If you’ve ever wished for a cookie that brings a little magic to your kitchen, look no further than Elsa’s Chocolate Dipped Macaroons. These golden coconut gems are crisp at the edges, chewy in the center, and finished with a shimmering coat of rich chocolate—making every bite pure delight. Whether you’re prepping for a special holiday, planning a gluten-free treat, or just want a quick sweet fix, this recipe is a tried-and-true favorite that always gets rave reviews. Elsa’s Chocolate Dipped Macaroons aren’t just easy to whip up; they’re irresistible and certain to become a much-loved staple in your dessert repertoire.
Ingredients You’ll Need
One of the best things about Elsa’s Chocolate Dipped Macaroons is the simplicity of their ingredients. Each component brings something special to the party—from delicate coconut flakes to rich chocolate. Choose the best, and you’ll be savoring a treat that looks as impressive as it tastes!
- Sweetened Shredded Coconut (3 cups): This gives the macaroons their signature chewy, toasty texture and a burst of coconut flavor in every bite.
- Large Egg Whites (4): They bind everything together, creating a light, airy structure without any heaviness.
- Granulated Sugar (¾ cup): Guarantees just the right amount of sweetness and helps the outside crisp up beautifully during baking.
- Pure Vanilla Extract (1 teaspoon): Rounds out the flavors with a warm, aromatic note that pairs perfectly with both coconut and chocolate.
- Almond Extract, Optional (¼ teaspoon): Adds a subtle nuttiness that really elevates these macaroons—use it if you love a little extra depth of flavor.
- Salt (¼ teaspoon): A pinch is all you need to balance the sweetness and enhance every other flavor.
- Semi-Sweet or Dark Chocolate (6 ounces, chopped or chips): The finishing touch—rich, smooth, and indulgent, chocolate takes these cookies over the top.
- Coconut Oil, Optional (1 teaspoon): Stir this into your melted chocolate for an ultra-smooth finish and glossy appearance.
How to Make Elsa’s Chocolate Dipped Macaroons
Step 1: Prep Your Baking Sheets and Oven
Begin by preheating your oven to 325°F—the sweet spot for toasting coconut just right. Line two baking sheets with parchment paper to keep your macaroons from sticking and to make cleanup a breeze. A little prep now means perfectly shaped, easy-to-remove cookies later!
Step 2: Mix Up the Coconut Mixture
Grab a large mixing bowl and add the shredded coconut, egg whites, sugar, vanilla extract, almond extract (if you love it), and salt. Stir everything together until it’s evenly moistened and sticks together—you should see all the coconut pieces coated with glossy, sweet egg white. This simple step locks in moisture and guarantees chewy centers every time.
Step 3: Scoop and Shape Your Macaroons
Using a small cookie scoop or a tablespoon, shape the mixture into neat little mounds and place them on your prepared baking sheets. Leave about an inch between each so they have room to toast up perfectly without merging into each other. These mounds are the building blocks of Elsa’s Chocolate Dipped Macaroons!
Step 4: Bake Until Golden
Pop your trays in the oven and bake for 20–25 minutes, until the bottoms are beautifully golden and the tops are lightly toasted. Keep an eye on them—oven times can vary, but you’re looking for that irresistible golden-brown finish around the edges for maximum flavor and crunch.
Step 5: Cool Completely
Transfer the baked cookies to a wire rack using a thin spatula. Let them cool completely before dipping in chocolate. Patience pays off here; trying to dip warm macaroons could turn them crumbly or messy.
Step 6: Melt the Chocolate
Place the chopped chocolate (and coconut oil if you’re using it) in a heatproof bowl. Melt gently over simmering water, or in the microwave in 30-second bursts, stirring until smooth. The coconut oil keeps the chocolate silky and easy to work with, ensuring a flawless finishing dip for Elsa’s Chocolate Dipped Macaroons.
Step 7: Dip and Chill
Now for the fun part: dip the bottom of each macaroon into the melted chocolate, letting any extra drip off, then place them back on the parchment-lined baking sheet. Chill in the refrigerator for 15–20 minutes, so the chocolate sets up to a delicate snap. If you’d like, drizzle extra chocolate over the top or sprinkle with flaky sea salt for a bakery-worthy finish.
How to Serve Elsa’s Chocolate Dipped Macaroons
Garnishes
For a little flair, try a sprinkle of sea salt or a decorative chocolate drizzle on top of your Elsa’s Chocolate Dipped Macaroons. You can even scatter on a few colored sprinkles to match the season or occasion. If you’re feeling adventurous, lightly toast a bit of coconut and dust it over the freshly dipped chocolate before it sets—your guests will swoon!
