Elsa’s Chocolate Dipped Macaroons: An Irresistible, Gluten-Free Delight

Prepare to be enchanted by these exceptionally moist and utterly delicious macaroons. Not only are they incredibly simple to create, but they also boast a wonderful bonus: they are naturally gluten-free. This treasured recipe, originally featured in Sunset Magazine, comes from Karen Dannenbaum of Topanga, California. Karen inherited this delightful treat from her mother, affectionately naming them Elsa’s Chocolate Dipped Macaroons in her honor. Each bite offers a taste of family history, a sweet memory passed down through generations.

There’s something uniquely heartwarming about discovering recipes and notes handwritten by a loved one, especially when they come from your own mother. I’ve experienced that poignant wave of nostalgia countless times when leafing through my mom’s old recipe cards. It’s a truly bittersweet sensation, connecting you to their presence and their culinary legacy. Elsa’s Chocolate Dipped Macaroons embody this spirit, offering a tangible link to a cherished past while creating new, delightful memories in your own kitchen.

The Magic Behind Elsa’s Chocolate Dipped Macaroons

What makes these macaroons so special? It’s their perfect balance of rich coconut flavor, tender texture, and the luxurious finish of melted chocolate. They are a testament to how simple, high-quality ingredients can combine to create something truly extraordinary. Whether you’re a seasoned baker or just starting your culinary journey, this recipe is designed to be straightforward and rewarding, promising delectable results every time.

Essential Ingredients for Elsa’s Chocolate Dipped Macaroons

Crafting these perfect coconut delights requires a few key ingredients, each playing a crucial role in achieving their signature taste and texture. Understanding why certain ingredients are chosen can elevate your baking experience and ensure the best outcome.

• Sweetened Flaked Coconut: This is the heart of our macaroons. Sweetened flaked coconut is preferred over unsweetened varieties because the added sugar contributes to a moister, sweeter finished product, and its texture holds up beautifully during baking. It’s the ideal choice for achieving that classic, chewy macaroon consistency.
• Confectioners’ Sugar: Also known as powdered sugar, confectioners’ sugar is essential for achieving a very fine, smooth batter without any noticeable sugar crystals. This results in a melt-in-your-mouth texture. Most brands contain cornstarch to prevent clumping, but if you prefer to avoid cornstarch, consider choosing an organic confectioners’ sugar, which often uses healthier starches like tapioca.
• Cream of Coconut: It’s crucial to distinguish between cream of coconut and coconut cream, as they are not interchangeable in this recipe. Coconut cream is the thick, creamy part of canned coconut milk. Cream of coconut, however, is sweetened coconut cream, typically used in desserts and cocktails (like piña coladas) due to its higher sugar content and distinct flavor. Its sweetness and richness are vital for these macaroons.
• Cream Cheese: A small amount of cream cheese adds a wonderful tang and moisture to the macaroons, contributing to their tender crumb. If you’re looking for a slightly lighter alternative without sacrificing too much flavor or texture, Neufchâtel cheese is an excellent low-fat version of regular cream cheese that works well. Ensure it’s softened to room temperature for smooth incorporation.
• Coconut Flour: This gluten-free flour alternative is made by grinding dried coconut meat into a fine, soft powder. Coconut flour is not only grain-free but also naturally low in carbohydrates and high in fiber. It absorbs a lot of moisture, which contributes to the macaroon’s chewy yet tender texture, and it’s key to keeping this recipe naturally gluten-free.
• Egg White: A large egg white acts as a binder, helping the macaroons hold their shape and creating a slightly chewy interior. Whether chilled or at room temperature, it will work effectively in this recipe. Using only the white avoids the richness of the yolk, allowing the coconut flavor to shine.
• Pure Vanilla Extract: For the best flavor, always use pure vanilla extract. Avoid imitation vanilla, as it can impart an artificial taste that detracts from the delicate balance of coconut and chocolate. Vanilla enhances the overall sweetness and aroma of the macaroons.
• Sea Salt: Just a pinch of sea salt is all it takes to balance the sweetness of the macaroons, enhancing the flavors of both the coconut and the chocolate. Finely ground table salt can be used as a substitute if sea salt is unavailable.
• Semisweet or Bittersweet Chocolate: The choice of chocolate for dipping is a matter of personal preference. Bittersweet chocolate, with its higher cocoa content, offers a deeper, more intense chocolate flavor, while semisweet provides a slightly milder, sweeter profile. When melting chocolate for dipping, it’s best to avoid chocolate chips, as they contain stabilizing ingredients that can prevent them from melting smoothly and result in a grainy or thick consistency. Opt for baking bars or couverture chocolate instead.

Tools You’ll Need: A Food Processor is Key!

While you might be tempted to use a blender or a stand mixer, a food processor is highly recommended for this recipe. It excels at breaking down the coconut flakes into a finer, more uniform consistency, which is crucial for achieving the smooth, creamy texture that defines these delicious macaroons. This ensures there are no large, chewy pieces of coconut, resulting in a perfectly balanced bite.

Beyond the food processor, you’ll also need standard baking equipment like baking sheets, parchment paper, and a wire rack for cooling. Having these essentials ready will make your baking process seamless and enjoyable.

