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Transport straight to chewy deliciousness with coconut and almond flavor in these Coconut Almond Macaroons! The perfect cookie, without flour, to satisfy your sweet cravings.
Delicate, yet rich; simple, yet sophisticated—coconut almond macaroons are the epitome of flavor! Perfect for festive occasions, gifts, or simply for treating yourself, coconut almond macaroons are the perfect treat. Dipped in dark chocolate, the flavors pair perfectly together. And if you are gluten-free or grain-free, they fit the bill perfectly!
Eating a coconut almond macaroon is like biting into a chewy spongy coconutty chew and the richness of dark chocolate waves over it in culinarily masterful perfection. I can’t describe how really really good these are!
So put on your apron, prepare your cookie scoop, and get ready to impress yourself and your loved ones without much effort at all. Here’s what you need:
- Sweetened Condensed Milk
- Almond Extract
- Chocolate Chips
Almond Joy Macaroons
If you love Almond Joy candy bars, get ready to enjoy a homemade version that is even more flavorful. The satisfying chew and the sweet essence mixed with the dark chocolate is the perfect combination to bring you back to that amazing flavor. Just add a whole almond on top of each cookie for the perfect crunch as well. You can even dip these cookies all the way under if you feel like it.
For more coconut goodness, check these out:
For more great cookie ideas, check these out:
- Best Snickerdoodle Cookies
- Easy Vegan Lemon Cookie Recipe
- Pecan Shortbread Cookies
- Pumpkin Pie Crumbl Cookies Copycat Recipe
- Chocolate Chip Pecan Godiva Filled Cookies
Almond Macaroon Recipe
- 1 - 14-oz bag of sweetened flaked coconut, such as Baker's Angel Flake
- 3/4 cup + 2 Tbs. sweetened condensed milk
- 1 ½ tsp. Almond Extract
- 2 large eggs whites
- ¼ teaspoon salt
- 4 ounces (Or more if desired) semi-sweet chocolate chips
- Preheat the oven to 325°F.
- Prepare two baking sheets with parchment paper or a silicone liner. These will stick to foil.
- In a medium bowl, combine the coconut, sweetened condensed milk, and Almond extract. Set aside.
- In a separate bowl, beat the egg whites and salt with an electric mixer until stiff peaks form. (Don’t be intimidated, this is actually easy-peasy!)
- Use a spatula to fold the egg whites into the coconut mixture.
- Using a cookie scoop or two spoons to form heaping tablespoons of the mixture into dollops on the prepared baking sheets, approximately 1 inch apart.
- Bake for 23 to 25 minutes until the tops and edges are golden.
- Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely. (If you find they want to stick to The parchment, just let them sit until completely cooled. It won’t hurt a thing.)
- Melt the chocolate in a microwave-safe bowl for 30 seconds at a time, stopping to stir after each interval until the chocolate is smooth and dippable. (Be careful to not microwave too long or you’ll burn the chocolate and it will be clumpy, disgusting, and you’ll have to start over!)
- Dip each macaroon into the chocolate covering the bottoms and a smidge up the sides and then place it back onto the parchment sheets to harden.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 145Total Fat: 9gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 93mgCarbohydrates: 17gFiber: 2gSugar: 13gProtein: 2g
The cookies will keep well for a week in an airtight container in the fridge… If they last that long!
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