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
Scale
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.
