This year for Easter, I wanted to make something pretty. I came across a recipe in a Martha Stewart magazine for pretty pink chocolate-dipped raspberry macaroons, and so I said YES and looked no further. You might be wondering why then this is titled "Blackberry Macaroons" and so I will tell you that I refuse to pay $5.00 for a tiny little pint of raspberries, especially when I can get blackberries for $3.00! I eventually would love to try these with raspberries in the summer when they are a bit cheaper, but for now I was perfectly pleased with my blackberry substitution experiment. And anyways, these turned out to be a very lovely shade of purple, which is second best to pink.
Adapted from Martha Stewart.
Ingredients: 2 c. dried sweetened flaked coconut 3 tbsp. granulated sugar 1 large egg white pinch of salt 1/2 c. fresh blackberries 6 oz. semisweet chocolate chips
Directions: Preheat your oven to 350° F. Combine coconut, granulated sugar, egg white, and salt in a food processor and pulse until combined, scraping down sides of bowl as necessary. Add blackberries and pulse until just incorporated (do not overprocess!).
Scoop mounts of coconut mixture 1 inch apart onto a parchment-lined baking sheet. Use a cookie scoop or tablespoon to form the small mounds. Bake until macaroons are lightly golden, about 25-28 minutes (more or less depending on your oven, so watch them carefully). Rotate the baking sheet halfway through. Then transfer the macaroons to a wire rack to cool.
Meanwhile, place the chocolate chips in a microwave bowl. Microwave first for 30 seconds, then stir, then microwave at 10 second intervals until it melts (stirring between each interval). Use a fork or your hands to dip the bottoms (or the whole thing!) of the macaroons into the chocolate. Transfer them to a wax-paper-lined sheet or container. Refrigerate until firm, at least 30 minutes or overnight. Serve them chilled and enjoy eating something pretty.