These delicate chocolate coconut macaroons dotted with fresh raspberries are refined sugar-free, gluten-free, and absolutely delicious. They make a perfect guilt-free treat for Passover, Easter, or any special occasion.
Full disclosure: you can’t actually drink these macaroons out of espresso cups, but they sure look adorable displayed in them. I couldn’t resist using my new pastel props — they’re spring-perfect and match my blog colors, so into the cups they went.
More importantly: you’re going to love these macaroons. Traditional macaroons can be overly sweet and hard to resist, but this refined sugar-free version satisfies that craving without the sugar overload. If you can stop at one, you deserve a medal — for the rest of us, these healthier macaroons are a welcome compromise.
These macaroons are naturally gluten-free and sweetened with maple syrup and a touch of honey. They keep the classic texture you want — crisp on the outside and tender inside — and are enhanced with fresh raspberries and a dark chocolate drizzle. The fruit adds freshness and a pop of color while the chocolate gives a decadent finish. Enjoy!
If you try this Raspberry Chocolate Coconut Macaroon recipe, please rate it and share your experience in the comments — I love hearing from you!
Chocolate and Raspberry Coconut Macaroons
These dainty chocolate coconut macaroons dotted with fresh raspberries are refined sugar-free, gluten-free and simply delicious. They make a lovely, lighter treat for Easter, Passover, or any time you want a sweet bite without refined sugar.
Treat
American
chocolate coconut, coconut macaroons, Easter, edible gifts, gluten-free sweets, homemade treats, refined-sugar free
Ingredients
- 4 egg whitesfrom extra large eggs
- 2 tsp pure vanilla extract
- ½ tsp almond extract
- 4 tbsp maple syrup
- 2 tbsp honey
- 3 cups unsweetened shredded coconut
- 6 oz fresh raspberries, quartered170 g; avoid frozen
- 3 oz 75% dark chocolate85 g, chopped
Instructions
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Preheat the oven to 325°F (160°C). Line a large baking sheet with parchment paper.
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In a bowl combine egg whites, vanilla, almond extract, maple syrup, and honey. Using a hand mixer with a whisk attachment, beat on medium until the mixture doubles in volume, about 2–3 minutes.
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Add the shredded coconut and whisk until well combined and the coconut has absorbed most of the moisture, about 1 minute.
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Gently fold in the quartered raspberries with a spatula, distributing them without crushing.
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Spoon rounded tablespoons (or use a cookie scoop) of the mixture, compacting each mound so it holds together, and place them on the prepared sheet.
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Bake for 10 minutes, rotate the pan, then bake another 13 minutes or until the tops are lightly golden.
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While the macaroons bake, melt the chocolate in a microwave in short bursts or over a double boiler until smooth.
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Remove the macaroons from the oven and let them cool on the sheet to crisp up.
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Drizzle the cooled macaroons with melted chocolate using a teaspoon and allow the chocolate to set.
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Store them uncovered or loosely covered if you want to preserve the crisp exterior; avoid airtight containers for best texture.
Recipe Notes
To make these macaroons completely sugar-free, substitute dark chocolate with coconut-oil-based chocolate or make your own by combining equal parts coconut oil and cocoa powder with a little honey (optional). Warm gently over low heat, whisk until smooth and glossy, then cool slightly before using.