Bake in preheated oven for 15-20 minutes or until coconut is lightly browned.
Remove from oven. While macaroons are still warm, press thumb or end of spoon into top of macaroon to make a well for jam filling.
Gently remove macaroons from pan to cooling rack. Let cool completely.
Melt chocolate in microwave, heating for 30 second increments and stirring until smooth and shiny. Dip bottoms of cooled macaroons into chocolate and place on wax or parchment paper until chocolate sets.
Fill wells of macaroons with a spoon of raspberry jam and serve when chocolate is set.