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Chocolate-Almond Macaroon Cookies

Chocolate Almond Macaroon Cookies

Course Cookies, Dessert
Cuisine American
Keyword chocolate-almond-macaroon-cookies, macaroon-recipes
Prep Time 10 minutes
Cook Time 15 minutes
Cooling time 1 hour
Total Time 1 hour 25 minutes
Servings 24 cookies (may vary)
Calories 246kcal
Author Melissa Sperka


  • 1 14 oz package sweetened flaked coconut
  • ¾ cup all-purpose flour
  • ½ teaspoon salt
  • ¾ cup sliced almonds toasted and divided
  • 1 14 oz can sweetened condensed milk
  • 1 ½ cup chocolate chips divided [use your preference milk/semisweet/dark]
  • 1 large egg beaten
  • ½ teaspoon pure almond extract
  • 3 tablespoon 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 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 tablespoon 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 tablespoon of heavy cream.
  • Drizzle over the top and sprinkle with the remaining toasted almonds.
  • Store leftovers in an airtight container at room temperature. 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