If you love the magical combination of coconut and chocolate, you’re in for a treat with Elsa’s Chocolate Dipped Macaroons. These delectable little cookies sport a perfectly golden, crisp-on-the-outside, chewy-in-the-middle coconut body and a decadent dark chocolate shell. They’re delightfully easy to make, irresistibly pretty, and have become a treasured family tradition — whether you serve them as an elegant party sweet or as a not-so-secret snack just for yourself. Make a batch of Elsa’s Chocolate Dipped Macaroons and prepare to watch them disappear!
Ingredients You’ll Need
Making Elsa’s Chocolate Dipped Macaroons is all about quality ingredients doing the heavy lifting. These staples are easy to find, but each one plays a key role in creating the perfect texture and rich, coconut-chocolate flavor.
- Sweetened shredded coconut: The true star, providing those signature chewy strands and sweet, toasty flavor.
- Sweetened condensed milk: Acts as the binder and adds luscious creaminess and sweetness throughout every bite.
- Vanilla extract: Just a teaspoon adds warmth, enhancing the coconut and bringing all the flavors together.
- Salt: A pinch sharpens all the sweet notes and keeps the flavor perfectly balanced.
- Large egg whites: Whipped to stiff peaks, these give the macaroons their signature loft and light, airy inside.
- Semi-sweet or dark chocolate chips: For that rich, glossy chocolate dip — choose your favorite intensity!
- Coconut oil or vegetable oil: Blended with the chocolate to help it melt smoothly and set with a shiny finish.
How to Make Elsa’s Chocolate Dipped Macaroons
Step 1: Prep and Preheat
Before you even start mixing, set your oven to 325°F (163°C) and line a baking sheet with parchment paper. This little step sets you up for success — a preheated oven ensures even baking, and parchment keeps your precious macaroons from sticking.
Step 2: Mix the Coconut Base
Grab a large mixing bowl and combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt. Stir until the mixture is evenly moistened and glistening — every shred of coconut should be lightly coated and ready for action.
Step 3: Whip the Egg Whites
In a separate bowl, beat your egg whites until they reach stiff peaks. This takes a few minutes with an electric mixer but is worth every second. Whipped egg whites are the secret to those wonderfully fluffy, cloud-like centers inside Elsa’s Chocolate Dipped Macaroons.
Step 4: Fold and Form
Gently fold the whipped egg whites into your coconut mixture. Go slow and use a spatula to keep from deflating the airy whites. It’s okay if there are a few white streaks left — just avoid over-mixing. Then, using a cookie scoop or a big spoon, drop heaping tablespoons of dough on your baking sheet, about an inch apart.
Step 5: Bake and Cool
Slide those beauties into the oven for 20 to 25 minutes, until the tops are golden brown and set. Resist the urge to move them till they’re fully cooled on the pan — this helps them firm up and makes dipping a breeze.
Step 6: Melt and Dip the Chocolate
While the macaroons cool, melt your chocolate chips with coconut oil in the microwave in 30-second bursts, stirring each time, until smooth and glossy. Dip the bottom of each macaroon into the melted chocolate, letting the excess drip off, then return them to the parchment paper.
Step 7: Chill and Set
Pop your dipped macaroons in the fridge for about 15 to 20 minutes. This helps the chocolate set perfectly and gives them that tempting snap when you bite in. That’s it — Elsa’s Chocolate Dipped Macaroons are ready to enjoy!
How to Serve Elsa’s Chocolate Dipped Macaroons
Garnishes
Want to give that bakery-worthy finishing touch? Drizzle any remaining melted chocolate in crisscross patterns over the tops of your macaroons. For a fancier look, sprinkle on a little extra shredded coconut or a pinch of flaky sea salt before the chocolate sets. These simple details turn Elsa’s Chocolate Dipped Macaroons from lovely to absolutely showstopping.
Side Dishes
Macaroons are wonderful alongside a fruity sorbet, a dollop of whipped cream, or a scoop of vanilla ice cream. If you’re serving them for brunch or tea, they pair beautifully with fresh berries and a mug of rich, dark coffee — such a dreamy combination with the coconut and chocolate flavors!
