Go Back
+ servings
Coconut Almond Macaroon Cookie Recipe
Print Recipe
No ratings yet

Almond Joy Coconut Macaroons

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?
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert - Cookies
Servings: 24 servings
Calories: 70kcal


  • 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 kosher salt
  • 8 ounces semi-sweet chocolate chips
  • teaspoons espresso powder
  • ½ cup finely chopped slivered almonds

Tools and equipment

  • 2 baking sheets with parchment paper
  • 2 tablespoons or a tablespoon small melon scoop
  • 2 large bowls
  • wooden spoon
  • rubber spatula
  • electric hand mixer
  • cooling rack
  • medium size microwave-safe bowl for melting chocolate
  • nut chopper (optional)
  • kitchen timer


  • Preheat oven to 325-degrees Fahrenheit.
  • Mix 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 scoop to drop the macaroon dough onto parchment-lined baking sheets, spacing about 1" apart.
  • Bake the macaroons in a preheated oven for approximately 25 minutes or until the cookies are lightly golden brown.
  • Remove the baking sheets to a cooling rack and cool completely.
  • Meanwhile, melt the chocolate chips on medium-low 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 creamy. Trying to heat the chocolate 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 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.


Serving: 1serving | Calories: 70kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 30mg | Potassium: 77mg | Fiber: 1g | Sugar: 4g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg