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Elsa’s Chocolate Dipped Macaroons Recipe

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  • Author: admin
  • 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

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 Coating

  • 6 ounces bittersweet chocolate (or semisweet chocolate)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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Find it online: https://quickpantrymeals.com/elsas-chocolate-dipped-macaroons-recipe/