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If you’re searching for a truly delightful treat that combines chewy, coconutty goodness with the luxurious touch of rich chocolate, look no further than Elsa’s Chocolate Dipped Macaroons Recipe. These macaroons are a mouthwatering celebration of texture and flavor, where the tender, sweet coconut base meets a smooth bittersweet chocolate dip that simply melts in your mouth. Whether you’re baking for a crowd or treating yourself to a batch of homemade indulgence, this recipe delivers a fantastic balance of sweetness, aroma, and that irresistible homemade charm you just can’t beat.
Ingredients You’ll Need
With just a handful of carefully chosen ingredients, Elsa’s Chocolate Dipped Macaroons Recipe is simple yet packed with flavor. Each component plays a key role in creating the perfect texture, taste, and look, ensuring your batch comes out beautifully every time.
- 12 ounces sweetened flaked coconut, divided: Adds that wonderful chewy texture and tropical coconut flavor.
- 2/3 cup confectioners’ sugar: Sweetens the mixture subtly and helps with smoothness.
- 1/4 cup plus 1 tablespoon cream of coconut: Brings moistness and a luscious, creamy depth.
- 2 1/2 tablespoons cream cheese (or Neufchâtel cheese): Enhances creaminess and adds a slight tang to balance the sweetness.
- 2 tablespoons coconut flour: Absorbs moisture and helps bind the macaroons for a perfect shape.
- 1 large egg white: Binds the ingredients together for structure and a light lift.
- 1/2 teaspoon pure vanilla extract: Infuses a warm, inviting aroma and flavor.
- Pinch of sea salt: Elevates the sweetness and deepens the chocolate’s richness.
- 6 ounces bittersweet chocolate (or semisweet chocolate): For dipping, adding a decadent finish that contrasts beautifully with the coconut.
How to Make Elsa’s Chocolate Dipped Macaroons Recipe
Step 1: Prepare Your Oven and Baking Sheets
Preheat your oven to 325°F and position racks in the upper and lower thirds of your oven. Line two baking sheets with parchment paper to ensure your macaroons bake evenly and don’t stick. This simple prep step makes cleanup a breeze and guarantees your sweets come off perfectly.
Step 2: Blend the Coconut and Sugar
Place two-thirds of the flaked coconut (approximately 7 ounces) and the confectioners’ sugar into a food processor. Pulse for about 30 seconds to finely chop the coconut, releasing its fresh aroma and creating a finer texture that’s integral for mixing later. This step is key for a creamy macaroon base.
Step 3: Combine the Remaining Ingredients
Add the cream of coconut, cream cheese, coconut flour, egg white, vanilla extract, and sea salt to the processor. Whirl everything together until the coconut is well chopped and the batter reaches a smooth, creamy consistency. Be sure to scrape the sides once during blending to incorporate it all evenly. This luscious mixture is the heart of your macaroons.
Step 4: Form and Coat the Macaroons
Pour the remaining 5 ounces of flaked coconut into a medium bowl. Drop a generous tablespoon of dough into the coconut, gently tossing it to coat. Roll each portion into a ball between your palms, then roll it again in the coconut for an extra layer of texture. Place the coated balls on your prepared baking sheets about half an inch apart. These macaroons hold their shape nicely, so spacing is easy!
Step 5: Bake to Perfection
Pop the trays into the oven and bake for 25 to 30 minutes, switching their positions halfway to ensure both trays brown evenly. Keep an eye out for a golden hue around the edges and tops — that’s your cue they’re perfectly baked. When done, transfer the macaroons on the parchment paper to cooling racks to cool completely before the indulgent chocolate dip.
Step 6: Melt and Dip the Chocolate
Break your chocolate into small chunks and gently melt it using a double boiler or in short bursts in the microwave, stirring frequently to avoid burning. Let the melted chocolate cool slightly until it thickens to about the consistency of sour cream, which helps it cling beautifully to the macaroon edges.
Step 7: Coat the Macaroons with Chocolate
Line a baking sheet with waxed or parchment paper. Holding each cookie by the top, dip the bottom into the chocolate, letting it coat about half an inch up the side for that perfect, elegant finish. Place the dipped macaroons on the lined sheet and chill in the fridge for an hour to let the chocolate set firmly. Now they’re ready for the grand finale.
How to Serve Elsa’s Chocolate Dipped Macaroons Recipe
Garnishes
For an extra special touch, sprinkle a few macaroons with flaky sea salt right after dipping but before the chocolate sets. It adds a surprising pop of flavor that highlights the bittersweet chocolate. You might also dust some with a fine dusting of cocoa powder or crushed toasted coconut for extra visual appeal and texture.
Side Dishes
Elsa’s Chocolate Dipped Macaroons Recipe pairs fantastically with a warm cup of coffee, rich black tea, or even a cold glass of milk. For a more novel pairing, try serving alongside fresh berries or a scoop of vanilla ice cream to complement the coconut and chocolate in a refreshing way.
Creative Ways to Present
Arrange these macaroons on a decorative platter with some fresh mint leaves and edible flowers to elevate their look for a party or holiday gathering. For gifting, stack them in a pretty box layered with parchment paper, tied with a ribbon — nothing says you care quite like beautifully presented homemade goodies.
Make Ahead and Storage
Storing Leftovers
Elsa’s Chocolate Dipped Macaroons Recipe keeps wonderfully in an airtight container in the refrigerator for up to two weeks. This ensures the chocolate stays firm and the coconut remains fresh and chewy, making it easy to indulge whenever a sweet craving strikes.
