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Home » Cookies Bars & Candy » Chocolate-Almond Macaroon Cookies

Chocolate-Almond Macaroon Cookies

March 15, 2014 by Melissa 4 Comments

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If like me you’re a fan of all things coconut these Chocolate-Almond Macaroon Cookies will likely become one of your favorite “go to” indulgences. They’re simple to make and satisfy the coconut craving.  In this case it includes chocolate, too.

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. If you’re a caramel fan checkout out my recipe for Caramel Rum Macaroon Cookies.

Chocolate-Almond Macaroon Cookies

You may also like: Homemade Chocolate Fudge Sauce, Key Lime Coconut Macaroon Cookies, Chocolate Macaroon Pie and Coconut Chocolate Chip Macaroons.

Chocolate-Almond Macaroon Cookies

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Helpful Kitchen Items:

  • Aluminum Baking Sheet
  • Cooling Rack
  • Cookie Scoop
  • Cut and Serve Turner


Chocolate-Almond Macaroon Cookies
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Chocolate-Almond Macaroon Cookies

Servings: 24 -28 cookies
Author: Melissa Sperka

Ingredients

  • 1 [14] oz package sweetened flaked coconut
  • 3/4 cup all-purpose flour
  • 1/2 tsp salt
  • 3/4 cup sliced almonds toasted and divided
  • 1 [14] oz can sweetened condensed milk
  • 1 1/2 cup chocolate chips divided [your preference milk/semisweet/dark]
  • 1 large egg beaten
  • 1/2 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 1/2 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 1/2 inches apart on a parchment paper lined baking sheet.
  • Bake for 15 minutes then cool on a cooling rack.
  • Melt together the remaining 1/2 cup of chocolate chips with 3 Tbsp of heavy cream.
  • Drizzle over the top and sprinkle with the remaining toasted almonds.
  • Store covered, do not stack.
Tried this recipe?Mention @melissassk or tag #melissassk!
Chocolate-Almond Macaroon Cookies
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Hi, thanks for stopping by to visit my website My name is Melissa, I’m a busy Mom, author, recipe developer, photographer, food writer and blogger. I’m passionate about creating delicious dishes to share with family and friends!
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Comments

  1. Melissa @ My Recent Favorite Books says

    March 15, 2014 at 9:38 pm

    Yum! These cookies sound great!
    The combination of flavors is really good.

    Pinned!

    Reply
  2. Melissa says

    March 16, 2014 at 1:26 pm

    Thank you Melissa!

    Reply
  3. Melissa says

    March 18, 2014 at 3:42 pm

    Hi Judy! Only like a fellow coconut fanatic can do. ☺

    Reply
  4. Judith Hannemann says

    March 18, 2014 at 2:40 pm

    You’re killing me here Melissa LOL.

    Reply

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hello,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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