Elsa’s Chocolate Dipped Macaroons
These delightful macaroons are a family favorite, passed down from Elsa, a talented cook from Topanga, California. Coated in rich semisweet chocolate, they offer a perfect balance of sweetness and texture. Ideal for holidays, gatherings, or as a sweet treat anytime.
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.