Joyful Almond Coconut Macaroons

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These Joyful Almond Coconut Macaroons are easy-to-make coconut macaroons with an Almond Joy twist. Adding almond extract to the cookie dough, and dipping and drizzling the cookies in chocolate take these cookies to a whole new level. 

Today’s recipe is from a fun new cookbook Out of the Box Desserts, written by my sweet friend Hayley Parker, who blogs at The Domestic Rebel. It’s filled with delicious, creative recipes for semi-homemade sweets. 


In the intro to this recipe, Hayley explains the difference between fancy French macarons made with almond flour, and these gooey, soft, chewy coconut macaroons. I’ve made macarons many times, but I’ve never made macaroons, so I couldn’t wait to try Hayley’s Almond Joy version.

The cookies are super easy to make with just five ingredients you probably have in your pantry. Then they’re topped with an almond, dipped in chocolate and finished with a chocolate drizzled on top.


Warning: these cookies are dangerously delicious. I had to ask my husband to take them to work so I wouldn’t devour them all while he was gone.

Next on my list of recipes to make from Out of the Box Desserts is one of Hayley’s brownie bombs. A round, fudgy brownie bite stuffed with something decadent like cookie dough or cheesecake, then covered in chocolate. You’re going to want to buy the book and try them with me too.

Featured Image for post Joyful Almond Macaroons
Yield: 24 cookies

Joyful Almond Macaroons

Prep Time 5 minutes
Cook Time 15 minutes
Additional Time 10 minutes
Total Time 30 minutes


  • 5 1/2 cups shredded coconut
  • 2/3 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 (14 oz) can sweetened condensed milk
  • 24 raw almonds
  • 4 squares chocolate candy coating/almond bark


  1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone liners.
  2. In a large bowl, toss together the coconut and flour until coated. Stir in the vanilla extract, almond extract and sweetened condensed milk until combined and sticky, about 1 minute.
  3. Drop rounded tablespoonfuls of the coconut mixture onto the baking sheets about 1” apart. Use wet fingers to smooth out the tops of the coconut mounds which will prevent the ends of coconut from burning. Place an almond on top of each cookie mound.
  4. Bake for approximately 12-15 minutes, rotating pans halfway through baking time, until golden brown and fragrant. Cool completely on the sheets.
  5. Melt the chocolate bark according to package directions, or until smooth. Dip the bottoms of the cookies into the melted chocolate, then place back on the cookie sheet.
  6. Once all the cookies have been dipped, pour the remaining chocolate bark into a plastic sandwich baggy, seal out the air and snip off the tip. Drizzle the remaining chocolate onto the cookies.

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