Introduction

Almond Joy Coconut Macaroon Cookies are a delightful twist on the classic coconut macaroon, inspired by the beloved Almond Joy candy bar. These cookies are chewy, sweet, and packed with coconut, topped with a whole almond and drizzled or dipped in rich chocolate. The combination of coconut, almond, and chocolate creates a tropical, nutty, and indulgent treat that’s perfect for holidays, dessert platters, or anytime you crave a sweet, chewy cookie.

The macaroons have a golden exterior with a soft, chewy center, and the chocolate coating adds a luscious finish. They are simple to make yet feel elegant and luxurious, capturing the flavors of coconut and chocolate in every bite.

Why I Love This Recipe

I love this recipe because it delivers the perfect texture and flavor combination. The coconut provides chewiness and tropical flavor, the almonds add a satisfying crunch, and the chocolate coating adds richness and indulgence. These cookies are easy to make, yet they look and taste like a bakery treat.

They are also versatile — perfect for gifting, party platters, or just a special treat at home. Each bite is a little piece of paradise, satisfying both coconut lovers and chocolate enthusiasts alike.

Why This is a Must-Try Dish

This cookie is a must-try because it transforms a simple macaroon into a decadent, candy-inspired dessert. With the chewy coconut, crunchy almond, and chocolate, it’s a texture and flavor explosion. These cookies are perfect for anyone who loves Almond Joys or wants a cookie that combines classic flavors with elegance.

They’re visually appealing, deliciously sweet, and make an unforgettable addition to cookie trays, holiday desserts, or homemade gift boxes.

Preparation & Cooking Time

• Preparation Time: 15 minutes
• Chilling Time (optional): 10 minutes
• Cooking Time: 12–15 minutes
• Total Time: 27–40 minutes

Servings & Nutrition

• Servings: 24 cookies
• Calories per Cookie: ~180
• Course: Dessert / Snack
• Cuisine: American / Classic Bake

Ingredients

For the Macaroons:

• 3 cups sweetened shredded coconut
• ¾ cup sweetened condensed milk
• 1 tsp vanilla extract
• 2 large egg whites
• ¼ tsp salt
• 24 whole almonds

For the Chocolate Coating:

• ½ cup semisweet or dark chocolate chips
• 1 tsp coconut oil (optional, for smoother chocolate)

Cooking Directions

Step-by-Step Preparation Method:

1. Preheat Oven
   • Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Mix Coconut Mixture
   • In a large bowl, combine shredded coconut, sweetened condensed milk, and vanilla extract.
3. Beat Egg Whites
   • In a separate bowl, beat egg whites with salt until soft peaks form.
4. Fold Egg Whites
   • Gently fold the beaten egg whites into the coconut mixture until fully combined.
5. Form Macaroons
   • Scoop 1–2 tbsp of the mixture and shape into small mounds on prepared baking sheets.
   • Press one whole almond on top of each mound.
6. Bake
   • Bake for 12–15 minutes, until edges are golden brown.
7. Cool
   • Allow macaroons to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
8. Melt Chocolate
   • Melt chocolate chips with coconut oil in a microwave-safe bowl in 20-second intervals, stirring in between until smooth.
9. Coat Macaroons
   • Dip bottoms or drizzle tops of cooled macaroons with melted chocolate. Allow chocolate to set completely.

How to Serve

• Serve at room temperature on a dessert platter.
• Great for gifting — place in a decorative tin or box with parchment paper.
• Pair with coffee, tea, or milk for a sweet treat.

Recipe Tips

• Use sweetened condensed milk for chewy, moist macaroons.
• Toast coconut lightly before mixing for extra flavor.
• Allow chocolate to cool slightly before dipping to prevent melting the macaroon.
• Chill baked macaroons for a few minutes before coating in chocolate for easier handling.

Variations

• Mini Macaroons: Make bite-sized versions for party platters.
• Chocolate Drizzle Only: Instead of dipping, drizzle chocolate over the tops.
• Nut-Free: Omit almonds for coconut chocolate macaroons.
• Add Flavors: Add a few drops of almond extract or coconut extract for extra flavor.
• Double Chocolate: Fold in mini chocolate chips into the coconut mixture.

Freezing & Storage

• Room Temperature: Store in an airtight container for up to 4 days.
• Refrigeration: Store for up to 1 week.
• Freezing: Freeze baked macaroons in a single layer for up to 2 months. Thaw at room temperature before serving.

Special Equipment Needed

• Mixing bowls
• Electric mixer (optional, for beating egg whites)
• Baking sheets
• Parchment paper
• Wire cooling rack
• Microwave-safe bowl or double boiler for melting chocolate
• Spoon or small ice cream scoop for forming macaroons

FAQ

Q1: Can I make these without eggs?
Yes, you can use aquafaba (chickpea brine) as an egg white substitute to make vegan macaroons.

Q2: Can I use unsweetened coconut?
Yes, but add a few tablespoons of sugar to maintain sweetness.

Q3: Can I skip the chocolate coating?
Absolutely — they’re delicious plain or just with almonds.

Q4: Can I toast the almonds?
Yes, lightly toasting the almonds adds extra flavor.

Q5: How do I keep macaroons chewy?
Store in an airtight container at room temperature; avoid overbaking.

Conclusion

Almond Joy Coconut Macaroon Cookies are chewy, chocolatey, and tropical. Combining shredded coconut, sweetened condensed milk, a crunchy almond, and rich chocolate, these cookies capture the flavors of the beloved candy bar in homemade form. Perfect for holidays, gifts, or a sweet everyday indulgence, they are easy to make yet feel luxurious. Each bite delivers chewy coconut, crunchy almond, and smooth chocolate — a true treat for anyone who loves macaroons or Almond Joys.