Chocolate-Almond Macaroon Cookies

Chocolate-Almond Macaroon Cookies

Servings 24 -28 cookies
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 [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 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.