If you have a sweet tooth and a love for coconut, you are absolutely going to fall head over heels for Elsa’s Chocolate Dipped Macaroons Recipe. These little treats are a perfect harmony of chewy coconut goodness and rich bittersweet chocolate, dipped just right to give that extra indulgent touch. Whether you’re making them for a special occasion, a teatime snack, or just a cozy night in, this recipe brings together simple ingredients into irresistible cookies that feel both decadent and comforting. Trust me, once you try Elsa’s Chocolate Dipped Macaroons Recipe, it will become one of your go-to desserts that you’ll want to share with everyone you care about.
Ingredients You’ll Need
The magic behind Elsa’s Chocolate Dipped Macaroons Recipe lies in the simplicity and quality of the ingredients. Each one brings something unique to the table, from the sweet chewiness of coconut to the luscious creaminess of cream cheese, and of course, the luxurious chocolate finish that makes every bite divine.
- 12 ounces sweetened flaked coconut, divided: This provides that essential chewy texture and heavenly coconut flavor that is the star of the show.
- 2/3 cup confectioners’ sugar: Adds the perfect level of sweetness and a silky smoothness to the dough.
- 1/4 cup plus 1 tablespoon cream of coconut: Enhances the moistness and coconut richness for a luscious bite.
- 2 1/2 tablespoons cream cheese (or Neufchâtel cheese): Brings a subtle tang and creamy texture that balances the sweetness beautifully.
- 2 tablespoons coconut flour: Helps bind the mixture and intensify the coconut flavor without weighing it down.
- 1 large egg white: Acts as a natural binder, giving the macaroons their chewy yet sturdy structure.
- 1/2 teaspoon pure vanilla extract: Adds a warm, fragrant depth to the cookie batter.
- Pinch of sea salt: Enhances all the flavors, especially cutting through the sweetness to keep things balanced.
- 6 ounces bittersweet chocolate (or semisweet chocolate): The crowning glory for dipping your macaroons—rich, slightly bitter, and totally addictive.
How to Make Elsa’s Chocolate Dipped Macaroons Recipe
Step 1: Prepare the Oven and Baking Sheets
Start by heating your oven to 325°F, placing the racks in both the upper and lower thirds of the oven. Line two baking sheets with parchment paper to ensure your macaroons bake evenly and don’t stick, setting the stage for perfect cookies.
Step 2: Blend the Coconut and Sugar
Place 2 2/3 cups (7 ounces) of the flaked coconut along with the confectioners’ sugar into a food processor. Whirl this mixture for about 30 seconds until the coconut starts to break down slightly—it’s the first step to creating that creamy batter texture you want.
Step 3: Add the Wet Ingredients and Remaining Dry Ingredients
Next, add the cream of coconut, cream cheese, coconut flour, egg white, vanilla extract, and a pinch of sea salt to the food processor. Whirl everything together until the coconut is finely chopped and the mixture is smooth and creamy. Remember to scrape down the sides once during blending to make sure everything mixes evenly.
Step 4: Coat and Shape the Macaroons
Pour the remaining 1 3/4 cups (5 ounces) of flaked coconut into a medium bowl. Using a tablespoon, scoop generous portions of dough into this coconut and toss gently to coat. Roll the dough between your palms to form balls, then roll them again in the coconut before setting them on your lined baking sheets. Space the cookies about half an inch apart; little tip—they won’t spread much as they bake, so keep them cozy but not too crowded.
Step 5: Bake Until Golden and Perfect
Bake for 25 to 30 minutes, switching the position of your baking sheets halfway through to ensure even cooking. You’re looking for a gorgeous golden color around the tops and edges. Once done, slide the parchment along with the macaroons onto a cooling rack so they can cool completely before the chocolate fun begins.
Step 6: Melt the Chocolate
Break your bittersweet chocolate into chunks and place them in a heatproof bowl over a pot of simmering water. Stir gently until melted and smooth. If the chocolate feels too runny, let it cool until it thickens slightly to the consistency of sour cream—that makes dipping much easier. Alternatively, you can melt the chocolate in the microwave in short 20-second bursts, stirring in between.
Step 7: Dip, Chill, and Set
Line another baking sheet with waxed or parchment paper for drying. Holding each macaroon by the top, dip the bottoms into the melted chocolate, coating about half an inch up the side. Set them on the prepared sheet and chill in the fridge for an hour so the chocolate sets beautifully, giving you those satisfying snap-and-chew bites.
How to Serve Elsa’s Chocolate Dipped Macaroons Recipe
Garnishes
To elevate your Elsa’s Chocolate Dipped Macaroons Recipe presentation, consider sprinkling flaky sea salt over the just-dipped chocolate before it sets. It adds a lovely contrast and a burst of flavor. You can also dust them lightly with cocoa powder or drizzle a little white chocolate for a festive look.
Side Dishes
These macaroons are utterly delightful on their own, but if you want to pair them, try serving alongside a cup of rich espresso or fragrant Earl Grey tea. A scoop of vanilla ice cream or a fresh fruit salad can also perfectly compliment the chewy texture and chocolate coating.
Creative Ways to Present
Arrange your macaroons on a pretty platter with some tropical flowers or mint leaves for a colorful, eye-catching display. You can also stack them in small towers tied with ribbon for gift-giving or party favors. Personalize them by dipping some in white chocolate or adding chopped nuts to the coating for variety.
Make Ahead and Storage
Storing Leftovers
Elsa’s Chocolate Dipped Macaroons Recipe stores wonderfully in the fridge. Keep them chilled in an airtight container, and they’ll stay fresh and chewy for up to two weeks, making them a perfect make-ahead treat.
