Chocolate Almond Macaroon Cookies

Course Cookies, Dessert

Cuisine American, Southern

Keyword chocolate-almond-macaroon-cookies, macaroon-recipes

Prep Time 10

Cook Time 15

Cooling time 1

Total Time 1 25

Servings cookies (may vary)

Calories 246kcal

Author Melissa Sperka

Almonds: Spread almonds in a single layer on a sheet pan. Toast in a preheated 350°F oven for 4-6 minutes then set aside to cool.
Cookies: Preheat oven to 350°F. Line two sheet pans with parchment paper. Set aside.
In a medium mixing bowl, use a large spoon or spatula to mix together the flaked coconut, flour, salt and 1/2 cup almonds.
Melt 1 cup chocolate chips in a microwave safe bowl in 30 second increments or using the melt function, stopping to stir each time. Repeat the process stirring until completely smooth.
To the chocolate add the sweetened condensed milk and almond extract. Mix well.
Add the chocolate mixture to the coconut mixture along with the beaten egg stirring 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 the sheet pans.
Bake for 15 minutes. Transfer to a cooling rack to cool completely.
Chocolate Drizzle: 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.