If you have a sweet tooth and love the tropical, chewy goodness of coconut paired with silky smooth chocolate, then you are going to adore Elsa’s Chocolate Dipped Macaroons Recipe. This delightful treat combines the perfect amount of crisp edges and chewy centers, all enrobed in rich, luscious chocolate for an irresistible bite. Whether you’re baking for a cozy afternoon snack, holiday celebrations, or to impress your guests, these macaroons bring a heartwarming flavor and a stunning finish that’s sure to become a beloved favorite in your baking repertoire.
Ingredients You’ll Need
Simple, wholesome ingredients form the backbone of Elsa’s Chocolate Dipped Macaroons Recipe. Each component plays a crucial role, from the sweet shredded coconut that gives the macaroons their signature texture, to the chocolate that adds a decadent touch of richness.
- 3 cups sweetened shredded coconut: This is the star ingredient, giving your macaroons that wonderful chewiness and tropical flavor.
- 4 large egg whites: They bind everything together and create that light, airy texture inside.
- ¾ cup granulated sugar: Adds the perfect amount of sweetness to balance the coconut’s natural flavor.
- 1 teaspoon pure vanilla extract: Enhances the overall warmth and depth of flavor.
- ¼ teaspoon almond extract (optional): Provides a subtle nutty aroma that complements the coconut beautifully.
- ¼ teaspoon salt: A pinch to elevate all the other flavors.
- 6 ounces semi-sweet or dark chocolate (chopped or chips): For dipping, adding a rich contrast to the sweet, chewy base.
- 1 teaspoon coconut oil (optional): Helps achieve a smoother, glossier chocolate coating.
How to Make Elsa’s Chocolate Dipped Macaroons Recipe
Step 1: Prepare Your Oven and Baking Sheets
Start by heating your oven to 325°F and lining two baking sheets with parchment paper. This ensures your macaroons won’t stick and will bake evenly, giving you that perfect golden bottom and toasted top.
Step 2: Mix the Macaroon Batter
In a large bowl, combine the shredded coconut, egg whites, sugar, vanilla extract, almond extract if you’re using it, and salt. Stir everything together until the mixture is nicely sticky and well blended. This gooey texture is essential for shaping your macaroons.
Step 3: Shape the Macaroons
Using a small cookie scoop or a tablespoon, form the mixture into mounds. Space them about an inch apart on the parchment-lined baking sheets so they have room to bake without sticking together.
Step 4: Bake Until Golden
Bake your macaroons for 20 to 25 minutes. You’re looking for bottoms that are a lovely golden color and tops that are lightly toasted. The smell alone will start to make your mouth water!
Step 5: Cool Completely on a Wire Rack
Once out of the oven, transfer your macaroons to a wire rack to cool completely. This step is crucial before dipping them in chocolate to avoid melting.
Step 6: Melt the Chocolate
While the macaroons cool, melt your chocolate and optional coconut oil in a heatproof bowl set over simmering water, or gently microwave in 30-second bursts, stirring frequently until the chocolate is smooth and glossy.
Step 7: Dip and Chill
Dip the bottoms of each macaroon into the melted chocolate, letting the excess drip off. Place them back on the parchment and pop them into the fridge for 15 to 20 minutes until the chocolate sets beautifully.
How to Serve Elsa’s Chocolate Dipped Macaroons Recipe
Garnishes
For an extra special touch, drizzle leftover melted chocolate over the tops or sprinkle a pinch of flaky sea salt while the chocolate is still wet. This adds an elegant finish and a lovely mix of sweet and salty flavors that make each bite memorable.
Side Dishes
These macaroons pair wonderfully with a cup of rich coffee, a bold espresso, or even a creamy hot chocolate. If you’re serving them with tea, try a floral or fruity brew to complement the coconut and chocolate flavors.
Creative Ways to Present
Arrange your chocolate-dipped macaroons in a decorative tin lined with parchment paper for gifting or serving at parties. You can also stack them on a tiered dessert tray for a charming display that will wow your guests and invite compliments.
Make Ahead and Storage
Storing Leftovers
Store any leftover macaroons in an airtight container at room temperature for up to 5 days. If you want to keep them fresh longer, refrigeration is a great option, especially in warmer climates where the chocolate coating could soften.
