Coconut Macaroon Recipe with Almonds
Crispy on the outside, soft and chewy in the middle and loaded with almond flavor!
- 2 ounces blanched slivered almonds about ⅓ heaping cup (or almond flour)
- 14 ounces sweetened shredded coconut (or substitute half unsweetened coconut)
- 14 ounces sweetened condensed milk
- ½ teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 egg whites at room temperature
- ¼ teaspoon salt
For garnish (optional):
- whole unsalted almonds for topping or filling
- 4 ounces bittersweet baking chocolate chopped and melted for dipping or drizzling
Preheat oven to 325°F. Line two baking sheets with parchment paper and set aside.
Pour the blanched almonds into the bowl of a food processor. Pulse the almonds until finely chopped. Add half of the coconut to the food processor and pulse together with the almonds until chopped.
Pour the coconut and almond mixture into a large mixing bowl. Add all remaining coconut, sweetened condensed milk, almond extract and vanilla. Fold together using a wooden spoon or stiff spatula until combined.
In a separate bowl combine the egg whites and salt. Using an electric mixer beat the egg whites until medium-stiff peaks form. The egg whites should still be slightly foamy.
Gently fold the egg whites into the coconut mixture until blended taking care not to deflate.
Using an ice cream scoop (about 1 3/4-inch in diameter) drop packed mounds (about 45g each) of the coconut mixture onto one of the prepared baking sheets, about 1-inch apart. The cookies won’t spread so no worries. Bake immediately for 22 to 27 minutes or until golden brown on the bottom and lightly brown on top. Cool completely on a wire rack then serve or decorate with chocolate.
If adding whole almonds on top of the cookies lightly press the almond on top before baking.
For chocolate garnish:
Place the chopped chocolate in a heat-proof bowl set over a pan of barely simmering water. Stir occasionally until all chocolate is melted. Remove from the heat and cool until slightly thickened.
Dip the bottoms of the cookies in the chocolate and place on a parchment lined pan until set.
You can also pipe the slightly cooled chocolate on top of the cookie mounds, if desired.
Inspired by many recipes including Ina Garten and Prue Leith’s coconut macaroons.
Store in an airtight container at room temperature for up to a week. Refrigerate or freeze for longer storage.
- 4 ounces of chocolate is enough to cover the bottoms of all cookies. If planning to only drizzle on top start with 2 ounces of chocolate.
- Use half unsweetened coconut if desired.
- Bittersweet chocolate is best but semi-sweet or dark also work well. Chocolate chips are fine, too.
- Make into smaller bite-sized cookies using a small cookie scoop. Insert a whole almond in the center before baking if desired. Reduce baking time accordingly.
Calories: 205kcal | Carbohydrates: 23g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 107mg | Potassium: 187mg | Fiber: 2g | Sugar: 21g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg