Coconut Almond Macaroons are a simple yet delicious blend of milk chocolate, sweet coconut, and nutty almond flavors. These fast and flavorful goodies are bound to be loved by the whole family.
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These Coconut Almond Macaroon treats are a delectable combination of chewy coconut, nutty almonds, and a hint of sweetness. Whether you’re a fan of traditional macaroons or simply looking for a new twist on this classic dessert, these macaroons are sure to satisfy your cravings.
If you’re looking for more nutty dessert recipes, try these Almond Joy Cookies, Italian Pine Nut Cookies, and Toffee Saltine Crack.
Why We Love This Chocolate Coconut Macaroon Recipe
There’s something truly special about our chocolate coconut macaroons that sets them apart from the rest. From their quick and easy preparation to their irresistible flavor combination, these macaroons have earned a special place in our hearts.
- Quick and Easy: In just 30 minutes these coconut macaroons can be whipped up, making them perfect for last-minute sweet cravings or when you need a delicious treat in a hurry.
- Easy Ingredients: With only 6 simple ingredients, including coconut flakes, egg whites, and chocolate, this recipe uses pantry staples that are easy to find in grocery stores.
- Family Friendly: These macaroons are a hit with the whole family! Their rich chocolate flavor combined with the sweet coconut flakes appeals to both kids and adults.
Ingredient Notes for Chewy Almond Macaroons
- Coconut Flakes: Sweetened flaked coconut works best for this recipe, as it provides the perfect level of sweetness. If you prefer a less sweet option, unsweetened flakes can be used as well.
- Almond Extract: A splash of almond extract adds a delightful nutty flavor to these macaroons, enhancing their overall taste and aroma.
- Large Eggs: You will need the whites of two large eggs.
- Sweetened Condensed Milk: You will need a little less than 1 cup ( 3/4 cup plus two tablespoons) of this rich
See my recipe card below for a complete list of the ingredients with measurements.
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Variations and Substitutions for this Chewy Almond Cookie
Add your own personal touch to these almond macaroons with these creative variations. Whether you want to experiment with different flavors or add additional ingredients, these ideas will inspire you to customize your macaroons. This recipe is an easy and unique twist on Italian Almond Paste Cookies.
- Vanilla Extract: If you’re not a fan of almond flavor, you can easily substitute it with an equal amount of vanilla extract for a slightly different flavor profile.
- Pecans: For an added crunch, add finely chopped pecans to the macaroon mixture. They will add a delightful nutty taste to each bite.
- Raisins: If you enjoy a burst of fruity sweetness, throw in a handful of raisins to the batter. They’ll provide a pleasant chewiness that complements the chocolate and coconut flavors.
How to Make Soft and Chewy Almond Macaroons Recipe
These are the basic steps for making almond coconut cookies. Refer to the full, printable recipe card below for detailed instructions.
Step 1: Prepare Oven and Baking Sheets
First, preheat the oven to 325 degrees F. Then line two baking sheets with parchment paper or silicone mats. Do not use aluminum foil, as the macaroons will stick.
Step 2: Make a Coconut Mixture
Next, in a medium-sized bowl, add the coconut flakes, condensed milk, and almond extract. Then stir to combine all ingredients and then set aside.
Step 3: Beat Eggs and Combine with Coconut Mixture
In a separate medium bowl, add the egg whites and salt. Beat this mixture until a stiff peak forms. Using a rubber spatula, fold the egg mixture into the coconut mixture.
Step 4: Baking Time
Use a cookie scoop to scoop the dough onto the baking sheet lined with parchment paper or use a spoon to scoop out enough for a 1-inch ball. Make sure dough balls are at least one inch apart. Bake in the oven for 23-25 minutes. The tops and edges should be starting to turn golden.
Step 5: Melt Chocolate
Then place chocolate in a microwave-safe bowl, and heat for 30 seconds at a time. Make sure to stop and stir the chocolate in between each 30-second interval. Repeat this process until the chocolate is smooth and completely melted.
Step 6: Dip Macaroons in Melted Chocolate
Let the macaroons cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Take each macaroon and dip it in the melted chocolate, ensuring the bottom and sides are fully coated. Finally, after dipping, place macaroons back on parchment paper to harden.
Recipe FAQs about this Easy Almond macaroon Recipe
Expert Tips for Making This Italian Almond Macaroons Recipe
These handy suggestions will help you achieve perfect results and elevate your almond macaroon recipe from delicious to extraordinary. From adding a touch of elegance to ensuring the best texture, these tips will help you master this delightful treat.
- Drizzle Chocolate on Top: For an extra touch of indulgence, use some of the melted chocolate and drizzle it over top of the macaroons as well. This adds a beautiful visual appeal and enhances the chocolatey experience.
- Only Egg Whites: When separating the egg whites, make sure there are no traces of yolks in the bowl. Even a small amount of yolk can prevent the whites from properly whipping.
- Intense Almond Flavor: Add more almond goodness with sliced almonds, ground almonds, homemade almond paste, or almond flour, make your own by using a food processor and process your own blanched almonds. Or decorate the top with a whole almond.
- Sugar: Dust the cookies with a little powdered sugar or superfine sugar. Or top with a halved maraschino cherry.
What to Serve with Coconut Almond Macaroon
Coconut Almond Macaroons
Equipment
- 2 Medium bowls
Ingredients
- 14 ounces Sweetened coconut flakes
- ¾ cup Sweetened condensed milk, plus 2 tablespoons
- 1 ½ teaspoon Almond extract
- 2 Large egg whites
- ¼ teaspoon Salt
- 4 ounces Chocolate chips
Instructions
- Set the oven temperature to 325 F. Get two baking sheets ready by using parchment paper or a silicone liner. Avoid using foil as it may cause sticking.
- Combine the coconut, sweetened condensed milk, and almond extract in a medium bowl. Leave it aside.
- Using an electric mixer, beat the egg whites and salt in a separate bowl until they form stiff peaks.
- Fold the egg whites into the coconut mixture using a spatula.
- By scooping the mixture with a cookie scoop, place heaping tablespoons onto the prepared baking sheets, ensuring they are spaced approximately 1 inch apart.
- Cook for a duration of 23 to 25 minutes until the upper surface and sides turn golden.
- After a few minutes of cooling on the pans, move them to a wire rack to cool completely.
- Microwave the chocolate in short 30-second intervals, stirring after each one until the chocolate becomes smooth and suitable for dipping. Take caution not to overheat it, as this may result in burnt chocolate.
- Immerse each macaroon into the chocolate, ensuring the bottoms and a small portion of the sides are covered, before returning them to the parchment sheets to solidify.
Expert Tips
- Drizzle Chocolate on Top: For an extra touch of indulgence, use some of the melted chocolate and drizzle it over top of the macaroons as well. This adds a beautiful visual appeal and enhances the chocolatey experience.
- Only Egg Whites: When separating the egg whites, make sure there are no traces of yolks in the bowl. Even a small amount of yolk can prevent the whites from properly whipping.