Freezing
You can freeze these macaroons if you want to save them for longer. Place them in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe bag or container. When wrapped well, they can last up to three months, preserving that delicious coconut texture.
Reheating
To enjoy frozen or refrigerated macaroons, bring them to room temperature or warm gently in a low oven for a few minutes. This warms the chocolate slightly and revives their chewy softness without compromising flavor or texture.
FAQs
Can I use unsweetened coconut instead of sweetened?
Yes! Using unsweetened flaked coconut is possible if you prefer less sweetness, but you may want to increase the confectioners’ sugar slightly to balance the flavors. The texture will still be wonderfully chewy and rich.
What if I don’t have cream of coconut? Can I substitute it?
Cream of coconut is sweeter and thicker than regular coconut milk. If you don’t have it, a blend of coconut milk and a little sugar could work, but it might slightly alter the consistency and flavor. Adding a little extra coconut flour can help maintain the texture.
Can I use milk chocolate instead of bittersweet chocolate?
You can, but bittersweet or semisweet chocolate is recommended to provide a nice contrast to the sweeter coconut filling. Milk chocolate will make the overall taste sweeter and less complex, which some might still enjoy very much.
Is it necessary to chill the macaroons after dipping?
Chilling is important because it helps the chocolate set properly, giving that satisfying snap and smooth finish. If you skip this step, the chocolate may remain soft and messy, making the macaroons harder to handle and enjoy.
Are these macaroons gluten-free?
Yes! Elsa’s Chocolate Dipped Macaroons Recipe is naturally gluten-free since it doesn’t use wheat flour, only coconut flour. Just be sure your other ingredients, especially chocolate, are labeled gluten-free to avoid cross-contamination.
Final Thoughts
There’s something incredibly joyful about making and sharing Elsa’s Chocolate Dipped Macaroons Recipe. It’s a delightful mix of simple ingredients turning into a spectacularly tasty treat that feels like a warm hug with every bite. Whether you’re surprising friends, celebrating a special moment, or just craving a sweet escape, this recipe promises a little bit of magic and a whole lot of yum. Go on, treat yourself—and those around you—to these fantastic macaroons today!
Print
Elsa’s Chocolate Dipped Macaroons Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 55 minutes
- Yield: 20 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Elsa’s chocolate dipped macaroons are chewy, coconut-rich cookies coated with luscious bittersweet chocolate. These delightful treats combine sweetened flaked coconut, cream of coconut, and cream cheese for a creamy texture, then are dipped in melted chocolate for an indulgent finish. Perfect for cookie lovers and coconut fans, they offer a balance of sweet and slightly bitter notes with a satisfying crunch.
Ingredients
Macaroons
- 12 ounces sweetened flaked coconut, divided
- 2/3 cup confectioners’ sugar
- 1/4 cup plus 1 tablespoon cream of coconut
- 2 1/2 tablespoons cream cheese (or Neufchâtel cheese)
- 2 tablespoons coconut flour
- 1 large egg white
- 1/2 teaspoon pure vanilla extract
- Pinch of sea salt
Chocolate Coating
- 6 ounces bittersweet chocolate (or semisweet chocolate)
Instructions
- Preheat Oven: Preheat your oven to 325°F, positioning racks in the upper and lower thirds. Line two baking sheets with parchment paper to prepare for baking.
- Prepare Macaroon Batter: Put 2 2/3 cups (7 ounces) of flaked coconut and confectioners’ sugar into a food processor. Process for 30 seconds. Then add the cream of coconut, cream cheese, coconut flour, egg white, vanilla extract, salt, and remaining flaked coconut. Process until the coconut pieces are finely chopped and the mixture is creamy, scraping down the sides once before finishing.
- Shape Macaroons: Pour the remaining 1 3/4 cups (5 ounces) of flaked coconut into a medium bowl. Using a tablespoon, scoop a generous amount of dough and drop it into the coconut bowl. Gently toss to coat, then roll into a ball between your palms and roll again in the coconut. Place each macaroon on the prepared baking sheets about 1/2 inch apart, as they won’t spread much.
- Bake Macaroons: Bake the macaroons for 25 to 30 minutes, switching the baking sheets’ position halfway through to ensure even baking. The macaroons should be golden around the edges and tops. After baking, slide the parchment with the cookies onto a cooling rack and let cool completely.
- Melt Chocolate: Break or chop the chocolate into small pieces. Melt it using a double boiler method by placing a heatproof bowl over simmering water and stirring until smooth. Alternatively, melt the chocolate in a microwave-safe bowl in 20-second bursts, stirring between each, until just melted. Let the chocolate cool to a consistency similar to sour cream if too liquid.
- Dip Macaroons in Chocolate: Line a baking sheet with waxed or parchment paper. Hold each cooled macaroon by the top and dip the bottom half about 1/2 inch up the sides into the melted chocolate. Place the dipped macaroons on the lined sheet and refrigerate for 1 hour to allow the chocolate to harden.
- Storage: Store the chocolate dipped macaroons chilled in an airtight container. They will keep fresh for up to 2 weeks.
Notes
- Use bittersweet or semisweet chocolate depending on your sweetness preference.
- If cream cheese is not available, Neufchâtel cheese can be used as a substitute.
- Be sure to cool the macaroons completely before dipping in chocolate to prevent melting or softening.
- For best results, chill the dipped macaroons thoroughly to set the chocolate coating firmly before serving.
- These macaroons can be made a day ahead and stored refrigerated.
