If you’re looking to treat yourself (or share delight with friends and family), Elsa’s Chocolate Dipped Macaroons just might become your signature sweet. These golden coconut beauties are crisp on the outside, tender in the middle, and finished with a decadent layer of chocolate. Whether you’re a novice baker or a seasoned pro, the process for these gluten-free, bite-sized treats is straightforward, satisfying, and beautifully rewarding. Let’s dive right in and make your kitchen smell absolutely wonderful!
Ingredients You’ll Need
It’s truly remarkable how just a handful of pantry staples can create magic. Each ingredient in Elsa’s Chocolate Dipped Macaroons has a purpose, contributing to that perfect blend of chewy, creamy, and chocolaty. Here’s exactly what you’ll need and why you’ll love using them:
- Sweetened shredded coconut: Brings chewy texture and a tropical flavor that’s at the heart of every good macaroon.
- Sweetened condensed milk: Acts as a sweet, sticky binder that gives each bite extra creaminess and richness.
- Vanilla extract: Adds a subtle, aromatic warmth that rounds out all the sweet flavors.
- Large egg whites: Give structure and a delightful lift, making these macaroons light—never dense.
- Salt: Tiny but mighty, a pinch of salt enhances every other flavor and balances the sweetness.
- Semi-sweet chocolate (chopped or chips): Melts into a glossy finish on the bottoms—like a perfectly-sized chocolate-dipped truffle.
How to Make Elsa’s Chocolate Dipped Macaroons
Step 1: Prepare and Preheat
Turn your oven on to 325°F (160°C) and line a baking sheet with parchment paper. This little bit of prep ensures your macaroons won’t stick, and it gives them the perfect surface for even baking. Your kitchen will already start to feel inviting!
Step 2: Mix The Wet Ingredients
In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Stir until everything is evenly moistened—the coconut should glisten and clump together. This sticky mix is the foundation of that perfectly moist interior.
Step 3: Whip The Egg Whites
Grab a separate clean bowl for the egg whites and sprinkle in that dash of salt. Whip with an electric mixer or a good old-fashioned whisk until you see stiff peaks form and the mixture holds its shape. Whipping adds air, making each macaroon light yet satisfyingly chewy.
Step 4: Combine and Shape
Gently fold the fluffy egg whites into your coconut mixture. Try to keep as much air in the mix as possible for the best texture. Using a cookie scoop or spoon, form small mounds—think heaping tablespoons—and place them about an inch apart on your prepared baking sheet.
Step 5: Bake To Perfection
Slide the sheet into your preheated oven and bake for 20–25 minutes. You’re looking for golden brown peaks and edges—the aroma will be irresistible. Once done, transfer the macaroons to a wire rack to cool completely, which sets their structure for dipping.
Step 6: Melt and Dip In Chocolate
Now for the chocolatey finale! Melt your semi-sweet chocolate in a heatproof bowl, either set over simmering water or in the microwave in 20-second bursts. Stir until smooth and silky, then dip the cooled macaroon bottoms in, letting extra chocolate drip off. Place them back on parchment and chill in the fridge for 10–15 minutes to set the chocolate.
How to Serve Elsa’s Chocolate Dipped Macaroons
Garnishes
For a little flair, try sprinkling the chocolate bottoms with a pinch of flaked sea salt or a dusting of finely chopped nuts while the chocolate is still tacky. You could also drizzle a bit of melted white chocolate over the tops for a bakery-style finish—Elsa’s Chocolate Dipped Macaroons love to play dress-up!
Side Dishes
A cup of rich, dark coffee or a cold glass of milk is all you need to complement these coconut cookies. If you’re feeling extra fancy, serve with a platter of fresh berries or a scoop of vanilla ice cream to create a charming dessert spread.
Creative Ways to Present
Arrange Elsa’s Chocolate Dipped Macaroons in a vintage tin or a glass jar and tie with a ribbon for a thoughtful edible gift. They’re a show-stopper on festive dessert platters, and kids love stacking them up like a snowy tower during the holidays. You can even skewer them for fun party pops!
Make Ahead and Storage
Storing Leftovers
Once the chocolate has set fully, tuck any extras into an airtight container. Keep them at room temperature for up to three days—though don’t be surprised if they disappear sooner! The macaroons will stay moist and the chocolate crisp as long as they’re sealed well.
Freezing
Elsa’s Chocolate Dipped Macaroons are freezer-friendly, making them a fantastic make-ahead treat. Just store in a single layer (or between sheets of parchment) in a freezer-safe container for up to two months. Thaw at room temperature and they’ll taste freshly made!
Reheating
Worried about the chill from the fridge or freezer? Simply let your macaroons sit at room temperature for about 30 minutes. If you like a slightly warm, melty-chocolate experience, give them 10 seconds in the microwave—but watch closely, as chocolate melts fast.
FAQs
Can I use unsweetened coconut instead of sweetened?
Absolutely! If you prefer your macaroons a little less sweet, unsweetened coconut works well. Just note the final texture will be a bit drier, so keep an eye on them as they bake.
Why did my macaroons spread too much in the oven?
A common culprit is not beating the egg whites to stiff peaks or folding them in too aggressively, which can knock out the air. Chilling the formed macaroons for a few minutes before baking also helps them keep their shape.
How do I get my macaroons golden without burning?
Position your oven rack in the middle, and check a minute or two before the baking time is up. The tops should be lightly golden, not deeply brown. Ovens can vary—a little tent of foil can help if yours runs hot.
Can I use other types of chocolate for dipping?
Of course! Elsa’s Chocolate Dipped Macaroons are delicious dipped in dark, milk, or even white chocolate. Mix and match for a pretty assortment, or drizzle instead of dipping for a change of texture.
Is it possible to make these macaroons dairy-free?
Yes, you can swap the sweetened condensed milk with a coconut-based or other dairy-free condensed milk alternative—the flavor will shift slightly but they’ll still taste fabulous and hold together nicely.
Final Thoughts
If you’re craving something sweet, easy, and impressive, Elsa’s Chocolate Dipped Macaroons deliver on every front—they’re truly a little taste of homemade happiness. Gather your ingredients, invite someone to bake with you, and see just how quickly these melt-in-your-mouth treats disappear from the plate. I can’t wait for you to make them part of your own dessert traditions!
Print
Elsa’s Chocolate Dipped Macaroons Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 20 macaroons
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Elsa’s Chocolate Dipped Macaroons are a delightful treat that combines the sweet chewiness of coconut macaroons with the richness of dark chocolate. These gluten-free cookies are easy to make and perfect for any occasion.
Ingredients
Main Ingredients:
- 2 1/2 cups sweetened shredded coconut
- 2/3 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 large egg whites
- 1/4 teaspoon salt
- 6 ounces semi-sweet chocolate (chopped or chips)
Instructions
- Preheat and Prepare: Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Mix Coconut Mixture: In a large bowl, combine shredded coconut, sweetened condensed milk, and vanilla extract.
- Beat Egg Whites: In a clean bowl, beat egg whites with salt until stiff peaks form.
- Combine Mixtures: Fold egg whites into the coconut mixture gently until fully combined.
- Form and Bake: Scoop mounds of the mixture onto the baking sheet and bake for 20–25 minutes until golden.
- Melt Chocolate: While macaroons cool, melt chocolate and dip the bottoms of macaroons. Chill to set.
Notes
- Use unsweetened coconut for a less sweet version.
- Try drizzling white chocolate over the tops for a different twist.
Your email address will not be published. Required fields are marked *