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Joyful Almond Macaroons

Prep Time5 mins
Cook Time15 mins
Additional Time10 mins
Total Time30 mins
Course: Cookies
Servings: 24 cookies
Author: Barbara Schieving


  • 5 ½ cups shredded coconut
  • 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


  • 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.