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!