Chocolate drizzled coconut macaroons with almond flavor and crunch.
This is the third recipe in my Christmas Yumminess Countdown! We’ve had Chocolate Almond Cherry Biscotti and Chocolate Chip Almond Scones. I think I may like chocolate and almond! Here’s another chocolate almond recipe! I’m really sorry if you don’t like the chocolate-almond combination…I will be posting other recipes!
Sorry for the little break in the Christmas Yumminess Countdown, but I had to stop procrastinating and actually study! We get reading days where we have no classes and just get to study. Everyone else seemed to think studying was a good idea so I thought I would see what the fuss was about. There was no fuss to be had. But finals are over now, and I get to go home tomorrow! I can’t wait to be reunited with my kitchen! I will get one whole month of nothing but the mixer running, dough pasted on my hands, and learning how to use my new camera! I can’t wait! And I get to see this cute face!
I have such a long baking list for when I get home! My procrastination technique for finals was to look at baking blogs! I am dying to make some more variations of biscotti and some really festive sugar cookies…
…and of course these beauties! These Almond Joy Coconut Macaroons are my favorite coconut macaroon variation so far. I liked the plain ones and the Piña Colada ones I made too, but you just can’t beat chocolate and almond! The presentation of theses is beautiful too with very little work!
These are so easy to make but your family and guest will be super impressed!
Happy coconut macaroon eatin’!
…and voilà!
- 3 egg whites
- ½ cup granulated sugar
- 1 teaspoon almond extract
- pinch of salt
- 14 oz (5⅓ cups) of sweetened shredded coconut
- 30 whole almonds
- ¼ cup chocolate chips, melted
- Preheat oven to 325° F.
- Line two baking sheets with parchment.
- In a mixer with a whisk attachment, beat egg whites, sugar, almond extract, and salt until foamy and the sugar is nearly dissolved. (about 1-2 minutes) (you do not want peaks).
- Mix in the coconut with a spatula.
- Drop cookies onto the lined pans either using a measuring spoon or a scoop that is about 1 Tablespoon.
- Press down the cookies so that they are flat.
- Press one almond into the center of the macaroon.
- Bake for 18-20 minutes if you are cooking both sheets at the same time. If you are baking the sheets one at a time it takes about 15-18 minutes. The cookies should be golden brown on the bottom and the tops should look like slightly toasted coconut.
- Press the almonds into the cookies again to really make sure they stick.
- Allow the cookies to cool on the sheet for about 5 minutes and then remove them to a wire rack.
- Once the cookies are completely cool, melt the chocolate and put it in a small ziplock or pastry bag. Cut a very small whole in a corner and then drizzle the chocolate over the macaroons.
- Voilà!
Lovin’ the almond joys as much as me?
Try my Almond Joy Cupcakes…
Or my Homemade Almond Joys!
I LOVE chocolate and almond together.. so I definitely know that I would love the taste of these little macaroons! Saving the recipe so I can make them this Christmas!
Chocolate and almond is by far my favorite flavor combination for baking! Definitely test them out…they are in no way time consuming!
So delish! I love coconut and these cookies would make tops on my list. Pinned to our *Coconut Obsession* Board.
Have a great day!
Thank you!