Freezing
You can freeze these macaroons by placing them in a single layer on a baking sheet until firm, then transferring them to a freezer-safe container. Frozen macaroons last up to three months and thaw quickly at room temperature, so they’re perfect for planning ahead for parties or gifts.
Reheating
If you prefer your macaroons slightly warm, simply let them come to room temperature or microwave them gently for 10 to 15 seconds. Avoid overheating, as this could melt the chocolate coating. Enjoying these just a little warm brings out the rich coconut aroma and deepens the chocolate flavor beautifully.
FAQs
Can I use unsweetened coconut instead of sweetened in Elsa’s Chocolate Dipped Macaroons Recipe?
Yes, you can substitute unsweetened coconut, but you might want to increase the confectioners’ sugar slightly to balance the sweetness, as the recipe is designed with sweetened coconut in mind.
Is cream of coconut the same as coconut milk?
Not quite. Cream of coconut is thicker and sweeter, often used in desserts and cocktails, while coconut milk is more liquid and less sweet. For this recipe, the cream of coconut adds that necessary creamy sweetness and moisture.
Can I make these macaroons vegan?
To adapt Elsa’s Chocolate Dipped Macaroons Recipe to vegan preferences, try using a flax egg instead of the egg white and opt for dairy-free cream cheese and vegan chocolate. The textures may vary slightly but still result in a tasty treat.
Why do I need to finely chop the coconut in the food processor?
Chopping the coconut helps create a creamier batter that sticks together well, preventing dry or crumbly macaroons. It also releases more coconut flavor throughout.
How do I prevent the chocolate from getting too thin when melting?
Melt chocolate gently over simmering water or in brief microwave bursts, stirring often. Let it cool a bit before dipping so it thickens to the right consistency for coating without running off.
Final Thoughts
From the first bite to the last, Elsa’s Chocolate Dipped Macaroons Recipe is an absolute crowd-pleaser that feels both nostalgic and luxurious. The blend of chewy coconut, creamy richness, and that decadent chocolate coating makes it hard to stop at just one. I wholeheartedly encourage you to try this recipe — whether you’re an experienced baker or a passionate beginner, these macaroons will quickly become one of your dessert favorites.
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Print
Elsa’s Chocolate Dipped Macaroons Recipe
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 5 minutes plus 1 hour chilling time
- Yield: 20 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Elsa’s Chocolate Dipped Macaroons are chewy, coconut-rich treats with a smooth, creamy base and a decadent bittersweet chocolate coating. These delightful macaroons combine the tropical flavor of coconut with the indulgence of melted chocolate, making them perfect for holiday celebrations or any sweet craving. Crispy on the outside and moist inside, they’re easy to prepare and serve as an elegant dessert or snack.
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 Dip
- 6 ounces bittersweet chocolate (or semisweet chocolate)
Instructions
- Preheat the oven: Set your oven to 325°F (163°C) and position the racks in the upper and lower thirds. Line two baking sheets with parchment paper to prepare for baking the macaroons.
- Prepare the coconut mixture: In a food processor, combine 2 2/3 cups (7 ounces) of the flaked coconut and confectioners’ sugar. Process for 30 seconds until well mixed. Add the cream of coconut, cream cheese, coconut flour, egg white, vanilla extract, salt, and the remaining flaked coconut. Continue processing until the coconut is finely chopped and the batter is creamy, scraping down the sides once to blend everything evenly.
- Form the macaroons: Pour the remaining 1 3/4 cups (5 ounces) of flaked coconut into a medium bowl. Drop generous tablespoonfuls of dough into the coconut bowl and gently toss to coat. Roll coated dough into balls between your palms, then roll again in the coconut. Space them about 1/2 inch apart on the prepared baking sheets, knowing they will not spread much during baking.
- Bake the macaroons: Bake the cookies for 25 to 30 minutes, switching the position of the baking sheets halfway through to ensure even baking. Bake until the macaroons are golden around the edges and tops. Remove and slide the parchment paper with cookies onto a cooling rack to cool completely.
- Melt the chocolate: Chop the bittersweet chocolate into small pieces and place them in a heatproof bowl over simmering water to melt, stirring occasionally until smooth. Alternatively, melt in a microwave-safe bowl using 20-second bursts, stirring until fully melted. Allow the melted chocolate to cool to a creamy, sour cream-like consistency if it’s too runny.
- Dip the macaroons: Line another baking sheet with waxed or parchment paper. Holding one cooled macaroon by the top, dip the bottom about 1/2 inch into the melted chocolate. Place the dipped macaroon on the prepared sheet. Repeat with remaining cookies. Chill in the refrigerator for 1 hour to allow the chocolate to set.
- Storage: Store the chocolate-dipped macaroons in an airtight container, chilled, for up to 2 weeks to maintain freshness and texture.
Notes
- Use unsweetened flaked coconut for a less sweet version, adjusting sugar accordingly.
- If cream of coconut is unavailable, substitute with coconut milk and additional sugar, but texture may vary.
- Neufchâtel cheese can be used instead of cream cheese for a lower-fat option.
- Make sure to cool the melted chocolate to a thick consistency before dipping to ensure it adheres well and doesn’t run off.
- Chilling the dipped macaroons overnight will deepen the chocolate flavor and improve texture.
- These macaroons are naturally gluten-free due to the coconut flour and coconut base.