Side Dishes
Pair these macaroons with a fruit platter or a scoop of vanilla bean ice cream to balance their richness. They’re lovely alongside a cappuccino or as a charming companion to fresh berries for an easy, elegant finishing touch to any meal.
Creative Ways to Present
Elsa’s Chocolate Dipped Macaroons shine on a tiered dessert tray, nestled among other cookies for variety. For gifting, arrange them in a pretty box lined with parchment and tied with ribbon—a homemade edible present that never fails to impress. Try skewering them on lollipop sticks for a whimsical party treat, sure to delight adults and children alike!
Make Ahead and Storage
Storing Leftovers
Keep any extra Elsa’s Chocolate Dipped Macaroons in an airtight container at room temperature. They stay fresh and chewy for up to five days—a true miracle for such a tempting treat! If you prefer a firmer texture (or a little more chill with your chocolate), pop them in the fridge, where they’ll last even longer.
Freezing
Elsa’s Chocolate Dipped Macaroons are freezer-friendly. Arrange cooled macaroons on a tray to freeze individually, then transfer to a zip-top bag for long-term storage. Thaw at room temperature for a few hours before serving, and they’ll taste as good as new!
Reheating
Usually, macaroons are best enjoyed at room temperature or cold, but if you want a just-baked nostalgia, pop one in the microwave for 5 seconds. The chocolate may soften, but that gooey bite is a real treat. Avoid reheating for too long, or they can get rubbery.
FAQs
Can I use unsweetened coconut instead of sweetened?
Yes, you can, but you may want to increase the sugar to balance the flavor since unsweetened coconut isn’t as moist or sweet as sweetened. The texture will be a little drier, but some people prefer that!
Can Elsa’s Chocolate Dipped Macaroons be made dairy-free?
Absolutely! Just double-check that your chocolate is dairy-free, and skip the optional coconut oil or use a dairy-free version. All the other ingredients are naturally dairy-free, making these a fantastic treat for most dietary needs.
My macaroons are spreading too much. What am I doing wrong?
If your mixture is too loose, the mounds may flatten during baking. Try adding a touch more shredded coconut next time, or make sure your egg whites aren’t over-beaten—they should just be mixed until foamy, not stiff.
How do I keep the chocolate coating from blooming or turning white?
Make sure your cookies are fully cooled before dipping and that your chocolate doesn’t get too hot during melting. Adding the optional coconut oil helps keep the finish smooth and glossy.
Can I make Elsa’s Chocolate Dipped Macaroons in advance for an event?
Yes! In fact, these macaroons taste even better a day after baking as the flavors meld. Just be sure to store them in a cool spot, especially if you’ve dipped them in chocolate, to prevent melting or smudging.
Final Thoughts
I can’t recommend Elsa’s Chocolate Dipped Macaroons enough—they come together in a snap, taste like pure joy, and get better with each batch you make. Whether you share them or save them all for yourself, this recipe is sure to earn a permanent spot in your homemade dessert lineup. Happy baking!
Print
Elsa’s Chocolate Dipped Macaroons Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 24 macaroons
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Elsa’s Chocolate Dipped Macaroons are a delightful gluten-free dessert perfect for any occasion. These sweet coconut treats are dipped in rich chocolate for a decadent finish.
Ingredients
Main Ingredients:
- 3 cups sweetened shredded coconut
- 4 large egg whites
- ¾ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon almond extract (optional)
- ¼ teaspoon salt
For Chocolate Coating:
- 6 ounces semi-sweet or dark chocolate, chopped or chips
- 1 teaspoon coconut oil (optional, for smoother chocolate)
Instructions
- Preheat the oven: Preheat the oven to 325°F and line two baking sheets with parchment paper.
- Mix the Ingredients: In a large mixing bowl, combine shredded coconut, egg whites, sugar, vanilla extract, almond extract, and salt until sticky.
- Shape and Bake: Use a scoop to form the mixture into mounds on the baking sheets. Bake for 20–25 minutes until golden.
- Cool and Melt Chocolate: Let the macaroons cool. Melt chocolate and coconut oil, then dip the macaroons’ bottoms in the chocolate.
- Chill: Place the macaroons on parchment paper and chill in the refrigerator for 15–20 minutes to set.
Notes
- For a festive touch, drizzle extra chocolate or sprinkle with sea salt before chilling.
- Store in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 macaroon
- Calories: 140
- Sugar: 13g
- Sodium: 55mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
