Name: Elsa’s Chocolate Dipped Macaroons
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 12 ounces sweetened flaked coconut, divided; ⅔ cup confectioners’ sugar; ¼ cup plus 1 tablespoon cream of coconut; 2½ tablespoons cream cheese (or Neufchâtel cheese); 2 tablespoons coconut flour; 1 large egg white; ½ teaspoon pure vanilla extract; Pinch of sea salt; 6 ounces bittersweet or semisweet chocolate

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Why You’ll Love This Recipe

You’ll love this recipe because it combines the tropical flavor of toasted coconut with a creamy, tender bite thanks to cream cheese and cream of coconut. The chocolate-dipped bottoms add a touch of elegance and indulgence, making these macaroons both delicious and visually appealing. They’re easy to make and store well for days.

Ingredients

12 ounces sweetened flaked coconut, divided
⅔ cup confectioners’ sugar
¼ cup plus 1 tablespoon cream of coconut
2½ tablespoons cream cheese (or Neufchâtel cheese)
2 tablespoons coconut flour
1 large egg white
½ teaspoon pure vanilla extract
Pinch of sea salt
6 ounces bittersweet or semisweet chocolate

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
In a large bowl, combine 10 ounces of flaked coconut, confectioners’ sugar, cream of coconut, cream cheese, coconut flour, egg white, vanilla, and salt. Mix until well combined.
Using a tablespoon or cookie scoop, form small mounds on the baking sheet, spaced about 1 inch apart.
Sprinkle remaining 2 ounces of coconut evenly over the tops, pressing gently to adhere.
Bake for 18–22 minutes until edges are golden and macaroons are set. Cool completely on the baking sheet.
Melt chocolate in a heatproof bowl over simmering water or in the microwave in short bursts, stirring until smooth.
Dip the bottoms of each macaroon in the melted chocolate and place on parchment to set. Refrigerate until chocolate firms before serving.

Servings and timing

Yields 18–20 macaroons. Prep time is 15 minutes, bake time 20 minutes, total about 35 minutes.

Variations

Use Neufchâtel cheese for a lighter cream cheese option.
Dip the entire macaroon in chocolate for a more decadent treat.
Substitute dark chocolate with white or milk chocolate for different flavor profiles.
Add a sprinkle of toasted coconut flakes on top of the chocolate for extra crunch.
Flavor the mixture with a hint of almond extract for a nutty twist.

Storage/Reheating

Store macaroons in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness. No reheating required—enjoy chilled or at room temperature.

FAQs

Can I use coconut milk instead of cream of coconut?

Cream of coconut is thicker and sweeter, so it’s recommended for best results.

Can I make these macaroons vegan?

Substitute egg white with aquafaba and use dairy-free cream cheese and chocolate.

How do I prevent the macaroons from sticking to the parchment?

Use parchment paper or a silicone baking mat and let the macaroons cool fully before removing.

Can I freeze these macaroons?

Yes, freeze in an airtight container for up to 1 month. Thaw at room temperature before serving.

What kind of chocolate works best?

Bittersweet or semisweet chocolate melts well and balances the sweetness.

How do I make the macaroons more chewy?

Avoid overbaking; remove them when edges are golden but centers are still soft.

Can I use unsweetened coconut flakes?

Yes, but sweetened coconut adds a more traditional macaroon flavor.

How do I store macaroons for longer freshness?

Refrigerate in an airtight container to keep chocolate firm and maintain texture.

Can I add nuts or dried fruit?

Chopped nuts or dried cherries can be mixed into the batter for extra flavor.

Can I make these gluten-free?

Yes, this recipe is naturally gluten-free.

Conclusion

Elsa’s Chocolate Dipped Macaroons are a perfect blend of crisp, chewy coconut and rich chocolate, creating a delightful dessert for any occasion. Simple to prepare and irresistible to eat, these macaroons are sure to become a favorite treat for coconut lovers and chocolate enthusiasts alike.

Elsa’s Chocolate Dipped Macaroons

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Elsa’s Chocolate Dipped Macaroons are crisp on the outside, chewy inside coconut treats enhanced with cream of coconut and cream cheese, dipped in rich bittersweet chocolate for an elegant dessert.

Author: Amy
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 18–20 macaroons
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Instructions

Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
In a large bowl, combine 10 ounces of coconut, confectioners’ sugar, cream of coconut, cream cheese, coconut flour, egg white, vanilla, and salt; mix well.
Form small mounds using a tablespoon or cookie scoop on the baking sheet, spaced 1 inch apart.
Sprinkle remaining 2 ounces of coconut over tops, pressing gently to adhere.
Bake 18–22 minutes until edges are golden and set. Cool completely on baking sheet.
Melt chocolate over simmering water or microwave in short bursts, stirring until smooth.
Dip bottoms of macaroons in chocolate; place on parchment to set.
Refrigerate until chocolate firms before serving.