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.
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.
You may also like: Homemade Chocolate Fudge Sauce, Key Lime Coconut Macaroon Cookies, Chocolate Macaroon Pie and Coconut Chocolate Chip Macaroons.
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
Chocolate-Almond Macaroon Cookies
Servings: 24 -28 cookies
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 [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 covered, do not stack.
Tried this recipe?Mention @melissassk or tag #melissassk!
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.
>