Name: elsa's chocolate dipped macaroons
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 12 ounces sweetened flaked coconut, divided; 2/3 cup confectioners' sugar; 1/4 cup plus 1 tablespoon cream of coconut; 2 1/2 tablespoons neufchâtel cheese ((1.5 ounces)); 2 tablespoons coconut flour; 1 large egg white; 1/2 teaspoon pure vanilla extract; pinch of sea salt; 6 ounces semisweet or bittersweet chocolate

These stunners are moist and delicious. And so easy to make. Here’s another bonus …they’re naturally gluten-free. The recipe, featured in Sunset Magazine, comes from Karen Dannenbaum of Topanga, California. This was included in the collection of recipes that she inherited from her mother, thereby naming them Elsa’s Chocolate Dipped Macaroons.

It is wonderful to discover those notes and recipes written by the hand of our loved one …especially when it was handwritten by your mom. I’ve experienced that wave of nostalgia when coming across several of my mom’s recipe cards. It is truly bittersweet.

You’ll need a food processor for this one. I imagine you could use a blender or mixer, but the food processor is recommended. It does a good job of breaking down the coconut flakes so that the finished product is smoother in texture.

Preheat oven to 325°F with racks in upper and lower thirds.
Line 2 baking sheets with parchment paper.

Place 2 2/3 cups (7 ounces) flaked coconut & the confectioners’ sugar in a food processor.
Whirl for 30 seconds.
Add rest of the ingredients except for the chocolate and remaining coconut.
Process until the coconut is well chopped and the batter is creamy, scraping down inside of processor once.

Pour the remaining 1 3/4 cups (5 ounces) flaked coconut into a medium bowl.
Drop a generous tablespoonful of the dough into the bowl.
Gently toss to coat with coconut.
Roll into a ball between your palms.
Then roll in the coconut again and set on the prepared baking sheet.
Repeat with remaining dough and flaked coconut.
Place the cookies about 1/2-inch apart since they don’t spread much when baked.

Bake until golden around the top and edges for 25 to 30 minutes total.
Switch position of pans halfway through baking process.
Slide parchment with cookies onto a wire rack to cool completely.

Once the macaroons are baked and cooled, the fun begins.

They are each dipped in melted chocolate. I use Ghirardelli 60% Bittersweet since my family enjoys really dark chocolate. If you prefer, feel free to use semisweet chocolate as instructed in the original recipe. It’s all about what you and your family like.

Break or chop chocolate into small chunks.
Place it in a small microwave-safe bowl and heat in 20-second bursts until almost melted.
OR put it in a small heatproof bowl that is placed over pot with simmering water.
Stir to melt completely.
If very liquidy, let cool until as thick as sour cream.

Line a baking sheet with waxed paper or parchment paper.
Work with one cookie at a time.
Hold the cookie by the top & barely dip the bottom into the melted chocolate.
The chocolate dip should go about 1/2-inch up the side of the cookie.
Set on the prepared baking sheet and repeat process for the remainder.
Chill for one hour to set the chocolate.

Let these guys hang out in the fridge for about an hour to set the chocolate.

An added bonus… they can be made up to 2 weeks ahead as long as they are stored in an airtight container in the refrigerator.

Elsa’s Chocolate Dipped Macaroons would be a wonderful addition to your holiday cookie tray.

You may even want to double or triple this recipe.

5 from 2 votes

elsa's chocolate dipped macaroons

Adapted from Karen Dannenbaum

Moist, delicious & gluten-free

Prep Time 30 minutes

Cook Time 25 minutes

Total Time 55 minutes

Servings 20 cookies

Author Rosemary Stelmach

Ingredients

12 ounces sweetened flaked coconut, divided
2/3 cup confectioners' sugar
1/4 cup plus 1 tablespoon cream of coconut
2 1/2 tablespoons neufchâtel cheese (1.5 ounces)
2 tablespoons coconut flour
1 large egg white
1/2 teaspoon pure vanilla extract
pinch of sea salt
6 ounces semisweet or bittersweet chocolate

Instructions

Preheat oven to 325°F with racks in upper and lower thirds. Line 2 baking sheets with parchment paper.
Place 2 2/3 cups (7 ounces) flaked coconut and the confectioners' sugar in a food processor and whirl for 30 seconds. Add the rest of the ingredients except for the chocolate and remaining coconut. Whirl until the coconut is well chopped and the batter is creamy, scraping down inside of processor once.
Pour the remaining 1 3/4 cups (5 ounces) of flaked coconut into a medium bowl. Drop a generous tablespoonful of dough into the bowl and gently toss to coat with coconut. Roll into a ball between your palms, then roll in the coconut again and set on the prepared baking sheet. Repeat with remaining dough and flaked coconut, setting cookies about 1/2 inch apart (they don't spread much).
Bake until golden around the top and edges, switching position of pans halfway through, 25 to 30 minutes total. Slide parchment with cookies onto a cooling rack to cool completely.
Break or chop chocolate into small chunks, put in a small microwave-safe bowl, and heat in 20-second bursts until almost melted. Stir to melt completely. If very liquidy, let cool until as thick as sour cream.
Line a baking sheet with waxed paper or parchment paper. Hold one cookie at a time by the top and dip the bottom into the melted chocolate about 1/2 inch up the side of the cookie. Set on the prepared baking sheet and chill for 1 hour to set the chocolate.
Macaroons can be stored for up to 2 weeks, chilled in an airtight container.

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