I have with my children! Please do post a picture on Instagram when you make them and tag me when you share it with the world!

More recipes from my blog for you to enjoy

Check out these yummy recipes that might interest you too:

Coconut chocolate macaroons: these easy macaroons are so delicious and need just three ingredients to make. It is totally eggless and is perfect for getting little hands helping in the kitchen!

Chocolate raspberry cupcakes: delicious light and fluffy chocolate cupcakes topped with a tangy and sweet fresh raspberry buttercream. It is crowned with chocolate curls and a single raspberry to finish. Perfection!

Raspberry white chocolate blondies: these blondies are so good, it’s honestly hard to stop at one! Tart, sweet and chewy, these blondies are popular with everyone!

That’s it from me for today! Happy baking, my friends! x

Recommended equipment I used to make these macaroons *

Baking trayDigital kitchen scales
Mixing bowlSpatula
Ice cream scoopSmall bowl
* If you purchase any of the products through one of the links above, I will receive a small commission (at no additional cost to you). Thank you so much for your support!

Raspberry Chocolate Macaroons

0 from 0 votes
Recipe by movers and bakers Course: Chocolate, Cookies + BiscuitsCuisine: ItalianDifficulty: Easy
Cook Mode

Keep the screen of your device on

Servings

12

servings
Prep time

15

minutes
Baking time

17

minutes
Calories

292

kcal
Cooling time

20

minutes
Total time

1

hour 

Fresh tart raspberries and smooth dark chocolate make these macaroons just heavenly!

Ingredients

  • 180 g (1 ¼ cups + 2 tbsp) raspberries

  • 250 g (3½ cups + 1 tbsp) dessicated coconut

  • 250 g (¾ cup + 1 tbsp) sweetened condensed milk

  • 180 g (1 ¼ cups + 2 tbsp) dark chocolate

Directions

  • Preheat your oven to 160C/320F. Line a baking tray with parchment paper then set it aside whilst making the macaroons.
  • In the mixing bowl, tip in the raspberries and mash using a fork or a spatula. You can mash this as little or much as you wish, I prefer doing it thoroughly so the raspberries mix evenly with the rest of my macaroon mixture. To the bowl with the raspberries, add in the desiccated coconut and condensed milk and mix to completely combine.
  • Using an ice cream scoop (or two tablespoon measures), squeeze together the raspberry macaroon mixture into balls, then place on the prepared baking sheet, pushing down slightly to give it a flatter base.
  • Bake in the preheated oven for 12-15 minutes until slightly golden and the outside is no longer soft but feels crisp instead. Remove from the oven and leave to cool completely.
  • Once the raspberry macaroons are cool, melt the dark chocolate in a small bowl or ramekin. Gently dip the flat bottom of each macaroon into the melted chocolate, swirling to ensure the bottom is coated evenly. Carefully lay each macaroon back onto the parchment lined baking tray and drizzle with the remaining chocolate before leaving to set. Enjoy!

Notes

  • These chocolate raspberry macaroons are super easy to make. Whilst there is a method to follow, they are really forgiving, and so make for a brilliant bake to do with young children. Consider this your invitation to get little ones in the kitchen and make some (messy!) kitchen memories with this delicious bake!
  • It is not essential to mash the raspberries thoroughly when making these macaroons. You could mash them thoroughly or just roughly. Please keep in mind how much or little you do mash them will affect how much raspberry is in each macaroon once baked.
  • I like to squeeze each macaroon together after I have scooped out the amount for each individual cookie. I prefer doing this so I have smooth outsides. If you scoop directly onto the baking tray and bake, you may find there are a few stray bits of coconut sticking out from the main cookie that is more brown than the rest of the cookie. If you prefer this more rustic look, go for it! If not, give the raspberry macaroon mixture a squeeze together into a ball before baking.
  • Wait until the raspberry macaroons are completely cool before dipping and drizzling in chocolate. I dip just a little of the bases in chocolate before drizzling the remaining dark chocolate over the macaroons before setting.

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