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)

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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.