Chocolate-Dipped Raspberry Macaroons

We went out of town over the last week and although we only drove up north to the Dakotas, it felt like we were in another world. I guess that’s the point of a vacation…to get away from it all. In my mind a trip to “get away from it all” should include someplace exotic in the destination. You know, like Hawaii? But that said, we did take a break from most everything. And so if things were a little quiet around here, that’s why. But now I’m back and raring to get back in the proverbial saddle. And what am I shooting out of the gates with? Chocolate-Dipped Raspberry Macaroons. Yes, please!

Chocolate-Dipped Raspberry Macaroons are healthy cookies your whole family will enjoy! #vegan #cookies

Do you ever feel like life is full of too many distractions? Steven Pressfield calls this resistance.

Most of us have two lives. The life we live, and the unloved life within us. Between the two stands Resistance.  —Steven Pressfield

I don’t know why the topic of resistance is on my mind right now as I’m returning from vacation. Maybe it’s because my “to do” list is growing and my perceived time to get them done feels diminished.

Maybe it’s because my beloved daughter is leaving for college in two weeks…less than two weeks…and I’m silently distraught with the notion that I won’t be seeing her—even in frantic, rush-through-the-house-like-a-hurricane snippets—on a daily basis.

Moments of anxiousness sends me to the kitchen. I need the physicality of moving around, touching ingredients, taking in the aromas. And I find myself desiring comfort food. Like these Chocolate-Dipped Raspberry Macaroons.

Raspberry Macaroons in process

Or maybe there’s a tad bit of fear threaded through my secret thoughts. What will I do with my life, my time, now that being this child’s mom is not part of my everyday existence?

I don’t mean to be overly dramatic. It’s not as if I won’t see her again; she’s chosen a college nearby. It’s not as if I cease to be her mom; she’s only going to college.

And I’m not worried about empty nesting. I have plenty of passions in my life with my husband, our doggies, tennis, writing, and, of course, sharing recipes with you all.

In fact, I’m going back to school myself. I’m in the midst of Rouxbe’s Plant-Based Pro Certification Course.

I love learning and I feel like this is an investment into the future I want to create for my life. So I am hopeful and optimistic about the future.

Raspberry Macaroons Dipped in Chocolate are vegan and nearly raw. You'll love them!

Saying Goodbye

I guess it’s just the change of it all that’s hard. I remember when Adee was little I took an international class as part of my master’s degree. This class required time abroad, as most international classes do. The morning I was scheduled to leave I woke up to what felt like a panic attack. It felt like I might hyperventilate with every breath. Just the thought of saying goodbye to that sweet child of mine, only a toddler, felt like too much.

I somehow mustered the courage to do the thing I thought I couldn’t—say goodbye—and headed toward the airport. The second my suitcase hit the trunk and we were in the car I started to feel better. And I realized then, it was the “goodbye” that was so hard. I call it the Goodbye Effect.

I love that girl just as fiercely today as I did then so I have a hunch that same Goodbye Effect will be true today. Just in reverse. She will be the one packing her bags, looking toward a new journey. I will be the one left behind.

That means I have to get through these two weeks, and push myself through that one really tough day, and things will get better.

It’s good to have you all…and my kitchen to get me through it. In fact, I’m already beginning to feel slightly hopeful at the idea of making treats to send to Adee in goodie bags. Things like these Chocolate-Dipped Raspberry Macaroons are healthy and a perfect snack she can enjoy and share with her roommates in her dorm.

It’s funny. The first bonding experience we have with our children is through nourishment…food. And it seems like this next phase is the same as well.

So much of our lives is celebrated with food. Let’s make it the good stuff!

Why You’ll Love Chocolate-Dipped Raspberry Macaroons

If, like me, you love comfort food during periods of stress, then these Chocolate-Dipped Raspberry Macaroons might be right up your alley. They’re definitely high on the “fat content” profile thanks to the coconut, coconut oil, and dark chocolate. However, what I love about eating healthy, natural ingredients with high fat content, is that it’s filling.

I do not like being hungry.

Also, I confess that I used to love eating Raspberry Zingers at one point in my life. That was, of course, before I was vegetarian. Believe it or not, those little zingers are not even vegetarian. Clearly I don’t eat them any more, but that doesn’t mean I have to give up the flavors of raspberries combined with coconut.

Ways You Can Adapt This Recipe

I’m all about making a recipe your own. You should feel that way about this Chocolate-Dipped Raspberry Macaroons recipe too. Tweak it here and there to fit your tastes…or your mood. If you’d like some ideas for changing this recipe around, here are some thoughts to get you started:

  • Add some rum to the mix to create a boozy raspberry macaroon
  • I have tried baking these and it creates a nice crispy crust
  • Add cacao nibs to the batter (before dipping in chocolate) to add more crunch
  • Dip the whole macaroon in chocolate, rather than just the base
  • Leave the raspberries out or try different fruit like blackberries

I hope that’s a good start. Play around with this recipe and see what you come up with!

