Chocolate Dipped Raspberry Coconut Macaroons
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 30
  • 2 - 250 g cartons Simply Egg Whites™ or 16 egg whites
  • 2½ cups granulated sugar
  • 1 lb sweetened shredded coconut
  • ¾ cup all-purpose flour, sifted
  • 1 tsp salt
  • 1 cup white chocolate melts
  • 1 small container of raspberries 170g/6 oz
  • Candy sprinkles
  1. Stir the egg whites, raspberries, sugar, coconut, flour and salt in a Dutch oven until combined. Set over medium heat; cook, stirring constantly, for about 7 minutes. Increase the heat to medium-high. Cook, stirring constantly until the mixture is thickened and pulls away from the sides of the pot.
  2. Transfer to a large bowl; cover with plastic wrap and chill for 2 hours. For cooking and chocolate instructions, go to the original recipe at:
  3. Dip one side of each macaroon into the chocolate; transfer to a baking sheet lined with parchment and sprinkle candy sprinkles onto the chocolate before it hardens. Chill until chocolate is set. For storage instructions, view the original recipe.
Recipe by This Lil Piglet at