Chocolate-Dipped Macaroons

Learn how to make delicious chocolate-dipped macaroons with this easy recipe. These macaroons are made with chopped pretzels, potato chips and candy bars, like cowboy cookies or kitchen sink cookies, creating a salty-sweet treat everybody loves!

I simply could not feature The Macaroon Bible on my blog without sharing at least one macaroon recipe from the book. I chose to share this particular macaroon recipe because of its name, "stoopid macaroons," which are fully loaded coconut macaroons, inspired by compost cookies and compost pound cake.

These macaroons are pretty fun because they have bits of pretzel sticks, potato chips (the crinkle-cut kind is recommended by the author), and Crispy Crunch chocolate bar (instead of Butterfinger). Being Canadian, I have seen commercials about Butterfinger Bars (on Amazon), but never actually eaten one. I'm not even sure if they sell Butterfinger bars in Canada. I certainly couldn't find them at my local grocery stores, which is why I substituted it with the Canadian chocolate bar, Crispy Crunch. I think they should be very similar in taste and texture.

Since Dan Cohen suggested the option of drizzling the macaroons with melted chocolate, I listened because as my mom put it, if there's an opportunity to cover a cookie with melted chocolate, just do it.

These macaroons are crispy on the outside, and chewy on the inside. The dominant flavour is still coconut, with little bursts of saltiness and peanut from the add-ins. The chocolate drizzled on top really cuts the sweetness of these, and the combination of coconut and dark chocolate is always a happy one. All in all, these are yummy. And I agree with Dan Cohen, if you are a purist like we are, you will still enjoy these a lot, even if the thought of adding crushed potato chips and bits of a peanuty chocolate bar seems absolutely preposterous. Just make them and see for yourself.

Now here's the recipe for the "Stoopid macaroons" from The Macaroon Bible (available on Amazon), which I converted to grams for all us metric people.

📖 Recipe

Macaroons

AuthorAuthor : Janice Lawandi

These macaroons are crispy on the outside, and chewy on the inside. The dominant flavour is still coconut, with little bursts of salty peanut flavour and chocolate.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 24

Calories 125 kcal

Need measurements in CUPSUse the button options below to switch from Metric to US measurements! It's that easy!

Ingredients

  

0.5x1x2x3x

• ▢ 298 grams sweetened condensed milk
• ▢ ½ teaspoon pure vanilla extract
• ▢ 283 grams sweetened shredded coconut
• ▢ 57 grams pretzel sticks
• ▢ 57 grams crinkle-cut potato chips I used Ruffles
• ▢ ⅔ Crispy Crunch bar or ½ a Butterfinger
• ▢ 2 large egg white(s)
• ▢ ¼ teaspoon Diamond Crystal fine kosher salt
• ▢ 60 grams 70 % dark chocolate

Instructions

 

• Preheat the oven to 350 °F (175 °C). Line a couple of baking sheets with parchment paper.
• In a big bowl, stir together the sweetened condensed milk and the vanilla, then add in the coconut, pretzel sticks, potato chips, and chopped butterfinger bar. Set aside.
• Beat the egg whites with the salt in a mixer fitted with the whisk attachment until stiff peaks form.
• Fold the egg whites into the coconut mixture (do this gradually as the coconut mixture is very heavy).
• With wet hands or wet spoons, dollop golf ball-sized scoops of the macaroon batter onto the parchment lined baking sheet. Wet spoons/hands between every scoop. You should get about 22 to 24 scoops out of the batter.
• Start checking the macaroons around 20 minutes, but they will probably bake for about 25 minutes, until they are bottom turns a dark golden brown and the tops too. They taste better when they are a little on the darker side.
• Cool the macaroons on the pan for 2 minutes before carefully peeling them off the parchment and transferring them to a wire rack to cool completely.
• Melt the dark chocolate in the microwave on medium power, stirring every so often. Drizzle over the tops of the macaroons and let set before enjoying, if you can wait that long.

Notes

For this recipe, I used Cacao Barry Mexique chocolate. You can also use Ocoa from Cacao Barry, a 70% dark chocolate.

Nutrition

Calories: 125kcal

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Please note that I was happy to receive this book from Houghton Mifflin Harcourt Publishing, but my opinion about this book is still my own.