Crispy and chewy. These Chocolaty Almond Joy Coconut Macaroons are a cross between a piece of Almond Joy candy and a cookie. What’s not to love?
Do you have a favorite candy? Me, I’m not normally a candy eater, but when faced with an Almond Joy candy bar I’m hard pressed to resist. These chocolaty coconut macaroon cookies remind me so much of the iconic candy bar, only better. After all, look at all that toasted coconut!!
If you’re like me, you’re afraid to have cookies in the kitchen calling your name for too very long. Thankfully, these Chocolaty Almond Joy Coconut Macaroons freeze very well in an airtight container for up to 3 months. Also, they also make a wonderfully thought gift when boxed with a parchment paper liner, some colorful tissue paper for pizzazz, and some colored ribbon with curls and bows. But don’t forget to sneak at least one (or maybe even two) before you wrap them up! LOL
Follow the easy step-by-step photos to make your own Chocolaty Coconut Macaroon Cookies:
In a large bowl mix together sweetened flaked coconut, a can of sweetened condensed milk, and almond extract.
Separate two eggs and place the egg whites in a medium sized bowl. Blend the egg white with a hand mixer…
…until stiff peaks form. Gently fold the beaten egg whites into the coconut mixture until thoroughly combined. Drop the coconut macaroon cookie dough by rounded tablespoons onto a parchment lined baking sheet.
Bake the macaroons in a preheated oven until browned. Meanwhile, melt semi-sweet chocolate chips in the microwave. Stir in espresso powder. When the macaroons are cooled, dollop approximately 1 teaspoon of melted chocolate on top of each cookie and sprinkle the melted chocolate with chopped almond slices.
- 1 bag 14 ounces sweetened shredded coconut
- 1 can 7 ounces sweetened condensed milk (NOT evaporated milk)
- 1 teaspoon pure almond extract
- 2 large egg whites
- ¼ teaspoon salt
- 8 ounces semi-sweet chocolate chips
- 1½ teaspoons espresso powder
- ½ cup finely chopped slivered almonds
- 2 baking sheets with parchment paper
- 2 tablespoons or a tablespoon melon baller
- 2 large bowls
- wooden spoon
- rubber spatula
- electric hand mixer
- cooling rack
- medium size microwave safe bowl for melting chocolate
- chefs knife and cutting board cor chopping almonds
Preheat oven to 325 degrees
Mix together the coconut and sweetened condensed milk in a large bowl until combined. Set aside.
In another large bowl, use the hand mixer to whip the egg whites on high until stiff peaks form.
Add the whipped egg whites into the coconut mixture and use a rubber spatula to gently fold the egg whites into the coconut mixture until thoroughly combined.
Use two tablespoons or a small melon baller to drop the macaroon dough on to parchment lined baking sheets, spacing about 1" apart.
Bake the macaroons in a preheated oven for approximately 25 minutes, or until the cookies are golden brown.
Remove the baking sheets to a cooling rack and cool completely.
Meanwhile melt the chocolate chips on medium power in a microwave until melted. *NOTE - it is best to do this in 30 seconds intervals, stirring after each interval, until the chocolate is melted. Trying to heat the chocolate up too fast will harden the chocolate instead of turning it into a creamy consistency.
Stir in the espresso powder to the melted chocolate.
Once the cookies are cooled, dollop approximately 1 teaspoon of melted chocolate on top of each cookie and sprinkle liberally with the chopped almonds.
Don't be impatient when it comes to melting chocolate in the microwave. Low and slow is always best!
The espresso powder in the recipe is optional, but it will give the chocolate a richer, deeper level of flavor.
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Kudos Kitchen by Renée ~ Where food, art, and fun collide each and every day!
Until we eat again, I hope you have a delicious day!