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, Elsa.
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 lighter in texture.
Once the macaroon batter is blended and creamy, each cookie is formed by dropping a tablespoon of batter into a bowl of coconut flakes. Roll it around, shape into a ball with your hands and give it a final coating of coconut.
Once the macaroons are baked and cooled, the fun begins. They are each dipped in melted chocolate. I use 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.
Let these guys hang out in the fridge for about an hour to set the chocolate. Here’s another 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
Adapted from Karen Dannenbaum
Moist, delicious & gluten-free
- 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
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.