Chocolate Covered Raspberry Coconut Macaroons

Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.

In a large bowl, whisk egg whites, sugar, vanilla extract, and salt until combined.

Fold in flour and shredded coconut until the mixture is uniform.

Drop tablespoonfuls of the coconut mixture onto the prepared baking sheet.

Make a small indent in the center of each and fill with a teaspoon of raspberry jam.

Bake for 15-18 minutes, until the edges are golden brown.

Allow macaroons to cool completely.

Melt dark chocolate chips and coconut oil together in the microwave, stirring every 30 seconds until smooth.

Dip the bottom of each macaroon into the melted chocolate and place back on parchment paper to set.

Drizzle remaining chocolate over the top of macaroons for extra decadence.

Prep Time: 20 minutes | Cooking Time: 18 minutes | Total Time: 38 minutes

Kcal: 150 kcal per macaroon | Servings: 24 macaroons