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Coconut Almond Macaroons Recipe

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★★★★★

4.4 from 94 reviews

Delight in these chewy Coconut Almond Macaroons, a perfect treat combining sweet shredded coconut, rich condensed milk, and the nutty crunch of roasted almonds. Each macaroon is lightly golden-baked, then dipped in silky semisweet chocolate and sprinkled with chopped almonds for an irresistible finish. Ideal for festive occasions or as a sweet snack, these macaroons balance texture and flavor beautifully.

Ingredients

Scale

Macaroon Base

  • 4½ cups (397 grams) sweetened shredded coconut
  • ⅔ cup (227 grams) sweetened condensed milk
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon almond extract
  • ½ teaspoon kosher salt (such as Diamond Crystal)
  • 3 large egg whites, at room temperature

Chocolate Coating & Topping

  • 1 cup (167 grams) semisweet chocolate chips, melted
  • ½ cup (75 grams) roasted salted almonds, finely chopped

Instructions

  1. Preheat and Prepare Baking Sheets: Heat your oven to 350°F (177°C). Line two rimmed baking sheets with parchment paper to prevent sticking and aid in even baking.
  2. Mix Dry and Wet Ingredients: In a large bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, almond extract, and kosher salt. Stir until all ingredients are well incorporated to build the macaroon base.
  3. Beat Egg Whites: Using an electric mixer, whisk the egg whites on high speed in a medium bowl until they form medium stiff peaks, approximately 3 minutes. This adds lightness and volume to the mixture.
  4. Fold Egg Whites into Coconut Mixture: Gently fold the beaten egg whites into the coconut mixture with a rubber spatula, preserving the airiness of the whites for a light texture.
  5. Shape and Bake Macaroons: Scoop the mixture into 1½-tablespoon mounds roughly 1½ inches apart on the prepared sheets. Bake for about 20 minutes, rotating the pans halfway through for even baking, until the macaroons are puffed up, set, and golden brown.
  6. Cool Macaroons: Remove from the oven and allow the macaroons to cool completely on the baking sheets placed on cooling racks.
  7. Melt Chocolate: Melt the semisweet chocolate chips using short bursts in the microwave or over a double boiler, ensuring the chocolate is smooth and fluid for dipping.
  8. Dip and Garnish: Dip half of each cooled macaroon into the melted chocolate, allowing excess to drip off. Transfer back to the parchment-lined baking sheets, then immediately sprinkle with finely chopped roasted salted almonds. Repeat with all macaroons.
  9. Set Chocolate: Let the dipped macaroons stand at room temperature for about 2 hours until the chocolate sets firmly.
  10. Storage: Store macaroons in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. If frozen, thaw to room temperature before serving to enjoy the best texture and flavor.

Notes

  • Use room temperature egg whites to achieve better volume when beaten.
  • For a crispier macaroon exterior, bake a few minutes longer but watch carefully to prevent burning.
  • You can substitute semisweet chocolate with dark chocolate for a richer taste.
  • Ensure almonds are finely chopped to adhere well to the chocolate coating.
  • To thaw frozen macaroons, leave them at room temperature for about 30 minutes before serving.

Keywords: Coconut Macaroons, Almond Macaroons, Chocolate Dipped Macaroons, Easy Holiday Cookies, Coconut Dessert, Almond Cookies

Find it online: https://flavorsbymaya.com/coconut-almond-macaroons-recipe/