Step-by-Step Guide to Making Elsa’s Chocolate Dipped Macaroons

• Preheat and Prepare: Begin by preheating your oven to 325°F (160°C). Position your oven racks in the upper and lower thirds to ensure even baking. Line two large baking sheets with parchment paper; this prevents sticking and makes cleanup a breeze.
• Process Coconut and Sugar: In your food processor, combine 2 2/3 cups (7 ounces) of the sweetened flaked coconut with the confectioners’ sugar. Pulse for about 30 seconds until the coconut is finely chopped and well integrated with the sugar. This step is key for a smoother macaroon texture.
• Combine Wet Ingredients: Add the remaining ingredients to the food processor, except for the chocolate and the last portion of flaked coconut (which will be used for coating). This includes the cream of coconut, cream cheese, coconut flour, egg white, pure vanilla extract, and sea salt.
• Process to Creamy Batter: Continue to process the mixture until the coconut is very finely chopped and the batter achieves a creamy, uniform consistency. Be sure to stop and scrape down the sides of the food processor bowl once or twice to ensure all ingredients are thoroughly combined. The mixture should be sticky and cohesive.

• Prepare Coconut Coating: Pour the remaining 1 3/4 cups (5 ounces) of flaked coconut into a medium bowl. This will be used to coat the macaroons, giving them an extra layer of delightful coconut texture and flavor.
• Form and Coat Macaroons: Take a generous tablespoonful of the macaroon dough and drop it into the bowl with the flaked coconut. Gently toss to ensure it’s fully coated. Then, roll the dough into a smooth ball between your palms, pressing gently to compact it. Roll it in the coconut again for a generous coating, and then place it on your prepared baking sheet. Repeat this process for all the remaining dough and coconut.
• Arrange on Baking Sheets: Place the formed cookies about 1/2 inch apart on the baking sheets. Don’t worry about them spreading too much during baking; these macaroons maintain their shape quite well.

• Bake to Golden Perfection: Bake the macaroons for 25 to 30 minutes in total, or until their tops and edges turn a beautiful golden brown. To ensure even baking, remember to switch the position of your pans halfway through the baking process.
• Cool Completely: Once baked, carefully slide the parchment paper, along with the cookies, onto a wire rack. Allow them to cool completely before moving on to the next exciting step – the chocolate dipping! Cooling thoroughly prevents the chocolate from melting off.

The Grand Finale: Dipping in Decadent Chocolate

Once your macaroons are perfectly baked and completely cooled, the real fun begins! Each one is destined for a luxurious dip in melted chocolate. I personally favor Ghirardelli 60% Bittersweet Chocolate because my family enjoys the deep, rich flavor of dark chocolate. However, feel free to use semisweet chocolate as suggested in the original recipe if that’s more to your taste. The beauty of baking is customizing it to what you and your loved ones enjoy most.

• Prepare the Chocolate: Break or finely chop your chosen chocolate into small, even chunks. This helps it melt more evenly and quickly.
• Melt Using a Double Boiler (Preferred Method): Place the chocolate chunks in a small, heatproof bowl. Set this bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Stir gently and continuously until the chocolate is completely melted and smooth. This bain-marie method offers more control and reduces the risk of burning or seizing the chocolate.
• Melt Using a Microwave (Alternative): As an alternative, you can place the chocolate chunks in a small microwave-safe bowl. Heat in 20-second bursts, stirring thoroughly after each interval, until the chocolate is almost melted. Remove from the microwave and stir until it’s completely smooth and free of lumps.
• Achieve Optimal Consistency: If your melted chocolate is too liquidy, let it cool for a few minutes, stirring occasionally, until it thickens to a consistency similar to sour cream. This thicker consistency will coat the macaroons beautifully without dripping excessively.

• Dip the Macaroons: Line a small baking sheet with waxed paper or parchment paper. Working with one cookie at a time, hold it gently by the top and delicately dip the bottom into the melted chocolate. Aim for the chocolate to go about 1/2 inch up the side of the cookie, creating a beautiful contrast.
• Set and Chill: Place each chocolate-dipped macaroon on the prepared baking sheet. Once all macaroons are dipped, transfer the baking sheet to the refrigerator and chill for at least one hour. This crucial step allows the chocolate to set firmly, giving the macaroons their perfect finish.

It really is necessary to give these delectable treats some time to chill in the refrigerator for about an hour. This allows the chocolate to properly set, giving it that satisfying snap and ensuring the macaroons are ready to be enjoyed or stored.

Tips for Success and Storage

These macaroons are not only easy to make but also incredibly convenient for planning ahead. An added bonus: they can be prepared up to two weeks in advance! Simply store them in an airtight container in the refrigerator, and they’ll remain fresh, moist, and ready to impress. This makes them an ideal choice for holiday gatherings, potlucks, or simply having a delicious gluten-free treat on hand.

A Perfect Addition to Any Sweet Occasion

Elsa’s Chocolate Dipped Macaroons would be a wonderful addition to any cookie tray, holiday platter, or special dessert spread. Their elegant appearance, combined with their irresistible flavor and gluten-free nature, makes them a crowd-pleaser for all palates. They are equally delightful served with a cup of coffee or tea, or as a standalone treat to satisfy a sweet craving. You may even find yourself wanting to double or triple this recipe, as these delicious macaroons tend to disappear quickly!

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More Delicious Gluten-Free Cookies for You to Try…

If you loved Elsa’s Chocolate Dipped Macaroons, here are a few more cookie recipes you might enjoy: