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Almond Joy Coconut Macaroon Cookies

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Desserts
Cuisine American
Servings 24 servings
Calories 300 kcal

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)

Instructions
 

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