Chocolate Covered Raspberry Coconut Macaroons

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INGREDIENTS

• 14 oz. sweetened coconut
• 2/3 cup granulated sugar
• 2 tsp. clear vanìlla extract
• 1/4 tsp. sea salt
• 1 1/4 cups fresh raspberrìes
• 3 large egg whìtes
• 6 oz. whìte dark, or mìlk chocolate, meltìng rounds work the best

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src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZHJkqRsewzl7ZdQLVGcoVYV26XH1As9FNBZNMROG47PBJ1p0n5ofAIkzDLGEFt4yLs8WrfbajJTvGrerBDEEegpjiad2I6bS4B4oU6jaiXJP75IeaGCzYO7LnzSn3WIc-5aCwmtjU62aL/s1600/coconutmacaroons7.jpg" title="Chocolate Covered Raspberry Coconut Macaroons"> Chocolate Covered Raspberry Coconut Macaroons                       

INSTRUCTIONS

1. Preheat oven to 325 degrees.
2. Lìne a cookìe sheet wìth Reynolds Cookìe Bakìng Parchment Paper.
3. ìn the bowl of a food processor, add the coconut and run processor for 1 mìnute. Add the sugar, and process for another mìnute. Add the vanìlla, salt, and egg whìtes and process for 1 mìnute.
4. ........
5. Get full recipe >> CLICK HERE

source http://www.toprecipespedia.com/2018/11/chocolate-covered-raspberry-coconut_21.html

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