So pretty, these raspberry macaroons are absolutely delicious.

• 1 1/4 Cups granulated sugar, divided
• 1 Package (6 ounces) Driscoll’s Raspberries
• 4 large egg whites, at room temperature
• 4 packed cups unsweetened shredded or fine flake coconut (7 ½ ounces/212g)
• 1 Tsp. salt
• 1 Tsp. vanilla extract
• 6 Ounces dark chocolate, chopped
• 1 Tsp. coconut oil

• PREHEAT oven to 325˚F.
• LINE two baking sheets with parchment paper.
• PLACE 1/4 cup sugar to a medium bowl.
• ADD 1 package raspberries.
• MASH mixture with a fork or muddler until berries are broken down.
• SET ASIDE raspberry mixture to macerate, about 2 minutes.
• PLACE remaining 1 cup sugar into bowl of a stand mixer fitted with whisk attachment.
• ADD 4 eggs whites.
• WHISK mixture on high speed until foamy.
• ADD raspberry mixture, 4 cups coconut, 1 teaspoon salt, and 1 teaspoon vanilla.
• WHISK until well combined.
• ADD more coconut as needed to make sure all liquid is absorbed into mixture.
  

  Depending on how juicy your raspberries are, it may take up to a cup of additional coconut in order to get the right texture.

• SCOOP 2-tablespoon-sized macaroons onto prepared baking sheets.
• PRESS and PAT surface of macaroons with fingertips to ensure they look tidy and don’t crack while baking.
  
• BAKE for about 30 minutes or until the tops are dry and lightly golden brown and ROTATEsheets halfway through bake.
• PLACE baking sheets onto cooling racks.
  

  Bake until just lightly golden.

• ALLOW macaroons to cool for about 10 minutes.
• PLACE 6 ounces dark chocolate into a microwave safe bowl.
• ADD 1 teaspoon coconut oil.
• HEAT chocolate mixture in microwave for 15 seconds.
• STIR chocolate mixture.
• CONTINUE heating and stirring chocolate in microwave in brief intervals until completely melted.
• DIP bottoms of macaroons into melted chocolate.
• DRIZZLE tops of macaroons with remaining melted chocolate as desired.
  
• CHILL macaroons in refrigerator until chocolate is set, about 20 minutes.
• ALLOW macaroons to come to room temperature before serving.

I watched a video on Instagram from feedfeed, and they made these macaroons with blackberries – they looked so delicious, and I had everything already in the house, as long as I worked with raspberries instead of blackberries – the recipe came from Driscoll’s Berry website.