Creative Ways to Present
Presentation is half the fun! Stack Elsa’s Chocolate Dipped Macaroons on a pretty cake stand, tuck them into decorative boxes as edible gifts, or arrange them in mini paper cups for easy sharing at parties. You can even thread them onto skewers for a fun dessert kabob, or pair a few with edible flowers for an extra-sweet centerpiece.
Make Ahead and Storage
Storing Leftovers
To keep Elsa’s Chocolate Dipped Macaroons at their chewy, chocolatey best, store them in an airtight container in the refrigerator. They’ll stay fresh for up to a week — though it’s a big ask to make them last that long! Layer them with parchment if stacking to prevent sticking.
Freezing
Want to enjoy a sweet stash whenever cravings strike? Freeze the macaroons in a single layer on a baking sheet first, then transfer to a freezer-safe container with parchment between layers. They’ll keep beautifully for up to three months. Just thaw at room temperature before serving.
Reheating
If your Elsa’s Chocolate Dipped Macaroons have been chilled or frozen and you want them slightly warmed, let them sit out for about 10 minutes. For that right-out-of-the-oven feel, microwave one for just 5 seconds — the chocolate will get a touch melty and the coconut a little softer, making the texture dreamy.
FAQs
Can I use unsweetened coconut instead of sweetened?
You can, but the texture and sweetness will change quite a bit. Unsweetened coconut will make the cookies less chewy and more crumbly, and you might need to bump up the sweetened condensed milk a little to compensate. Elsa’s Chocolate Dipped Macaroons really shine with the traditional sweetened version!
Is it possible to make these dairy-free?
Absolutely! Swap sweetened condensed coconut milk for the regular kind, and opt for dairy-free chocolate chips. The result will still be delicious and perfectly chewy, so everyone can enjoy Elsa’s Chocolate Dipped Macaroons, regardless of dietary needs.
How do I tell when the macaroons are perfectly baked?
Look for a golden brown color on top and a set shape. The cookies should be firm enough to hold together but still a little soft when pressed gently. They’ll continue to set as they cool, so don’t worry if they seem tender right out of the oven.
Can I add other flavors or mix-ins?
Go wild! A sprinkle of orange zest, a dash of almond extract, or even some finely chopped dried fruit can add a fantastic twist. Just keep the basic ratio of wet to dry ingredients in mind so you still get that signature macaroon texture.
What’s the best chocolate to use for dipping?
It truly depends on your flavor preference. Semi-sweet chocolate offers classic sweetness, while dark chocolate amps up the richness. White chocolate can be a fun swap for a sweet, creamy variation. For Elsa’s Chocolate Dipped Macaroons, I love dark chocolate for its decadent look and bold taste!
Final Thoughts
There’s a reason Elsa’s Chocolate Dipped Macaroons are beloved by everyone who tries them — they’re easy, elegant, and utterly addictive. Whether you bake them for a special occasion, to share with friends, or just because you deserve a little coconut-chocolate bliss, these treats never disappoint. Give them a try, and they’ll become your new go-to cookie!
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Elsa’s Chocolate Dipped Macaroons Recipe
- Total Time: 1 hour (includes cooling and chilling)
- Yield: 20 macaroons 1x
- Diet: Vegetarian
Description
Elsa’s Chocolate Dipped Macaroons are a delightful treat perfect for any occasion. These sweet, coconut-packed macaroons are dipped in rich chocolate for a decadent finish.
Ingredients
For the Macaroons:
- 3 cups sweetened shredded coconut
- ¾ cup sweetened condensed milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 large egg whites
For Dipping:
- 1 cup semi-sweet or dark chocolate chips
- 1 tablespoon coconut oil or vegetable oil
Instructions
- Preheat the Oven: Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Mix Ingredients: In a large bowl, combine shredded coconut, sweetened condensed milk, vanilla extract, and salt.
- Whip Egg Whites: In a separate bowl, beat egg whites until stiff peaks form. Fold into coconut mixture.
- Bake: Drop mixture onto baking sheet and bake for 20–25 minutes until golden brown.
- Melt Chocolate: Melt chocolate and coconut oil together, then dip cooled macaroons.
- Chill: Place dipped macaroons in the refrigerator for 15–20 minutes to set.
Notes
- You can drizzle extra chocolate over the tops for added flair.
- Store macaroons in an airtight container in the fridge for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 150
- Sugar: 14g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg
