Place the raspberries in a saucepan, cover, and cook over a low heat for five to six minutes as the raspberries sweat and soften (don't add water). Tip the raspberries into a sieve set over a bowl, and use the back of a spoon to press the pulp through the sieve – discard the seeds.

Combine the raspberry pulp and cream in the cleaned saucepan and heat gently over a low heat until small bubbles form around the edge of the pan. Remove from the heat and add the chopped chocolate. Stir until the chocolate is melted.

Pour the ganache into a bowl and add the egg yolks, if using, and ground hazelnuts. Stir to combine. Place in the fridge to set for one hour then use a teaspoon to scoop and roll the mixture into small walnut-sized truffles. Mix cocoa powder, icing sugar and raspberry powder on a plate and roll each truffle to coat evenly. Store in an airtight container in the fridge.

Preheat oven to 160 degrees Celsius.

Place the egg white and maple syrup/honey in a bowl and whisk vigorously until foamy, about one minute. Add the coconut, ground nuts, raspberry powder and salt. Mix to a stiff mixture. Use hands to roll into small walnut-sized balls, and arrange on a lined baking tray.

Bake for 15-20 minutes until lightly golden. Cool on a rack then drizzle each macaroon with chocolate raspberry ganache. Extra ganache can be used to make a small batch of truffles. Store macaroons in an airtight container in the fridge.