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[Photograph: Carrie Vasios]

"These taste like a true jam lover made them," said Leandra, thus giving me one of the highest compliments I could hope to achieve. I think what she meant was that these macaroons are very raspberry forward, with a bright, red fruit flavor. (Given that it's winter, I considered using frozen fruit, but I went ahead and splurged on imported fresh raspberries and they turned out great.)

Although raspberry is the dominant flavor, the toasty coconut notes are there, too, and for some added complexity, a drizzle of dark chocolate. The combination of dark chocolate and raspberry was also on my mind given a certain holiday coming up tomorrow, and there's no denying that these pink hued cookies would make a great Valentine's Day gift.

As I've done before, I'd like to tout the virtues of the humble macaroon, with its easy three-step assembly (blitz a bunch of stuff in the food processor, scoop into balls, bake) and chewy texture. If you'd like a higher chocolate to cookie ratio, you can dip the bottoms (or whole tops) of the cookies in chocolate, or, on the other end of the spectrum, easily skip it all together.

Get the Recipe

Raspberry Dark Chocolate Macaroons »

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

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