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Before we begin, let’s take a closer look at the essential ingredients that contribute to the unique flavor and texture of Raspberry Coconut Bliss Macaroons:

Raspberry Coconut Macaroons

Indulge in the tropical goodness of Raspberry Coconut Bliss Macaroons, where chewy coconut meets tart raspberries and smooth chocolate. These macaroons transform a classic treat into a delightful experience, perfect for any occasion. Learn about the essential ingredients and detailed preparation steps to create these scrumptious bites. With simple instructions and a little love, you can impress friends and family with these vibrant, satisfying desserts that are as beautiful as they are delicious. Enjoy the fusion of flavors and make memories with every bite!
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Ingredients
  

2 ½ cups unsweetened shredded coconut

1 cup sweetened condensed milk

1 teaspoon pure vanilla extract

½ teaspoon almond extract

1 cup fresh raspberries (or freeze-dried for a crunchier texture)

1 ½ cups semi-sweet chocolate chips (for dipping)

Sea salt (for sprinkling)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper to prevent sticking.

    Mix Ingredients: In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and almond extract. Stir until all the coconut is evenly coated with the mixture.

      Fold in Raspberries: Gently fold in the fresh raspberries, being careful not to crush them too much. If using freeze-dried raspberries, crush them slightly before mixing in.

        Form Macaroons: Using a tablespoon (or a small cookie scoop), scoop out the mixture and form small mounds on the prepared baking sheet, spaced about an inch apart. You should get approximately 18-20 macaroons.

          Bake: Bake in the preheated oven for 18-20 minutes or until the tops are golden brown. Keep an eye on them to prevent over-browning.

            Cool Down: Remove the baking sheet from the oven and let the macaroons cool on the sheet for about 10 minutes before transferring them to a wire rack to cool completely.

              Melt Chocolate: While the macaroons are cooling, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.

                Dip Macaroons: Once the macaroons have cooled, dip the bottoms into the melted chocolate, allowing any excess to drip off. Place the dipped macaroons back on the parchment-lined baking sheet.

                  Chill and Finish: Sprinkle a tiny pinch of sea salt on top of each macaroon and place the sheet in the fridge for about 30 minutes to set the chocolate.

                    Serve or Store: Enjoy your Raspberry Coconut Bliss Macaroons immediately or store them in an airtight container in the fridge for up to a week.

                      Prep Time, Total Time, Servings: 20 min | 40 min | 18-20 servings