Let me introduce you to Elsa’s Chocolate Dipped Macaroons—a recipe that tastes like a cozy afternoon at your grandma’s house, with just enough decadence to make it feel special. These little coconutty delights are crisp and golden on the outside, soft and chewy in the center, and finished with a rich dip of dark chocolate that takes them from “yum” to “where have you been all my life?”
They’re a year-round treat but especially perfect for the holidays, potlucks, cookie exchanges, or anytime you want something homemade that looks fancy but is secretly super easy to pull off. I got this recipe from my friend Elsa, who’s known in our circle as the “dessert whisperer.” She brought a batch to a dinner party once, and we all begged for the recipe. Since then, I’ve made them more times than I can count.
Why You’ll Love This Recipe:
- Just 6 Ingredients – No weird stuff, just pantry basics!
- Naturally Gluten-Free – Perfect for mixed-diet crowds.
- Easy to Make Ahead – They keep well, so you can prep them days before a party.
- One-Bowl Wonder – Minimal cleanup = happy you.
- Perfect Texture – Crispy edges, chewy middle, rich chocolate shell.
- Crowd Pleaser – Even coconut skeptics tend to go back for seconds.
- Customizable – Want to add a nut or drizzle? Go for it.
Ingredients You’ll Need:
- Sweetened shredded coconut – Gives these their signature texture and sweetness.
- Sweetened condensed milk – The magic binder that makes them soft and chewy.
- Vanilla extract – Adds warmth and depth.
- Salt – Just a pinch to balance the sweetness.
- Egg whites – Helps the macaroons hold together and adds lightness.
- Dark chocolate chips or chunks – For melting and dipping; use your favorite!
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions):
Step 1: Preheat and prep
Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone baking mat—this keeps the macaroons from sticking and makes cleanup a breeze.
Step 2: Mix the coconut base
In a large bowl, combine 4 cups of sweetened shredded coconut, 1 can (14 oz) of sweetened condensed milk, 1 ½ teaspoons of vanilla extract, and a pinch of salt. Stir until everything is well coated and sticky.
Step 3: Whip the egg whites
In a clean mixing bowl, beat 2 egg whites with a hand mixer (or whisk like a pro!) until they form stiff peaks. This gives your macaroons lift and keeps them from being too dense.
Step 4: Fold it together
Gently fold the whipped egg whites into the coconut mixture. Don’t overmix—you want to keep that airiness.
Step 5: Scoop and shape
Using a small cookie scoop or your hands, form small mounds (about 1 ½ tablespoons each) and place them on your prepared baking sheet about 1 inch apart. They don’t spread much.
Step 6: Bake until golden
Bake for 20–25 minutes, or until the tops and edges are golden brown. Let them cool completely on the tray or a wire rack before dipping in chocolate.
Step 7: Dip in chocolate
Melt 1 cup of dark chocolate chips in the microwave in 20-second bursts, stirring in between until smooth. Dip the bottoms of the cooled macaroons in the chocolate and place them on parchment paper to set. (Optional: drizzle extra chocolate on top for flair.)
Helpful Tips:
Make them ahead:
These macaroons keep beautifully in an airtight container at room temperature for up to 5 days. You can also refrigerate them if your kitchen is warm.
Storing leftovers:
Store in a sealed container at room temp or in the fridge. Separate layers with parchment to prevent sticking. They freeze well, too—just let them come to room temp before serving.
How to reheat (if you must):
If you love a warm macaroon, a quick 5–10 seconds in the microwave does the trick. Just don’t overdo it—they’re already baked and only need a little warmth.
Pair them with:
- A hot cup of coffee or espresso
- A glass of red wine (yes, really!)
- Fresh berries for a simple, pretty dessert plate
Twist it up:
- Add a teaspoon of almond extract for a nutty vibe.
- Mix in mini chocolate chips before baking.
- Top with a whole almond before baking for a little almond joy moment.
Frequently Asked Questions (FAQs):
Can I make these ahead of time?
Definitely! In fact, they taste even better the next day when the flavors have melded. Perfect for stress-free entertaining.
Can I freeze macaroons?
Yes! Freeze them in a single layer, then transfer to a zip-top bag once solid. They’ll last about 2 months. Thaw at room temp before serving.
What if I don’t have sweetened condensed milk?
This recipe really relies on it, but if you’re in a pinch, you can try using unsweetened condensed coconut milk and adding extra sugar, though the results will vary.
Do I have to dip them in chocolate?
Nope! They’re delicious plain, but the chocolate adds a nice contrast. You could also drizzle instead of dip.
Can I make them vegan?
Yes! Use a plant-based sweetened condensed milk (like coconut) and swap the egg whites with aquafaba (chickpea brine), whipped into stiff peaks.
These macaroons are on regular rotation in my kitchen—especially around the holidays or when I need a quick win for a party. They’re just the right mix of easy, elegant, and totally addictive.
Try them out and let me know what you think—Elsa would be proud! And if you get creative with the toppings or mix-ins, I’d love to hear about it.
Elsa’s Chocolate Dipped Macaroons
Ingredients
- 12 oz sweetened flaked coconut divided
- ⅔ cup powdered sugar
- ¼ cup + 1 tbsp cream of coconut
- 1½ oz 2½ tbsp neufchâtel cheese
- 2 tbsp coconut flour
- 1 large egg white
- ½ tsp vanilla extract
- Pinch of sea salt
- 6 oz semisweet chocolate
Instructions
- Preheat oven: Set to 325°F (163°C) and line two baking sheets with parchment paper.
- Prepare coconut mixture: In a food processor, combine 7 oz of coconut with powdered sugar and pulse for 30 seconds.
- Add remaining ingredients: To the coconut mixture, add cream of coconut, neufchâtel cheese, coconut flour, egg white, vanilla extract, and sea salt. Pulse until well combined.
- Form macaroons: Place the remaining 5 oz of coconut in a bowl. Scoop tablespoon-sized portions of the coconut mixture, roll into balls, and then roll in the coconut to coat. Place on the prepared baking sheets about ½ inch apart.
- Bake: Bake for 25–30 minutes, or until golden around the top and edges.
- Cool: Allow macaroons to cool completely on the baking sheets.
- Melt chocolate: In a microwave-safe bowl, melt the semisweet chocolate in 20-second intervals, stirring between each, until smooth.
- Dip macaroons: Dip the bottom of each macaroon into the melted chocolate, about ½ inch up the side. Place on a parchment-lined tray and refrigerate for 1 hour to set the chocolate
Notes
- For a double chocolate dip, after the first layer sets, dip again in melted white chocolate.
- Ensure the macaroons are completely cool before dipping to prevent the chocolate from melting.
- Store in an airtight container in the refrigerator for up to 2 weeks.
