Almond Joy Macaroons Recipe

A muffin tin with assorted almond coconut macaroons.

5 from 1 vote

With chewy coconut, slivered almonds, and a dip of rich chocolate, Almond Joy Macaroons are a satisfying way to turn pantry staples into something unexpectedly delicious.

Prep Time10

Cook Time10

Chill Time10

Total Time30

Course: Cookies, Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings: macaroons

Calories: 146kcal

Author: Andrea

Ingredients

2 cups (8 oz) sweetened flaked coconut
1/2 cup sugar
2 egg whites
1/4 tsp vanilla extract
1/4 tsp almond extract
pinch of salt
1/2 cup chocolate semi-sweet or dark
2 Tbsp slivered almonds

Instructions

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line one baking sheet with parchment paper.
In a medium-sized mixing bowl, combine the coconut, sugar, salt, and vanilla. Add the egg whites and mix until combined.
Using a small cookie scoop, place onto the baking sheet 1½ inches apart. Lightly pat down with your hands.
Place in the oven and bake for 10–15 minutes, or until lightly golden brown. Remove from the oven and let cool on the prepared baking sheet for 2–3 minutes. Transfer to a wire rack to cool completely.
Meanwhile, in a double boiler over low heat, melt the chocolate until it reaches 115 degrees Fahrenheit (46 degrees Celsius). Remove from heat. Dip the cooled macaroons into the chocolate, sprinkle with almond slices, and return to the parchment paper. Place in the refrigerator for 10–15 minutes until the chocolate has hardened. Remove and serve.

Notes

STORE Almond Coconut Macaroons in an airtight container at room temperature for up to 4 days. If your kitchen runs warm, they can go in the refrigerator to keep the chocolate from softening.

To FREEZE, place the cooled and chocolate-dipped macaroons on a baking sheet and freeze until solid, then transfer to a freezer-safe container or zip-top bag. They’ll keep well for about 2 months. When ready to eat, let them sit at room temperature for 15–20 minutes.

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