Coconut Almond Macaroons with Dark Chocolate

Sometimes you feel like a nut … sometimes you don’t!  Doesn’t that little jingle bring up images of sweet coconut drenched in chocolate?  I’ve been on a bit of a candy-inspired baking binge lately, and these little guys are no exception!  These coconut macaroons taste just like an Almond Joy.  Seriously.  Just like it!  Except perhaps, with a slightly more gourmet twist.  Plus, if you don’t feel like a nut, you can leave the almonds out and suddenly it a Mounds bar macaroon!

coconut macaroons with chocolate

The beautiful thing about these macaroons is how simple they are.  Toast up some coconut and almonds.  Mix in some sweetened condensed milk.  Fold in some whipped egg whites.  Bake.  Drizzle with ridiculous amounts of melted chocolate.  That could be the entire recipe!  I did you the favor of providing slightly more specific instructions below, but you probably won’t need them.


baked macaroon on sheet

These had a perfectly crisp outer shell and a sweet, chewy center.  The dark chocolate perfectly offset the sweetness of the coconut.  While I was quite happy to scarf these down at room temperature, I’ve been informed that they are quite deadly when devoured cold, straight from the fridge.  Hello, frozen Almond Joy!

macaroons group on sheet

Given how easy these are to make and how beautiful they end up looking, these would be fantastic at a party!  You could easily double (or triple) the recipe and whip up oodles of cookies in no time at all.  If you are making them for a party, try making some with nuts and some without and mixing dark and milk chocolate for different variations.  Plus, without any flour these are gluten-free!

single macaroon from above

I promise that your party guests will be so thoroughly impressed with your beautiful cookies that they won’t be able to stop saying “You made these?” between bites of chewy coconut … which will probably be followed with some semi-embarrassing gushing about how these are the best cookies they have ever had.  And you will retain your status as Cookie Baking/Party Hosting/Chocolate Wielding Diva Extraordinaire.  Just saying …

stack of macaroons from the side

Print

Coconut Almond Macaroons with Dark Chocolate

Yield: 24 cookies

Cook Time: 14 minutes

Ingredients-

3 cups sweetened flaked coconut
1 cup almonds, chopped
2/3 cup sweetened condensed milk
1 teaspoon vanilla extract
2 egg whites
Pinch of salt
10-12 ounces dark, milk or semisweet chocolate, chopped, melted*

Directions-

- Preheat oven to 350°F.
- Place coconut and almonds on large cookie sheet. Bake until lightly toasted, stirring frequently, about 12 minutes. Cool. Maintain oven temperature.
- Line 2 large cookie sheets with parchment paper. Grease parchment.
- Combine condensed milk and vanilla in large bowl. Mix in coconut and almonds thoroughly.
- Using electric mixer, beat egg whites and salt until stiff but not dry. Gently, fold whites into coconut mixture.
- Drop batter by rounded tablespoons onto prepared cookie sheets. (Using a slightly greased cookie scoop helps make perfect ball shapes and keeps the batter from sticking.)
- Bake until macaroons just turn golden brown around edges, about 14 minutes.
- Cool completely on cookie sheets.
- Line another cookie sheet with waxed paper.
- Dip cooled cookie bottoms into melted chocolate. Place cookies, chocolate side down, on prepared cookie sheet. Using a spoon, drizzle remaining chocolate over the tops of the cookies.
- Refrigerate until chocolate is set, about 15 minutes. Can be prepared 4 days ahead. Store cookies in airtight container and refrigerate.

* You can melt the chocolate in a double boiler over simmering water, stirring constantly or in the microwave on low power. I usually zap it in 20 second intervals stirring in the middle. Be sure to watch it closely as it will burn quickly!

Adapted from Bon Appetit's Island Macaroons

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19 Responses to “Coconut Almond Macaroons with Dark Chocolate”

  1. 1
    Mary — April 26, 2009 5:57 pm

    I can’t wait to try these! I need to bake something for a hundred or so people for after church next week and I think these are definite contenders. Thanks!

  2. 2
    Heavenly Housewife — April 27, 2009 6:36 am

    Wow, these r beauties. I have made my own before, but they never looked as good as yours!

  3. 3
    Ciaochowlinda — April 27, 2009 11:25 am

    These look fabulous. Can’t wait to try them.

  4. 4
    Karen@Mignardise — April 27, 2009 12:45 pm

    My three all-time favorite ingredients – almonds, coconut and chocolate.
    Sounds like a keeper!
    Nice photos too.

  5. 5
    mark — April 27, 2009 10:29 pm

    These look amazings. Can’t wait to try them.

  6. 6
    Dimah — April 28, 2009 9:50 am

    Mmmm…This looks really delicious!

  7. 7

    These look and sound amazing! My husband is a huge fan of coconut and goes wild when it’s combined with chocolate. I’m adding this to my must try list. Thanks for sharing.

    Jan ~ Founder, PantryConnection.com

  8. 8
    Alta — May 8, 2009 1:02 pm

    OMG these look so good! I love macaroons, and these look like the best ever. Got to make them ASAP!

  9. 9
    Debbie — October 22, 2009 1:59 pm

    Has anyone tried unsweetened coconut in these? I have a bunch of it and was wondering if it would taste bad. These look so good though!

  10. 10
    Jenny — October 29, 2009 2:29 pm

    My second time using this recipe, and once again delicious. I get about 3 dozen using a greased 1T measuring spoon. Thanks for sharing!!

  11. 11
    Debbie — October 30, 2009 5:59 pm

    I made these and everybody loves them! New favorite. Thanks for sharing.

  12. 12
    Emily — December 21, 2009 9:00 am

    I made these and they were fabulous. Toasting the coconut and almonds definitely makes a difference, worth the time.

  13. 13
    Monique @ Sassy Sweets — January 14, 2010 5:28 pm

    WOW!!! These are fantastic! Made them last night, sooo easy to make. Thanks for sharing…I love almond joy and these taste JUST like them YUMMMM

  14. 14
    Jessica — June 19, 2010 7:01 pm

    I just hosted a baby shower for my sister-in-law and I made these and your spinach artichoke dip – both were delicious, but these were definitely the favorite! Yum, yum, and yum! Everyone raved on them and asked for the recipe!

  15. 15
    Linda — March 30, 2011 6:55 pm

    nom nom nom nom. I’m going to make a vegan version right now :) .

  16. 16
    Anum — August 23, 2012 1:56 pm

    I have a question please: How long can these stay out of the refridgerator for? Thank you!

  17. 17
    Anum — August 23, 2012 2:47 pm

    Sorry for posting again, I have to give these to someone today, and was wondering if I should give them a limited amount or not, just in case they have to be refridgerated.

    • kate replied: — August 23rd, 2012 2:58 pm

      Anum – The only issue to consider about refrigeration is the chocolate. If you are in a hot climate you might want to keep them refrigerated so that the chocolate does not melt. So long as you are in a moderate, air-conditioned environment they will be fine in an air-tight container for a few days.

  18. 18
    Anum — August 23, 2012 3:09 pm

    Thank you very much!

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