If you're a fan of all things coconut these Chocolate Almond Macaroon Cookies will likely become one of your favorite "go to" cookie recipes to make. They're easy to put together and guaranteed to satisfy the chocolate coconut cravings.
Chocolate Almond Macaroon Cookies
This chocolate version was the result of a kitchen experiment gone...right! Chewy on the inside, toasted and crispy on the outside, with chocolate drizzled on top just to guild the lily. I am never one to miss the opportunity to drizzle just about anything with chocolate, so, these macaroon cookies got the royal treatment. So few ingredients, incredible results.
Other Macaroon and Coconut Cookie Recipes to Add to the Menu
Cookies are not just a holiday occurrence at our house. You can find me baking cookies all year long. Summer doesn't stop me from turning on the oven to bake a fresh batch of cookies at the drop of a hat. I have quite the collection of coconut cookie recipes in the recipe index and a couple of macaroon cookie variations you may like to try.
- These rich Caramel Rum Macaroon Cookies have dulce de leche added to the cookie batter.
- Always popular Chocolate Kissed Coconut Macaroons for holiday baking.
- Key Lime Coconut White Chocolate Chip Cookies are bright and fresh.
- Island inspired White Chocolate Macadamia Coconut Cookies
- Coconut Chocolate Chip Macaroons recipe from Princess Pinky Girl.
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Helpful Kitchen Items:
Chocolate Almond Macaroon Cookies
Servings: 24 cookies (may vary)
Calories: 246kcal
Ingredients
- 1 14 oz package sweetened flaked coconut
- ¾ cup all-purpose flour
- ½ tsp salt
- ¾ cup sliced almonds toasted and divided
- 1 14 oz can sweetened condensed milk
- 1 ½ cup chocolate chips divided [use your preference milk/semisweet/dark]
- 1 large egg beaten
- ½ tsp pure almond extract
- 3 Tbsp heavy cream plus additional as needed
Instructions
- Preheat the oven to 350°F. In a medium mixing bowl, mix together the flaked coconut, flour, salt and ½ cup almonds.
- Melt 1 cup chocolate chips in a microwave safe bowl in 20 second increments repeating until completely smooth. Stir each time.
- Mix with the sweetened condensed milk and almond extract.
- Add to the coconut mixture with the beaten egg and stir until fully combined. The mixture will be stiff.
- Use a 2 oz ice cream scoop or a Tbsp to separate into mounds. Place at least 1 ½ inches apart on a parchment paper lined baking sheet.
- Bake for 15 minutes then cool on a cooling rack.
- Melt together the remaining ½ cup of chocolate chips with 3 Tbsp of heavy cream.
- Drizzle over the top and sprinkle with the remaining toasted almonds.
- Store leftovers in an airtight container at room temperature. Do not stack.
Nutrition
Serving: 1cookie | Calories: 246kcal | Carbohydrates: 29g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 123mg | Potassium: 61mg | Fiber: 1g | Sugar: 16g | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
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My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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