Preheat oven to 350 degrees.
Combine coconut, granulated sugar, egg white, and salt in a food processor and pulse until combined, scraping down sides of bowl, if necessary. Add raspberries and pulse until just incorporated. (Do not overprocess.)
Scoop mounds of coconut mixture 1 inch apart onto a parchment-lined baking sheet, using a 1/2-ounce (1 1/4-inch) ice cream scoop or a tablespoon to form small mounds.
Bake until macaroons are lightly golden, 28 to 30 minutes, rotating baking sheet halfway through. Transfer macaroons to a wire rack and let cool.
Place chocolate in a bowl set over a saucepan of simmering water and stir until melted. Add coconut oil, stirring until combined, then remove from heat.
Dip bottoms of macaroons in chocolate or completely cover with chocolate, transferring as dipped to a wax-paper-lined rimmed baking sheet. Garnish as desired while still warm, then refrigerate until firm, at least 30 minutes and up to 1 day. Serve chilled.