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Elsa’s Chocolate Dipped Macaroons Recipe

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4.4 from 72 reviews

  • Author: admin
  • Total Time: 30 minutes
  • Yield: 12 servings 1x
  • Diet: Gluten Free

Description

Elsa’s Chocolate Dipped Macaroons are chewy, coconutty treats crowned with a smooth chocolate coating. These delightful macaroons combine shredded unsweetened coconut with a touch of sweetness and vanilla, baked to golden perfection and then dipped in rich semi-sweet chocolate, creating a perfect balance of flavors and textures. Ideal as a sophisticated snack or a dessert to impress guests, these macaroons are simple to make and utterly delicious.

Ingredients

Scale

Macaroon Base

  • 2 1/2 cups shredded unsweetened coconut
  • 1/4 cup granulated sugar
  • 1/4 tsp salt
  • 2 large egg whites
  • 1 tsp vanilla extract

Chocolate Coating

  • 1/4 cup semi-sweet chocolate chips or chocolate chunks
  • 1 tsp coconut oil (optional, for smoother chocolate coating)

Instructions

  1. Preheat the Oven: Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
  2. Mix the Macaroon Ingredients: In a medium bowl, combine the shredded unsweetened coconut, granulated sugar, salt, egg whites, and vanilla extract. Stir until all ingredients are well incorporated and the coconut is evenly coated with the mixture.
  3. Form the Macaroons: Using a spoon or your hands, scoop the mixture into small mounds approximately 1 1/2 inches in diameter. Place these mounds onto the prepared baking sheet, gently pressing the tops to shape them slightly while ensuring they remain intact for baking.
  4. Bake the Macaroons: Bake the formed macaroons in the preheated oven for 18 to 20 minutes or until they turn golden brown around the edges. Remove the baking sheet from the oven and allow the macaroons to cool on it for about 5 minutes, then transfer them to a wire rack to cool completely.
  5. Prepare the Chocolate Dip: While the macaroons are cooling, melt the semi-sweet chocolate chips together with the optional coconut oil in a heatproof bowl over a double boiler, stirring until smooth. Alternatively, melt the chocolate in the microwave in 30-second intervals, stirring in between, until fully melted and glossy.
  6. Dip the Macaroons: Once the macaroons are completely cooled, dip the bottom half of each macaroon into the melted chocolate, allowing excess chocolate to drip off. Place the chocolate-dipped macaroons back onto the parchment-lined baking sheet to set the coating.
  7. Set the Chocolate: Let the chocolate set at room temperature for about 30 minutes. For quicker setting, place the macaroons in the refrigerator for 10 to 15 minutes until the chocolate hardens.
  8. Serve: After the chocolate coating has fully hardened, serve the macaroons and enjoy these indulgent, sweet treats that perfectly blend coconut and chocolate flavors.

Notes

  • Use unsweetened shredded coconut for the best texture and flavor balance.
  • Coconut oil in the chocolate helps achieve a smoother and shinier coating but is optional.
  • Ensure the macaroons are completely cooled before dipping in chocolate to prevent melting.
  • Store macaroons in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • For a dairy-free version, use dairy-free semi-sweet chocolate chips.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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