Vegan Chocolate-Dipped Raspberry Macaroons

We hope you love this recipe for Chocolate-Dipped Raspberry Macaroons as much as we do! If you make them, take a photo and share it with me using #namelymarly on Twitter. We love seeing your photos!

Raspberry Macaroons Dipped in Chocolate are vegan and nearly raw. You'll love them!

Chocolate Dipped Raspberry Macaroons

Chocolate-Dipped Raspberry Macaroons are healthy cookies your whole family will enjoy!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: French
Keyword: Chocolate Dipped Raspberry Macaroons
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 40 cookies
Calories: 84kcal
Author: Marly


  • 1 ½ cups almond flour raw almonds ground in a food processor for 15 – 20 seconds,
  • 3 cups shredded coconut unsweetened
  • ½ cup agave nectar or maple syrup,
  • cup coconut oil found in most health food sections,
  • 1 tablespoon vanilla
  • 3-5 raspberries mashed
  • ½ teaspoon sea salt
  • Chocolate Coating:
  • 1 cup chocolate chips dairy-free
  • 1 tablespoon coconut oil


  • Place the almonds in a food processor for several seconds until you’re left with a fine consistency. There may be some courser pieces throughout, but I like the texture they provide.
  • In a large bowl, combine the almond flour and remaining ingredients and stir well to combine.
  • Use a small ice cream scoop or your hands, spoon out rounded balls of the coconut mixture onto a tray or plate. You may need to press the the macaroon balls to get them to stay together. Place the plate in the refrigerator for an hour or two.
  • Mix together one cup of dairy-free chocolate chips and 1 tablespoon of coconut oil and warm over very low heat.
  • Dip the bottom of the refrigerated macaroons in the chocolate and set them out on waxed paper until the chocolate hardens. I speed up this process by putting the waxed paper on a tray and sticking the chocolate-dipped macaroons in the fridge.
  • Once the chocolate is firm, place the macaroons in an air-tight container and keep in the fridge or freeze.
Nutrition Facts
Chocolate Dipped Raspberry Macaroons
Amount Per Serving
Calories 84 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 4g20%
Sodium 49mg2%
Potassium 22mg1%
Carbohydrates 8g3%
Sugar 7g8%
Vitamin A 10IU0%
Vitamin C 0.1mg0%
Calcium 6mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.


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26 Responses to Chocolate-Dipped Raspberry Macaroons

  1. It’s easy to let fear of the unknown take over a situation but I think your goodie bag strategy is a great idea to give you some creative control over things. It also just helps to talk it out, so thanks for sharing it. And thanks for the gorgeous recipe…they look so elegantly yumful! 🙂

    • Thanks for reaffirming that the treats are a good idea to assert some control over the situation. And yes, thanks for listening. It means the world to be able to share and have understanding ears!

    • Celebration is my middle name! Well, not really, but that would be a great middle name…don’t you think!

  2. I love this post! I know just what you are going through, only my youngest just graduated from college last spring…but guess what? She’s just moved into her first apartment only a few miles away, so things sometimes come full circle! I love the cookies, the color is gorgeous. I’m actually working on a version of them now for next week, they’re one of my favorites. Sharing and pinning!

    • Thanks Sue! It’s great to know they can end up close by! I sure like the thought of that. I would love to see your version of these cookies!

    • Thanks, Jessica! I think raspberries add a little something special to just about everything. I’ve even included them in veggie burgers. Crazy, I know!

  3. Aww Marly, you made me cry! It IS hard to say goodbye and its to the way life has been for the past 18+ years… Life is always changing and usually for the better. 🙂 Love these Coconut Macaroons! Our lives just changed for the better too; we passed our coconut food challenge. I can’t wait to try these!

    • Sorry! Didn’t mean to make you cry! But I do appreciate your empathy for my struggle. To be honest, she’s so seldom home right now. It feels like she’s weaning me. How funny is that! So glad you passed on coconut. Bring on the macaroons!

    • I assume you’re referring to the raspberries? If so I sure wish I had a raspberry bush at home. As it is, I’m content to buy them at the store, but I’m happy for people who have the chance to grow them at home!

  4. Your recipe calls for 1 ½ cups almond flour, (raw almonds ground in a food processor for 15 – 20 seconds)
    So, is it 1 1/2 cups AFTER I ground almonds in the food processor?

    • Hi Michelle. That’s correct. 1 1/2 cups of ground almond flour. So when you’re done grinding them, you’re left with 1 1/2 cups. However, this is one of those recipes that has room for making adjustments. If you end up with a little more or a little less, it should be ok.

    • That’s what I use. I find if I increase it by more than 5 raspberries, the mixture is a little too moist and has a harder time sticking together. Let me know how it goes for you!

  5. I made these today! Delish! I used raspberry agave nectar…i think it gave a little extra raspberry kick. This recipe is a keeper.

    • Good catch, Kyle. I oftentimes buy and use flaked coconut and put it through the food processor to make it a finer texture. I adapted the recipe so it’s more clear. Thanks!

  6. just stumbled across your website and I absolutely love it! And I’d like to say, its nice to meet a fellow Marly! (although, my name is spelled slightly different!) haha Cheers!


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