Freezing
Elsa’s Chocolate Dipped Macaroons Recipe freezes beautifully. Place them in a single layer on a baking sheet to freeze first, then transfer to a freezer-safe container or bag for up to 3 months. Thaw at room temperature when you’re ready to enjoy.
Reheating
To revive the fresh-baked texture, warm macaroons in a low oven (around 300°F) for 5 minutes or so. Avoid microwaving as it can make them too soft or soggy, but a quick gentle reheating will bring back that delightful chew and chocolate snap.
FAQs
Can I use unsweetened coconut instead of sweetened?
Absolutely! Using unsweetened coconut will give a less sweet macaroon, so you might want to add a little extra sugar to balance the flavors. Both varieties work beautifully depending on your sweetness preference.
What kind of chocolate is best for dipping?
Semi-sweet or dark chocolate is ideal because it adds a lovely richness that contrasts nicely with the sweet coconut. Milk chocolate works too if you prefer something sweeter and creamier.
Can I make these macaroons vegan?
Traditional macaroons rely on egg whites for structure, but you can experiment with aquafaba (chickpea water) as a vegan substitute for egg whites. It may require some trial to get the texture just right.
Why add coconut oil to the chocolate?
The coconut oil smooths out the melted chocolate, making it shinier and easier to dip. It also helps the chocolate set with a lovely glossy finish.
Are these macaroons gluten-free?
Yes, they are naturally gluten-free since they don’t contain any flour. Just be sure your shredded coconut and chocolate haven’t been cross-contaminated if you need to be strict about gluten.
Final Thoughts
Trust me, once you try Elsa’s Chocolate Dipped Macaroons Recipe, it will quickly become one of your go-to treats for sharing and indulging. Their simple ingredients, delightful texture, and that irresistible chocolate finish make them a true crowd-pleaser. So grab your bowl, get baking, and enjoy every chewy, chocolatey moment!
Print
Elsa’s Chocolate Dipped Macaroons Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 24 macaroons
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Elsa’s Chocolate Dipped Macaroons are delightful gluten-free coconut treats perfect for the holidays or any occasion. These chewy macaroons are baked to golden perfection, then dipped in rich semi-sweet chocolate for an indulgent finish.
Ingredients
Macaroon Base
- 3 cups sweetened shredded coconut
- 4 large egg whites
- ¾ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon almond extract (optional)
- ¼ teaspoon salt
Chocolate Dip
- 6 ounces semi-sweet or dark chocolate (chopped or chips)
- 1 teaspoon coconut oil (optional, for smoother chocolate)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Ingredients: In a large mixing bowl, combine the shredded coconut, egg whites, sugar, vanilla extract, almond extract (if using), and salt. Stir thoroughly until the mixture is sticky and well combined to form the macaroon batter.
- Shape Macaroons: Use a small cookie scoop or a tablespoon to form mounds of the batter, placing each about 1 inch apart on the prepared baking sheets to allow even baking and spreading.
- Bake: Place the trays in the oven and bake for 20–25 minutes or until the bottoms turn golden brown and the tops are lightly toasted, indicating they are cooked through but still chewy.
- Cool: Remove the macaroons from the oven and transfer them carefully to a wire rack to cool completely before dipping to ensure the chocolate adheres properly and doesn’t melt off.
- Melt Chocolate: While the macaroons cool, melt the chopped chocolate with coconut oil (if using) in a heatproof bowl over simmering water or microwave in 30-second bursts, stirring until smooth and glossy.
- Dip Macaroons: Dip the bottom of each cooled macaroon into the melted chocolate, allowing excess chocolate to drip off. Place each dipped macaroon back onto the parchment-lined baking sheets.
- Set Chocolate: Chill the chocolate-dipped macaroons in the refrigerator for 15–20 minutes to let the chocolate harden and set for a perfect finish.
Notes
- For a festive touch, drizzle extra chocolate over the tops or sprinkle with sea salt before chilling for added flavor and presentation.
- Store macaroons in an airtight container at room temperature for up to 5 days or refrigerate to keep them fresh longer.
- If you prefer a stronger almond flavor, do not skip the almond extract.
- Use parchment paper to prevent sticking and ease cleanup after chocolate dipping.
