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The inspiration for the combination of chocolate and raspberries comes from my high school days of working at the cutest family owned ice cream parlor. My favorite ice cream treat in between customers was chocolate raspberry ice cream! It just reminds me of those carefree days of Summertime.
4 oz. semi sweet chocolate
3 egg whites
1/4 cup cocoa powder
3/4 cup sugar
1/4 tsp. salt
1 tsp. vanilla extract
2 1/2 cups coconut flakes
6 oz. fresh raspberries
Whisk together egg whites, cocoa powder, sugar, salt and vanilla extract. Stir in coconut and melted chocolate. Finally, add in raspberries and fold into the mixture. The raspberries will crush as you fold it into the batter.
Line baking sheets with wax paper (make sure wax paper doesn’t hang over the cookie sheet or it’ll burn). Place small mounds of batter several inches apart. Bake for 20 minutes at 325 F or until macaroons are shiny. Let stand 10 minutes then remove to a wire rack.
It’s a chocolate summertime delight!
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