Coconut Almond Macaroons

These Coconut Almond Macaroons are sheer perfection! Ooey Gooey and moist, loaded with coconut, dipped in chocolate, and sprinkled with sliced almonds.

Course Appetizer

Cuisine American

Keyword Coconut Macaroons

Prep Time 10

Cook Time 25

Total Time 35

Servings dozens

Calories 1966kcal

Author Kathleen

Ingredients

Cookies:

2 2/3 cups sweetened flaked coconut firmly packed
2/3 cup granulated sugar
1/4 cup all-purpose flour
4 large egg whites
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Topping:

8 ounces semi-sweet chocolate chips
1 teaspoon white Crisco optional
1 cup sliced almonds

Instructions

Preheat oven to 350ºF (177ºC). Line a baking sheet with a silicone baking mat or parchment.
In a medium bowl, mix together coconut (2 2/3 cups), sugar (2/3 cup), and flour (1/4 cup). Add egg whites (4), vanilla (1 teaspoon), and almond extract (1/2 teaspoon), and mix until evenly combined.
Shape dough by rounded tablespoonfuls into a rectangle or ball. Place cookie on prepared baking sheet 2 inches apart. Bake in preheated oven 20-25 minutes or until set. When cookies are cool enough to handle, remove to a wire rack and cool completely.
Melt chocolate chips (8 ounces) in microwave-safe bowl according to package instructions. Dip completely cooled cookies in melted chocolate, then sprinkle with sliced almonds. Gently press almonds to adhere. Place dipped cookies back on silicone-lined or parchment baking sheets and allow the chocolate to set.

Notes

Pack the coconut like brown sugar.
Loosely scooped coconut won’t give you the same thick, chewy texture. Press it firmly into the cup—this is one time we want that generous, heaping measure.
Don’t overbake for softness.
You’re looking for lightly golden edges and just a bit of color on top. The centers should still feel a touch soft when you take them out—they’ll firm up as they cool, giving you that perfect chewy bite.
Shape rectangles for a bakery look.
For that pretty, rectangular shape, pat a rounded tablespoon of dough into your palm, flatten slightly, then use your finger to press in and square up the sides. It’s a tiny extra step that makes them look straight from a pastry case.
Cool completely before dipping.
Warm cookies can crumble or shed crumbs into the chocolate. Let them cool all the way through on a wire rack so they’re sturdy and easy to dip cleanly.
Toast the almonds for extra flavor.
If you’d like an even deeper almond flavor, lightly toast the sliced almonds in a dry skillet or a low oven until fragrant before sprinkling them over the chocolate.

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