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White Chocolate Raspberry Macaroons

A fresh twist on a true classic, raspberry & white chocolate coconut macaroons!

Prep:

5

minutes

Cook:

25

minutes

TOtal:

30

minutes

Ingredients

  • 4 egg whites
  • 200gr granulated sugar
  • 200gr grated or shredded coconut
  • 1tsp vanilla
  • Lemon zest
  • 10gr freeze-dried raspberries
  • 70gr white chocolate

Instructions

  1. Preheat your oven to 170C
  2. Place all your ingredients except the chocolate in a bowl and mix until it comes together in a dough
  3. Scoop out your macaroons using an ice cream scooper to create equally sized cookies and place them on a parchment paper lined baking tray 
  4. Bake for 20-25min or until golden brown, baking time might vary depending on the size cookies you make. Once baked, take them out of the oven and let them cool completely
  5. Melt your white chocolate, over an au-bain marie pot
  6. Dip the bottoms of your cooled macaroons in the melted chocolate, to give them a little chocolate feet
  7. Place back on some parchment paper and let the chocolate set completely. Once the chocolate has set, dig in!