Joyful Almond Coconut Macaroons
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.
Joyful Almond Macaroons
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone liners.
- 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.
- 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.
- Bake for approximately 12-15 minutes, rotating pans halfway through baking time, until golden brown and fragrant. Cool completely on the sheets.
- 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.
- 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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I love all things coconut! That cookbook sounds like a great tool for easy-to-make desserts!
Coconut desserts are just so easy to love.
Barbara, your photos are GORGEOUS! Thank you so much for making my Joyful Almond Macaroons. <3 Appreciate your support & friendship! xoxo!
So perfect and tempting!
Cheers,
Rosa
Indeed, these are joyful! Just look at the goodness of these macaroons! They are just so irresistible!
OH my goodness…those joyful macaroons would have me singing songs of glee if I had one or 4. I can certainly understand how dangerous they’d be sitting on my kitchen counter. I haven’t made macaroons in I don’t know how long-and mine certainly weren’t as pretty as yours are. Robin is having a party later this month and my cousin and I are responsible for dessert-easy pick-up dessert. These look like the perfect solution for one of the cookies I’ll make. And Robin LOVES macaroons.
Macarons? I’ve never tackled.
I just took a peek at that cookbook….holy comolli what goodies! It looks like one sinfully delicious collection of easy desserts….and that’s always a good thing, 🙂