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
Scale
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.
