Description
Elsa’s Chocolate Dipped Macaroons are deliciously chewy coconut treats with a crispy exterior, perfectly complemented by a smooth semi-sweet chocolate coating. These gluten-free holiday cookies are simple to make and bring a festive touch to any dessert table, combining the tropical flavor of coconut with rich chocolate for an irresistible bite.
Ingredients
Scale
Macaroon 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
Chocolate Coating
- 6 ounces semi-sweet or dark chocolate (chopped or chips)
- 1 teaspoon coconut oil (optional, for smoother chocolate)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 325°F and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Ingredients: In a large mixing bowl, combine the shredded coconut, egg whites, granulated sugar, vanilla extract, almond extract if using, and salt. Stir thoroughly until the mixture is well combined and sticky enough to hold its shape.
- Shape Macaroons: Using a small cookie scoop or tablespoon, scoop the mixture and shape into mounds. Place them about 1 inch apart on the prepared baking sheets to allow for slight spreading during baking.
- Bake the Macaroons: Bake in the preheated oven for 20–25 minutes or until the bottoms turn golden and the tops are lightly toasted, indicating they are cooked through and have a crisp exterior.
- Cool the Macaroons: Remove the baking sheets from the oven and transfer the macaroons onto a wire rack to cool completely. This cooling step is essential for the chocolate to adhere properly later.
- Melt Chocolate: While the macaroons cool, melt the chopped chocolate and optional coconut oil in a heatproof bowl set over simmering water, stirring until smooth. Alternatively, melt in the microwave in 30-second intervals, stirring between each until fully melted and smooth.
- Dip Macaroons in Chocolate: Dip the bottoms of each cooled macaroon into the melted chocolate, letting any excess drip off to avoid a messy coating. Place them back on the parchment-lined baking sheets for setting.
- Chill to Set: Refrigerate the chocolate-dipped macaroons for 15–20 minutes to allow the chocolate to harden and set properly before serving or storing.
Notes
- For a festive touch, drizzle extra chocolate over the tops or sprinkle with sea salt before chilling to add flavor and decorative appeal.
- Store the macaroons in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.
