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Chocolate Almond Macaroon Cookies

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

Easy Chocolate Almond Macaroon Cookies Recipe

 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 gild the lily. To make these Chocolate Macaroons you begin by tossing together sweetened flaked coconut and sliced almonds with salt and all purpose flour. Next, mix together melted chocolate with sweetened condensed milk, almond extract and one beaten egg. Add the wet to the dry ingredients mixing until fully combined. Drop dollops onto a parchment lined baking sheet then bake. Cool the chocolate macaroons completely before drizzling with warm chocolate and a sprinkle of almonds.

Chocolate-Almond Macaroon Cookies

How to Make the BEST Chocolate Almond Macaroon Cookies

  • Ingredients you’ll need to make homemade Chocolate Almond Macaroon Cookies: All purpose flour, sweetened flaked coconut, sweetened condensed milk, large egg, almond extract, sliced almonds, heavy cream and semi sweet chocolate chips.
  • Kitchen tools you’ll need: One medium bowl, measuring cups and spoons, silicone spatula, medium scoop, sheet pans lined with parchment paper, small microwave safe bowl, cooling rack and cookie spatula.
  • For the chocolate drizzle you can use semi sweet chocolate chips, milk chocolate chips or dark chocolate chips in the same amount.
  • You can use a double boiler to melt the chocolate or zap it in the microwave.
  • These cookies are chewy and rich in texture by nature. Should you prefer, you can use pecans, hazelnuts, macadamia nuts or walnuts in place of almonds.
  • You could also replace the chocolate in the cookies with 1 cup of nutella. Please note, when doing so the cookies may spread more.
  • You can replace the almond extract with vanilla, if you’re planning to change the type of nuts used.
  • Store baked Chocolate Almond Macaroon Cookies in an airtight container at room temperature for up to 4 days.
  • Store cookies frozen for up to 3 months.


More Macaroons and Coconut Cookie Recipes to Make

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.

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Helpful Kitchen Items:

Chocolate Almond Macaroon Cookies

Prep Time10 minutes
Cook Time15 minutes
Cooling time1 hour
Total Time1 hour 25 minutes
Course: Cookies, Dessert
Cuisine: American
Keyword: chocolate-almond-macaroon-cookies, macaroon-recipes
Servings: 24 cookies (may vary)
Calories: 246kcal
Author: Melissa Sperka


  • 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 [use your preference milk/semisweet/dark]
  • 1 large egg beaten
  • 1/2 tsp pure almond extract
  • 3 Tbsp heavy cream plus additional as needed


  • 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 medium ice cream scoop (1 1/2 Tbsp) to separate the cookie dough into mounds. Place at least 1 1/2 inches apart on a parchment paper lined baking sheet.
  • Bake for 15 minutes. Transfer to a cooling rack to cool completely.
  • In a small microwave safe bowl, melt together the remaining 1/2 cup of chocolate chips with 3 Tbsp of heavy cream. Use the melt function or melt at 50% power in 30 second increments stopping to stir each time. Repeat until completely smooth.
  • Drizzle warm chocolate over the top of the cooled macaroons and sprinkle with the remaining toasted almonds.
  • Store leftovers in an airtight container at room temperature for up to 4 days. Do not stack.


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
Tried this recipe?Mention @melissassk or tag #melissassk!


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