Recipes: Raspberry Dark Chocolate Macaroons!

Ingredients

• 14 1/2-ounces sweetened shredded coconut
• 4 egg whites
• 1/4 cup sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon vanilla extract
• 1 2/3 cups raspberries
• 1/2 cup sliced almonds
• 4 ounces dark chocolate

Procedures

1. Adjust oven racks to middle and upper positions and preheat oven to 325°F. Line two baking sheets with parchment paper.
   
   
2. In the bowl of a food processor combine coconut, sugar, salt, vanilla, egg whites, and almonds. Pulse to combine, about 8 short pulses. Add raspberries and pulse until evenly distributed, about another 8 pulses. Use a medium size cookie scoop (2 3/4-inch diameter, 1 1/2 Tbsp) to scoop dough and drop it onto the prepared baking sheet in rounded balls. Bake cookies until golden in color and dry to the touch, 30-35 minutes.
   
   
3. Let cookies cool for 5 minutes then transfer to a wire rack to cool completely. Melt chocolate in a double boiler or in the microwave. Drizzle chocolate over cookies and let stand until hardened.
   
   Source: http://www.seriouseats.com/recipes/2013/02/raspberry-coconut-macaroons-with-dark-chocolate-macaroons-recipe.html?ref=vday