Description
Elsa’s Chocolate Dipped Macaroons are delicate coconut-based cookies with a crispy edge and chewy center, beautifully complemented by a smooth semi-sweet chocolate coating. Perfect for a sweet treat or dessert, these macaroons combine the tropical flavor of shredded coconut with a touch of vanilla and a rich chocolate dip for added indulgence.
Ingredients
Scale
Macaroons
- 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 Dip
- 1/4 cup semi-sweet chocolate chips (or chocolate chunks for dipping)
- 1 tsp coconut oil (optional, for smoother chocolate coating)
Instructions
- 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.
- Mix the Macaroon Ingredients: In a medium bowl, combine the shredded coconut, granulated sugar, salt, egg whites, and vanilla extract. Stir thoroughly until the mixture is well combined and the coconut is evenly coated.
- Form the Macaroons: Using a spoon or your hands, scoop the mixture into small mounds approximately 1 1/2 inches in diameter. Place them on the prepared baking sheet and gently press the tops to slightly shape the macaroons, ensuring they hold together during baking.
- Bake the Macaroons: Bake the macaroons in the preheated oven for 18 to 20 minutes or until the edges turn a golden brown. Remove from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
- Prepare the Chocolate Dip: While the macaroons cool, melt the semi-sweet chocolate chips and coconut oil (if using) in a heatproof bowl over a double boiler. Alternatively, microwave in 30-second intervals, stirring each time until smooth and fully melted.
- Dip the Macaroons: Once cooled completely, dip the bottom half of each macaroon into the melted chocolate. Allow excess chocolate to drip off, then place the dipped macaroons back onto the parchment-lined baking sheet.
- Set the Chocolate: Let the chocolate set at room temperature for around 30 minutes. To speed this up, refrigerate the macaroons for 10 to 15 minutes until the chocolate hardens.
- Serve: Once the chocolate coating has fully hardened, serve and enjoy these delicious and indulgent chocolate-dipped coconut macaroons.
Notes
- For a smoother chocolate coating, adding coconut oil to the melted chocolate helps with shine and texture.
- Use a silicone baking mat or parchment paper to easily remove macaroons after baking.
- The macaroons should be completely cool before dipping in chocolate to prevent melting or thinning of the chocolate.
- You can substitute semi-sweet chocolate with dark or milk chocolate depending on preference.
- Store macaroons in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
