Description
Elsa’s Chocolate Dipped Macaroons are chewy, sweet coconut cookies with a rich chocolate coating. These gluten-free delights combine shredded coconut, sweetened condensed milk, and whipped egg whites to create a light, airy texture, finished with a decadent dip in semisweet or dark chocolate. Perfect for holidays or any sweet craving.
Ingredients
Scale
Macaroon Mixture
- 4 cups sweetened shredded coconut
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 large egg whites, at room temperature
- 1/4 teaspoon salt
Chocolate Coating
- 8 ounces semisweet or dark chocolate, chopped
Instructions
- Preheat and Prepare: Preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper to prevent the macaroons from sticking.
- Mix Coconut Base: In a large bowl, thoroughly stir together the shredded coconut, sweetened condensed milk, and vanilla extract until well combined, creating a sticky, uniform mixture.
- Beat Egg Whites: In a separate clean bowl, use an electric mixer to beat the egg whites and salt until stiff peaks form, ensuring a light and airy texture that will give the macaroons their delicate lift.
- Fold Egg Whites: Gently fold the stiff egg whites into the coconut mixture just until incorporated, being careful to maintain the airy consistency without overmixing.
- Shape and Bake: Using a cookie scoop or tablespoon, drop mounds of the mixture onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading. Bake for 20–25 minutes until the edges are a golden brown.
- Cool Macaroons: Remove from oven and let the macaroons cool completely on the baking sheets to firm up and prevent breaking during chocolate dipping.
- Melt Chocolate: Place chopped chocolate in a microwave-safe bowl and heat in 30-second intervals, stirring well after each interval until smooth and fully melted.
- Dip in Chocolate: Dip the bottom of each cooled macaroon into the melted chocolate, allowing the excess to drip off, then place them back onto the parchment-lined baking sheets.
- Chill to Set: Refrigerate the dipped macaroons until the chocolate is fully set, about 20–30 minutes, before serving or storing.
Notes
- Store macaroons in an airtight container at room temperature for up to 5 days, or refrigerate for up to one week to maintain freshness.
- Substitute white chocolate for a sweeter, creamier coating if preferred.
- Ensure egg whites are at room temperature before whipping to achieve maximum volume.
- Use parchment paper or silicone mats for easy removal and cleanup.
Nutrition
- Serving Size: 1 macaroon
- Calories: 170
- Sugar: 18 g
- Sodium: 55 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 5 mg
