• Micah

Raspberry Dark Chocolate Macaroons

Make these Passover friendly coconut macaroons with a hint of tangy raspberry! These gluten raspberry dark chocolate macaroons are the perfect sweet treat, no matter the season.

I'm just going to put this out there. Macaroons and macarons are two different things, and quite frankly, I prefer a big macarOOn over a dainty macaron any day of the week. Sure, macarons are fancy and cute, but a macaroon has a certain something to it. They're hearty, and can be made in any kitchen, with any skill. They are the true MVP of the kitchen, and one of my fave passover desserts.


Raspberry Dark Chocolate Macaroons

Author Micah Siva

Total time: 20 mins

Makes: 12


  • ½ c. unsweetened shredded coconut

  • 3 egg whites

  • 2 tbsp honey

  • ½ tsp vanilla

  • ¼ c. freeze dried raspberries

  • Pinch sea salt

  • Melted dark chocolate for dipping


  1. Preheat oven to 350F (175C). Line a baking sheet with parchment paper.

  2. In a medium bowl, whisk egg whites and honey until foamy.

  3. Add vanilla, salt and coconut, mixing to combine.

  4. Gently mix in raspberries.

  5. Using a Tbsp measure, scoop out macaroon mixture and press firmly into measuring spoon to form

  6. Bake for 10-12 minutes. Let cool, and dip in melted chocolate.

#dairyfree #glutenfree

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